Peter Greweling

Honey Hazelnut Truffles

Preparation info
  • Yield:

    160

    Truffles
    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Heavy cream 400

Method

  1. Combine the cream and buckwheat honey in a saucepan. Bring to a boil.
  2. In a stainless-steel bowl, combine the praline paste and the chopped milk chocolate. Pour the hot cream mixture over the chocolate mixture and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of t