Chocolate Praline Truffles Recipes

Steps:

• Preheat oven to 400 degrees. To make praline,toast almondsin rimmed baking pan for 10minutes, or until lightly browned, stir-ring once halfway through. Set aside.Line a baking pan with a Silpat (Frenchbaking mat) or parchment paper. In amedium saucepan, bring sugarand water to a boil over mediumheat. Wash down the sides of the panwith a pastry brush dipped in cold waterto keep sugar crystals from forming. Onceall the sugar has dissolved, increase heatto medium-high and continue cookinguntil syrup is a caramel color. Removefrom heat. Stir in the almonds using awooden spoon. Working quickly, pourmixture onto prepared baking pan andspreadout with the back of a spoon. Letcool completely. Break into pieces andfinely chop into 1/8-inch pieces. Using astrainer, sift out and discard dust. Setchopped praline aside.
• In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Stir in praline pieces. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
• Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Very finely chop the remaining praline pieces in the bowl of afood processor. Do not let praline getpowdery. Place praline in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in praline. With yourclean hand, cover truffle with praline. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

Steps:

• Preheat oven to 350; buttter a 10x15 jelly roll pan; set aside.
• Stir together pecans, brown sugar and 4 T. whipping cream; spread in prepared pan; bake for 20 minutes (coating will be slightly crystallized); stir one time; remove from oven; stir the whole works (should be of "chopped nuts texture/consistence"--will be used for rolling the truffle/chocolate in later on) and cool.
• Microwave the chocolate chips and remaining cream in a large bowl--about 3-4 minutes; whisk several times until smooth (microwave at 15-second intervals to prevent burning); whisk in the butter pieces and the almond liqueur; let stand 20 minutes.
• Beat the chocolate mixture with an electric mixer for 4 minutes or until SOFT PEAKS form (do not overbeat!); cover and chill at least four hours.
• Shape chocolate into one-inch balls, roll in pecan-sugar; cover and chill up to one week (who are we kidding? these will NOT last for one week!) or freeze for up to a month (seriously!?).

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

Steps:

• 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
• Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
• When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.