Chocolate truffles with hazelnut praline

Ooooh, I’ve been looking forward to this for a long time! A delicious chocolate truffle with hazelnut praline! I think I probably got the urge to make these because we’d just ordered Christmas roses at school and I started thinking what’s actually wrong with traditional waffles or truffles?! To be honest with you, I prefer truffles to Christmas roses.

Preparation time

20 min

Portion

40 pieces

Level

Medium

Print this recipe

Ingredients

For 40 pieces

For the hazelnut praline

  • 100 g hazelnuts
  • 100 g Zùsto
  • 50 ml water

For the filling

  • 75 g hazelnut praline (see recipe above)
  • 50 g butter or hard margarine
  • 200 g milk chocolate

For the finish

  • 250 g milk chocolate in equal sized pieces
  • cocoa powder or milk chocolate flakes for finishing touches

Equipment

  • Saucepan
  • Baking paper
  • Food processor/blender
  • Microwave-safe jar
  • Piping bag

Preparation method

For the hazelnut praline

  1. Place the baking paper in an oven dish.
  2. Put the Zùsto together with the water in a saucepan and heat over a medium-high heat. Do not stir! When it starts to boil, pay close attention. As soon as it begins to darken and turn a deep golden-brown colour, add the hazelnuts. Quickly stir the hazelnuts into the caramel.
  3. Pour the mixture out onto the baking tray and leave to cool for 20 minutes.
  4. Break the hazelnut caramel into pieces and chop finely using a processor or blender. Keep mixing until it is spreadable. You now have hazlenut praline! It can be kept in the fridge for a few days in a sealed jar.

For the filling

  1. Line a dish/bowl with baking paper and set aside (this is what we will use for spraying the filling later).
  2. Chop the chocolate into equal-sized pieces and melt on a low heat in the microwave (600 W). Do this at 30 second intervals, stirring the chocolate between each interval. After doing this a few times, almost all of the chocolate will have melted. At this point, just keep stirring until the last bits of chocolate have melted because of the heat from the already melted chocolate. Set aside for a moment.
  3. Mix the butter with the hazelnut praline until smooth. Then add the melted chocolate and mix until a smooth batter is formed.
  4. Put the batter in a piping bag and cut off the tip so that you have an opening of +/- 1 cm.
  5. Now pipe the filling into sausage shapes on the baking tray. The sausage shapes I made were about 3 cm long (they weighed +/- 8 g). Allow to set in the refrigerator for at least 1 hour.

For the finish

  1. Melt the chocolate for the filling using the same method described above. Set it to one side.
  2. Sprinkle a generous layer of cocoa on a deep plate. Set to one side.
  3. Take the ‘sausages’ out of the fridge and stick one of them on a skewer or toothpick. Dip it into the melted chocolate. Then carefully remove the sausage from the skewer using a fork and roll it in the cocoa. Leave the sausage there while you dip and roll the other sausages in the cocoa. After a few minutes, remove the sausages from the cocoa and place them on a plate lined with baking paper. Place in the refrigerator to allow them to become firmer.
  4. Leave them in the refrigerator for another hour before serving.

Enjoy!

Nutritional values

Chocolate truffles with hazelnut praline 1 slice
Energy (in kcal) 90 kcal
Fat (g) 6.3 g
Of which saturates 3.1 g
Of which unsaturates 3.2 g
Carbohydrates (g) 6.1 g
Fibre (g) 1.2 g
Protein (g) 1.3 g

 

About Yasmine Marchal

Hi, I’m Yasmine from the pastry blog Tartes Yaya. As well as running my blog, I work full time as an IT project manager. Baking is my creative outlet, but I also enjoy sports (jogging, hiking, aerial dance and horse riding).

I’m mum to an 8 year old boy, Ilyas, and a 6 year old girl, Fatou. In August 2018, Ilyas was diagnosed with type 1 diabetes (an autoimmune disease that is not caused by eating too much sugar… just to clarify that! ;)).Even though a type 1 diabetic can eat whatever they want and don’t have to follow a special diet, their body has greater difficulty in processing real sugars because the body is not able to produce insulin itself or manage insulin spikes properly.

My son’s diabetes led me to discover Zùsto and since then, Zùsto has been my favourite sugar substitute!

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