Chocolate Fresh
Cream Truffles

These sinfully satisfying chocolates were first made famous in Belgium. The creamy ganache (ga-nosh) is dipped in melted chocolate and should be stored in the refrigerator. Bring to room temperature an hour before serving. Praline originated in France and was originally just sugared almonds. Praline is made while the chocolate is melting. A double boiler is not recommended for melting the chocolate, as the steam will cause the chocolate to "seize" or harden. Use your crockery cooker for the best results.

Ganache

    6 ounces Callebaut semisweet chocolate
    cup whipping cream
    cup unsalted butter, at room temperature
    2 tablespoons butter, at room temperature
    teaspoon vanilla extract

Dipping Chocolate

    1 pounds Callebaut semisweet chocolate
    Parchment paper

Praline

    cup vanilla syrup
    cup chopped almonds
    1 tablespoon honey
    cup granulated sugar


1.  Use a chef's knife to shave shards of chocolate from the bar.  
     Keep your fingers clear of the knife blade. The pieces should
     be small so they can melt quickly. Place in a metal bowl.

2.  Heat cream just until it comes to a boil. Pour over chocolate.  
     Stir until the chocolate melts. Cool to 90.

3.  Cream butter in deep bowl with a wooden spoon. Stir in
     tablespoonfuls of cooled chocolate, beating well after each
     addition. Mixture should be creamy. If the butter starts to
     melt, the chocolate is still too warm. Stir in the vanilla.

4.  Line a baking sheet with parchment paper.
     Fit a piping bag with a size 807 decorating tip. Pipe a round
     the size of a quarter onto parchment paper, start piping
     second level then lift. Place in the freezer to chill.

5.  Place dipping chocolate in a 6-quart crockery cooker, heat on
     low. Turn cooker off when chocolate has melted. The temperature
     should not go above 120.

6.  Preheat the oven to 400.

7.  Praline: Heat the vanilla syrup, almonds, honey and sugar in
     2-quart saucepan over medium heat for 10 minutes. Pour
     into a nonstick jellyroll pan and bake in a preheated 400

     oven 2 minutes. Pour onto a parchment-lined baking sheet
     and spread out to cool.

8.  Use truffle fork to dip chocolates. When all chocolates have
     been dipped, place in freezer to set.

9.  Set out a tray, then chop praline. Using a little melted
     chocolate, attach small pieces of praline to truffle for a
     gourmet effect.

     Hint:
Truffles may also just be drizzled with melted white         
     chocolate or sprinkled with cocoa or confectioners' sugar.

     Makes 40 truffles