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Ginger Praline Truffles
in Diana's Recipe Book
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| Comments: These truffles can be made in advance and stored for 3-4 days in the lower part of the refrigerator or other cool place. |
Ingredients:  150 g (5 oz.) dark chocolate (70%) 150 g (5 oz.) cream 50 g (3 tbsp.) butter 60 g (2 oz.) hazelnut praline* (see note below) Unsweetened cocoa powder 2 tbsp. ground or candied ginger 2 tbsp. cognac |
| Instructions: 1. Melt the chocolate over hot water. 2. Bring the cream to a boil. 3. Pour the cream over the chocolate. 4. Add the butter and stir until smooth; add the hazelnut praline (see below), cognac and ginger; let the mixture rest over night. 5. Scoop out one portion at a time with a teaspoon; form into a ball and roll in the cocoa powder. Store truffles in a cool place. *Note: Hazelnut Praline can be purchased online at King Arthur Flour's website: http://shop.bakerscatalogue.com or at: http://www.pastrychef.com To Make Homemade Hazelnut Praline Ingredients: 2 oz. finely crushed hazelnuts 1 oz. granulated sugar Instructions: Combine the crushed hazelnuts with the sugar. Add to chocolate/butter mixture (see Instuction #4 above). Source: Recipe adapted from The Worldwide Gourmet. |
| Date: March 4, 2005 |