Dark Chocolate Truffles

Yield: 3 dozen candies

Recipe

ingredients	preparation
11ounce Nut Pastes - Hazelnut Praline/Paste - 35# pail 4ounce Barry Callebaut milk chocolate, melted 2ounce Barry Callebaut bittersweet chocolate, melted 2 T softened unsalted butter	To make the truffle centers, in a mixing bowl fitted with the paddle attachment, combine the American Almond® praline paste, the melted chocolates, and the butter. Blend until smooth, scraping the bowl as needed. Scoop the mixture into a piping bag fitted with a small plain tip. Pipe the filling into uniform, 1-inch pieces. Allow the mixture to firm up slightly. Roll the piped praline mixture between the palms of your hands to create a smooth, round ball. To coat the truffle centers, melt the bittersweet chocolate and coconut oil over simmering water. Stir to combine. Remove the melted chocolate from the heat. One at a time, dip the truffle centers into the chocolate. Allow any excess chocolate to drip off the truffle center before placing it on the parchment-lined baking sheet. Let the chocolate harden then dip each truffle a second time in the melted chocolate. Decorate the freshly dipped chocolates with cocoa nibs if desired. Store the dipped chocolates in a cool dark place. The candies will keep for up to 2 weeks. *Use 3 Tablespoons of coconut oil for every 8 ounces of chocolate.

ingredients

preparation

To make the truffle centers, in a mixing bowl fitted with the paddle attachment, combine the American Almond® praline paste, the melted chocolates, and the butter. Blend until smooth, scraping the bowl as needed.
Scoop the mixture into a piping bag fitted with a small plain tip. Pipe the filling into uniform, 1-inch pieces. Allow the mixture to firm up slightly.
Roll the piped praline mixture between the palms of your hands to create a smooth, round ball.
To coat the truffle centers, melt the bittersweet chocolate and coconut oil over simmering water. Stir to combine. Remove the melted chocolate from the heat.
One at a time, dip the truffle centers into the chocolate. Allow any excess chocolate to drip off the truffle center before placing it on the parchment-lined baking sheet. Let the chocolate harden then dip each truffle a second time in the melted chocolate.
Decorate the freshly dipped chocolates with cocoa nibs if desired.
Store the dipped chocolates in a cool dark place. The candies will keep for up to 2 weeks.
*Use 3 Tablespoons of coconut oil for every 8 ounces of chocolate.