Praline Truffles Recipes

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PRALINE TRUFFLE CUPS



Praline Truffle Cups image

These miniature chocolate-pecan indulgences are the perfect ending to a romantic dinner.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 7

6 ounces vanilla-flavored candy coating (almond bark)
24 tiny paper candy cups
6 ounces semisweet baking chocolate, cut up
2 tablespoons butter or margarine, cut into pieces
1/3 cup whipping (heavy) cream
1/4 cup finely ground pecans
1 tablespoon praline liqueur or maple syrup

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.

Nutrition Facts : Calories 105, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 20 mg

HAZELNUT PRALINE TRUFFLES



Hazelnut Praline Truffles image

Mmm need I say any more than the title. Your friends will think you bought these--they are so good, and they are easy to make variations with too. (Originally from Truffles, Candies & Confections by Carole Bloom).

Provided by honeydue

Categories     Candy

Time 7h

Yield 60 serving(s)

Number Of Ingredients 7

1 tablespoon vegetable oil (unflavoured like safflower)
1/2 cup sugar
1/2 cup water
1/2 cup whole toasted hazelnuts (skinned)
2 1/2 lbs bittersweet chocolate, finely chopped
1 1/2 cups heavy whipping cream
4 tablespoons cocoa powder

Steps:

  • PRALINE:.
  • Coat a 9-inch round cake pan with the vegetable oil and set aside.
  • Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes).
  • Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
  • When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel.
  • Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes).
  • Break the praline into pieces and pulverize to a powder in a food processor.
  • TRUFFLES:.
  • Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring cream to a boil.
  • Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended.
  • Mix in 3/4 of the hazelnut praline mixture and blend well.
  • Cover and let cool to room temp and chill for 2-3 hours.
  • Line 2 baking sheets with parchment paper.
  • Use a piping bag to pipe out 60 1-inch mounds.
  • Cover and let chill in freezer for 2 hours.
  • Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer.
  • Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped.
  • Line 2 more baking sheets with parchment paper.
  • Melt and temper the remaining 1 1/2 pounds chocolate.
  • Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan.
  • Sprinkle the remaining praline on the top of the truffles before the chocolate sets.
  • ENJOY!

Nutrition Facts : Calories 36.9, Fat 3.2, SaturatedFat 1.5, Cholesterol 8.2, Sodium 2.4, Carbohydrate 2.2, Fiber 0.2, Sugar 1.7, Protein 0.4

PRALINE TRUFFLES



Praline Truffles image

The key to making creamy, melt-in-your-mouth truffles is using the highest-quality chocolate you can find.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 dozen

Number Of Ingredients 7

1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
5 cups (1 pound) sliced blanched almonds
2 1/2 cups sugar
1/2 cup water

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.

CHOCOLATE PRALINE TRUFFLES



Chocolate Praline Truffles image

What a sweet addition to the holiday platter of Christmas cookies and confections! A bit fussy to make, but WELL WORTH the time and satisfaction of making your own. COOKING TIME includes "standing time" and chilling time....so don't just STAND there--CHILL out darling! Ho Ho Ho! Those gals at Gooseberry Patch sure know what they're doing, now don't they!?

Provided by Debber

Categories     Candy

Time 6h

Yield 4 dozen, 20 serving(s)

Number Of Ingredients 9

3 cups chopped pecans
1/2 cup brown sugar, packed
4 tablespoons whipping cream
24 ounces semi-sweet chocolate chips
1/2 cup whipping cream
6 tablespoons butter, pieced out
4 tablespoons almond liqueur
white chocolate chips (for semi-sweet)
almonds (for the pecans)

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!?).

Nutrition Facts : Calories 358.1, Fat 28.7, SaturatedFat 11.3, Cholesterol 21.4, Sodium 33.8, Carbohydrate 29.3, Fiber 3.6, Sugar 24.5, Protein 3.1

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