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Sunday, 29 November 2009

Choc-OH choc-OH truffles!

I must confess to having a profound love for praline filled chocs: think those white and milk chocolate marbled sea shells.  It's something about the chalky, nutty filling that gets me every time.

This recipe was born of a curiosity to see whether the taste and texture of commercially-made praline filling could be recreated at home.  The result was not what I had intended (the chocolates ended up being chewy and melting, and had a flavour not a million miles away from a Dime/Daim bar), but went down a treat.  As the recipe calls for fresh cream I don't think these will keep for too long, but I think it would be possible to substitute butter for cream which would increase the shelf life.

For circa 30 truffles:

One bar (100g) of milk chocolate
One bar (100g) of dark chocolate (minimum 70% cocoa solids)
100g of sugar (caster or granulated)
100g of slivered almonds
125ml of double cream
30 g of cocoa powder
1 teaspoon of glucose syrup
Pinch of salt

Melt the sugar in a non-stick pan (you can swirl the sugar in the pan, but do not stir it).  When it is a dark caramel colour remove it from the heat and add the almonds.  Pour the mixture on to a sheet of grease-proof paper laid on a plate.  Put the praline in the fridge to cool.  When it is completely cold break the praline into pieces, and blitz in a food processor until it is a fine dust (the noise made by the processor will be biblical, but fear not!).

Melt the milk chocolate with the cream in a bowl placed over a pan of simmering water.  When melted, let it cool for a couple of minutes and then add in the praline dust and salt and stir until well combined.  Place the bowl in the freezer until the mixture is firm enough to handle - it should have the consistency of putty.  This should take about 45 minutes. 

When the chocolate/praline mixture is solid, remove from the freezer and shape into little balls (with a diameter of about 2 to 2.5 cm).  Lay each ball on a plate.  When all of the chocolates have been rolled, place the plate in the freezer for about 10 minutes.  Whilst the chocolates are cooling melt the dark chocolate and glucose syrup in a bowl over a pan of simmering water.  Sift the cocoa powder all over a dinner plate.  Remove the chocolates from the freezer and one by one roll them in the cocoa powder.  Spear each truffle with a pin and use that to drop them into the melted dark chocolate.  Cover completely with chocolate.  Place the dipped truffle in a paper case and refrigerate to set the outer shell.  I would remove the truffles from the fridge about 30 minutes before you wish to serve them.


  1. Blimey, these sound good... I have long been intrigued by glucose syrup - I have read that it sets as hard as acrylic in its tub, and is difficult to extract. Just wandered around the blog and it looks great...!

  2. I've got a Dr. Oetker one: it doesn't seem to set too hard. It's so sticky that I would, however, recommend using a teaspoon that's been heated in hot water to extract the desired amount. I've included it as it seems to stabilize the chocolate whilst thickening it at the same time. That makes it much easier to coate the truffles.

  3. Best Truffles in London:



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