INGREDIENTS
110 g caster sugar
1 tbsp golden syrup
100 g hazelnut roughly chopped
200 ml cream
1 tsp hazelnut praline coffee (ground)
70 g unsalted butter
300 g 70% dark chocolate, chopped
1/4 tsp of sea salt
250 g 45% milk chocolate for dipping
Feuilletine, cocoa or chopped hazelnuts for rolling
METHOD
1 Have a baking tray or dish lined with baking paper or silicon pad.
2 Pour 1/4 cup of water into a small saucepan and add syrup and sugar. Over a medium low heat, cook until the mixture forms a deep golden colour. Turn off the heat and stir in chopped hazelnuts and immediately pour onto baking paper, to cool completely.
3 Place dark chocolate in a heat-proof bowl. In a saucepan combine the coffee, butter and cream, bring it to a simmer, pour the mixture over the chocolate and let it sit for couple of minutes then whisk to smooth.
4 Process cooled praline in a food processor or grinder until a fine crumb forms then add it to chocolate mixture along with the salt and mix to combine. Refrigerate to firm up for about 30 minutes, (or can be cooled over an ice bath) until it’s stiff enough to roll.
5 Roll truffle to desired size, and keep in fridge until needed.
6 Melt milk chocolate in a bowl placed over hot water until 2/3 of the chocolate is melted, then remove from heat and stir until all the chocolate is melted. This should be just slightly warm to the touch.
7 Bring a small amount of truffles out at once, dip in chocolate then roll in a bed of your choice of topping. Repeat with remaining truffles.
8 Can be stored in the fridge for up to 2 weeks.
The Carousel thanks Gloria Jean’s Coffees for this recipe.
