Chocolate Praline Truffles Recipes

CHOCOLATE PRALINE TRUFFLES

Steps:

• Line a quarter sheet with parchment paper.
• Put all four ingredients into a sauce pan, set it on the stove and turn heat to medium. Stir the ingredients until they all melt and turn golden, then stop stirring. Let the mixture come to a boil, and stir only occasionally while it boils. Boil for at least 6 minutes or until bubble dull in sheen, and when you stir, the mixture stringly sticks to side of pan.
• Pour the mixture onto the lined pan and smooth it out like bark. Set it aside to harden, about 20 minutes at room temperature.
• Break up the bark into chunks and grind them up in a high speed blender or a food processor. Don't grind too long or it will turn to paste. You just want crumbs. Set aside and make the truffles.
• Melt 1 cup of the chips in a microwave at 60 seconds or water bath, and stir in the coconut milk. Once chocolate is glossy, add in the butter and vanilla and stir until butter is melted. If you need to microwave it to help with more melted, do so in 10 second increments.
• Pour the mixture into a bowl and fold in the crumbs. I folded in about 1/2 cup of crumbs and set the rest aside in a container in the refrigerator for sprinkling on other desserts. OR if you don't want to make the praline, fold in 1/4 mini chocolate chips instead.
• Set the bowl in the refrigerator for 30 minutes or a bit less until it is scoopable so you can make balls.
• I scooped using a small cookie scoop, rolled them with clean hands and placed them on a freshly lined pan. If the mixture sticks to your hands, dust your hands with cocoa powder.
• Set the rolled truffles into the refrigerator for a few minutes to harden for dipping.
• Melt the remaining chips in the microwave. I used a 2-cup pyrex measuring cup so it is deep enough for dipping. Microwave at 60 seconds and stir until all chips are melted.
• Dip each truffle into the melted chocolate, and spin to allow excess to drip off. Use a fork to lower the truffle for dipping or a tooth pick to dip.
• Sprinkle the truffles with nuts or sprinkles and set back in refrigerator to harden.
• Store Chocolate Praline Truffles in an airtight container in refrigerator for 1 week.

CHOCOLATE PRALINE TRUFFLES

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!?).

CHOCOLATE PRALINE TRUFFLES

Steps:

• Praline Powder: Oil a cookie sheet and set aside. In a heavy 1 quart sauce pan, melt the sugar over low heat. Cook until it reaches 310 on candy thermometer and begins to carmelize. Add the almonds and continue cooking until candy becomes rich brown. Pour hot mixture on to cookie sheet and cool until hard. Break into pieces and grind into a fine powder in a blender or food processor. Truffles: Melt chocolate over hot water in the top of a double boiler. Stir in butter, liqueur, cream orange peel and praline powder. Place mixture in fridge and allow to cool until thick enough to shape (about 1 hour). Form into balls ½ inch in diameter. Place in a single layer on a cookie sheet and freeze until firm. Coating: Sprinkle cocoa on a waxed lined cookie sheet. Melt chocolate over hot water. Allow to cool to luke warm. Put a dollop of luke warm chocolate in your hand and quickly roll a frozen truffle in it. Thinly coat each truffle, then roll in cocoa. Store in an airtight container.

PRALINE TRUFFLES

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.

EASY CHOCOLATE TRUFFLES

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.

PRALINE TRUFFLE CUPS

Steps:

• Melt candy coating in heavy 2-quart saucepan over very low heat, stirring constantly; remove from heat. Spread 1 teaspoon coating evenly on bottoms and up sides of paper cups. Let stand about 1 hour or until hardened.
• Melt chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in remaining ingredients. Refrigerate about 35 minutes, stirring frequently, until mixture is thick and mounds when dropped from a spoon.
• Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired.

CHOCOLATE PRALINE

Steps:

• Melt butter, sugar, cocoa powder and syrup in a large bowl. Add crushed biscuits and sultanas and stir well.
• Spead mixture onto a baking sheet so it is about 1.5cm thick. Allow to cool 15 mins.
• Melt chocolate and spread over top. Allow to cool 45 mins and cut into small (3cm) squares.

HERSHEY'S CHOCOLATE PRALINES

Steps:

• Line 2 cookie sheets with wax paper.
• In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
• Cook over medium heat,stirring constantly until mixture boils.
• Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
• Remove from heat.
• Add butter and vanilla.
• DO NOT STIR.
• Cool at room temperature to 160 degrees.
• Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
• Quickly drop by teaspoonfuls onto cookie sheet.
• Cool.
• Store covered.