White Chocolate Truffles with Praline

Name: White Chocolate Truffles with Praline
Yield: Yield: approximately 75 candies
Ingredients: 3 ounces (85 g) Praline Paste or purchased praline paste; 1 pound 2 ounces (510 g) white chocolate, chopped; 1 cup (240 ml) heavy cream; 3 ounces (85 g) unsalted butter, at room temperature; 3 ounces (85 g) cocoa butter, melted; Powdered sugar; White chocolate, tempered

Preparation info

Yield: approximately
75
candies

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

1 cup (240 ml) heavy cream
1 pound 2 ounces

Dessert
Vegetarian
Chocolate
Gluten-free

Method

Heat the cream to the boiling point. Remove from the heat and stir in the chopped chocolate. Keep stirring until the chocolate is completely melted. Set aside to cool to approximately room temperature.
Combine the praline paste and butter and beat to a creamy consistency. Stir into the chocolate mixture. Mix in the cocoa butter. Wait until the filling starts to