Hazelnut Praline Truffles
December 21, 2015 | Makes 10
- 120g of Dark Chocolate (min 70%)
- 1 Teaspoon of Coconut Oil
For the Filling:
- 1 Cup of Hazelnuts (150g)
- 3 Tablespoons of Melted Coconut Oil
- 2 Tablespoons of Maple Syrup/Honey
My dark chocolate addiction knows no bounds, really – most days I have some sort of chocolate smudged around my lips! These hazelnut praline truffles are little bites of heaven, I love making them for after dinner treats if I’m having people over and they’re especially perfect for festive munching this time of year.
Roast the hazelnuts at 180’C for about 12 minutes. When they’re done, rub them together in a tea towel to remove any loose shells, then add them to your food processor.
Blend until you have a very fine nut flour.
Add in the melted coconut oil and maple syrup, and blend until you have a crumbly, soft mixture that is starting to turn to a paste. You want it to be almost at the turning point where it would become hazelnut butter. The amount of time this takes will depend on the power of your food processor. It’s ready if when pressed together in your hands it sticks together easily.
Roll the mixture into balls with your hands. It should be very easy to roll them into smooth balls, if not blend it for a little longer.
Melt your chocolate. When it’s melted, add in a teaspoon of coconut oil and stir it until melted. This loosens the chocolate a little, making it easier to get a thin layer around the pralines. Dip each ball into the chocolate shaking off an excess. I like to coat all of mine, leave them to harden and then drizzle over a little more chocolate for decoration. Pop them in the fridge to set and then enjoy.