Praline Truffles Recipes

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!

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:

• 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.

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.