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Ginger Praline Truffles

in Diana's Recipe Book

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These truffles can be made in advance and stored for 3-4 days in the lower part of the refrigerator or other cool place.

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

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:

To Make Homemade Hazelnut Praline

2 oz. finely crushed hazelnuts
1 oz. granulated sugar

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


Reviewer: 1kDnK2qu
It's really cool isn't it! You can buy cookie cutter sets from baking supply places for about $12-15. I got mine from Moore Wilsons (if you're in Welly that'll help!). I'm going to make an even bigger one for our table on Xmas day. Just because I can.


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