Hazelnut Chocolate Ganache Truffles Recipes

PRALINE GANACHE (FOR FILLING CHOCOLATES)

Praline Ganache (for filling chocolates) image

Chocolates - Week 4, June 1st These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity. This is a rescipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and...

Provided by Jordan Michelle Falco

Number Of Ingredients 6

Ingredients

5 oz heavy cream
2 oz glucose syrup
1 oz hazelnut liqueur
1 oz cocoa butter, (melted)
2 oz praline paste
15 oz dark or white chocolate

Steps:

1. Combine the heavy cream with the glucose syrup in a suacepan. Bring to a boil, remove from te heat, and add the hazelnut liquer.
2. Combine the cocoa butter with the praline paste, and add to the chocolate.
3. Pour the cream over the chocolate/praline mixture and allow to sit for at least 2 minutes before stirring to emulsify. If the chocolate does not melt, place the bowl over a post of simmering water and stir until the ganache is smooth and there are no lumps.

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