Truffles, who doesn't love a truffle? Creamy and smooth, chocolatey and sweet. Little bites of chocolate goodness!

Personally, I love the combination of chocolate with nuts, so when thinking of a truffle to make the first thing that came to mind was hazelnut truffles.

Rolling the truffle in crushed hazelnuts

I decided to simply roll my truffle ganache in crushed hazelnuts or leftover praline, but you could make these more Ferrero Rocher like and first dip the ganache in tempered milk chocolate mixed with crushed hazelnuts. I don't think anyone would be displeased with receiving home made hazelnut praline truffles as a gift!

Apart from a bit of time waiting for the ganache to set, these truffles are quick to make. They're also really easy to make, a fantastic combination for a recipe!

Give these a try, you'll love them :)

Milk Chocolate & Hazelnut Praline Truffles

Makes +- 30 truffles, recipe easily doubled or halved

Adapted from the Cook’s Academy Curriculum, Dublin

Active Time: 1 - 2hrs

Ganache Setting Time: 2 - 4hrs or Overnight

Praline Ingredients

2 oz. (60 g) Hazelnuts, shelled & skinned

½ cup (3.5 oz. / 100 g) granulated white sugar

2 Tablespoons (1 oz. / 30 ml) water

Directions

Preheat oven to 180°C / 160°C Fan Assisted (convection oven) / 350°F
Place whole hazelnut on a non stick baking tray and dry roast for 10mins
Allow to cool
Place hazelnuts in a clean dry kitchen towel and rub to remove the skins
Line a baking tray with parchment paper or a silicon mat
Place the skinned hazelnuts onto the prepared tray
Combine the sugar and water in a saucepan over medium low heat, stirring until the sugar is dissolved
Turn the heat up and bring to the boil (do not stir), brushing down the sides of the pot with a pastry brush dipped in water to remove any sugar crystals
Boil until the mixture turns amber (160°C - 170°C / 320°F- 340°F on a candy thermometer)
Remove from heat immediately and pour the syrup over the hazelnuts
Allow to cool completely
Break into small pieces
Transfer pieces to a food processor and process until desired texture, either fine or rough
Set aside

Ganache Ingredients

9 oz. (255 g) Milk chocolate, finely chopped

½ cup (4 oz. / 125 ml) Double/Heavy Cream

2-3 Tablespoons (1-1 ½ oz. / 30ml – 45 ml) Frangelico Liqueur, optional

½ - 1 cup Crushed or Ground Roasted Hazelnuts for coating

Directions

Finely chop the milk chocolate
Place into a heatproof medium sized bowl
Heat cream in a saucepan until just about to boil
Pour the cream over the chocolate and stir gently until smooth and melted
Allow to cool slightly, about 10 minutes
Stir in the praline and (optional) liqueur
Leave to cool and set overnight or for a few hours in the fridge
Bring to room temperature to use

Forming the truffles

Using teaspoons or a melon baller, scoop round balls of ganache
Roll them between the palms of your hands to round them off
Tip: Handle them as little as possible to avoid melting
Tip: I suggest wearing food safe latex gloves, less messy and slightly less heat from your hands
Finish off by rolling the truffle in the crushed roasted hazelnuts
Tip: you can also roll them in hazelnut praline
Place on parchment paper and leave to set
Tip: They look great when put into small petit four cases and boxed up as a gift!