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Chocolate Praline Truffles

Ingredients
 

1 diana lewis vgwn37a

PRALINE POWDER

1 tbsp canola oil
1/2 cup sugar
1/2 cup whole almonds

TRUFFLES

6 oz semisweet chocolate
1/4 cup unsalted butter
2 1/2 tbsp orange liqueur
2 tbsp heavy cream
1 orange grated peel

COATING

1/2 cup unsweetened cocoa
4 oz semisweet chocolate




 
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Preparation
 
praline powder: oil a cookie sheet and set aside. In a heavy 1 quart
sauce pan, melt the sugar over low heat cook untill it reaches 310 on
candy thermometer and begins to carmelize. Add the almondss and
contunue cooking until candy becomes rich brown. Pour hot mixture on
to cookie sheet and cool till hard bread 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 1/2 inch in diameter. Place in a single layer on a
cookie sheet and freeze till 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. Makes 4 doz.

 

 
Servings: 48

 

 

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