About 36 Truffles
PRALINE FILLING
• 100 g (125 ml) sugar
• 15 ml water
• 100 g shelled hazelnuts
• 100 ml cream
• 100 g white chocolate, broken into pieces
Place the sugar and water in a deep saucepan and melt over a low heat. Don’t stir, just shake the pan every now and then. Melt until the sugar starts to turn a caramel colour. Remove from the heat and add the hazelnuts. Mix well. Pour onto a baking sheet lined with wellgreased baking paper. Allow the mixture to cool and harden. Break the praline into pieces, chop finely in a food processor and set aside. Heat the cream to just under boiling point and pour it over the white chocolate. Stir now and then until melted. Allow to cool, then add the finely chopped praline.
TRUFFLE FORMS
• 2 boxes (150 g each) white chocolate discs
Place the chocolate in a glass bowl that will fit over a saucepan containing water. Bring the water to the boil and remove from the heat. Place the bowl over the saucepan – it’s important that the bowl doesn’t touch the hot water. Stir now and then until the chocolate has melted. Using a small brush, paint a silicon mould with chocolate. Paint on another layer and allow to set. Evenly spoon some of the praline filling into the forms. Refrigerate until hard. Carefully remove from the moulds. Glue two forms together with melted chocolate to form truffles. Refrigerate until needed.
FRESH CHERRIES DIPPED IN WHITE CHOCOLATE
Melt some white chocolate discs over a saucepan (see method in truffle recipe). Dip fresh cherries halfway into the chocolate. Place on a baking sheet lined with baking paper and leave to set.