Praline:
1 cup hazelnuts (or mixture of nuts)
½ cup sugar
2 Tbsp. water
- Bake hazelnuts in a single layer 10-15 minutes at 350°F.
- Wrap in kitchen towel and rest for 1 minute.
- Rub hazelnuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely.
- Combine sugar and water in saucepan and cook over medium heat until it is clear amber and the edges start to foam, about 5 minutes.
- Remove from heat, add hazelnuts, and pour onto parchment-lined baking sheet and allow to cool completely, about 20 minutes.
- Break up and process in process in food processor until paste.
Filling:
4 oz. hazelnut praline
3 oz. milk chocolate
1 oz. semisweet chocolate
- Microwave chocolate 30 sec. at a time, stirring between each heating until melted.
- Combine with hazelnut praline, mix thoroughly, and chill.
Truffles:
2 oz. milk chocolate
2 oz. semisweet chocolate
- Microwave 2 oz. of milk chocolate and 1 oz. of semisweet chocolate 30 sec. at a time, stirring between each heating, until smooth and shiny.
- Add remaining chocolate and stir until smooth.
- Cut filling into even sized pieces, coat with tempered chocolate, and place on parchment-lined baking sheet and chill.
- Allow to harden for a few minutes and serve at room temperature.