Sun, 31 March 2024
INGREDIENTS:
For The Golden Praline:
50g golden caster sugar
40g whole almonds
10g whole pistachios, shelled
For The Chocolate Truffles:
80g cream
115g 70% chocolate pieces
2 tsp orange liqueur
METHOD:
1). Line a cookie tray with parchment paper. In a pot, gently heat the sugar, almonds and
pistachios. Continue to cook over medium heat without stirring, until the bubbling sugar mixture
turns golden brown. Be careful, this mixture is SUPER hot!
2). Pour the caramelised sugar and nut mixture onto the lined baking sheet and cool completely.
Place the cream and chocolate in a large heat-proof bowl. In a separate pot, boil about 3” of
water, and place the heat-proof bowl with the chocolate and cream on top. This will gently melt
the chocolate mixture. Keep heating until all of the chocolate is melted evenly.
3). Remove from the heat. Stir in the Grand Marnier. Pour the melted chocolate mixture into a
bowl (the more shallow the bowl, the quicker the mixture will cool). Cool completely until it is
scoopable, like ice cream.
4). Blitz the cooled praline in a food processor to make praline crumbs. Pour into a wide bowl.
Scoop the cooled chocolate truffle mixture with a small ice cream scoop or 2 spoons. Roll into a
ball.
5). Drop into the praline mix and jiggle it around so the surface gets coated all around with
praline crumbs.
6). Repeat with the rest of the truffles. Store in the fridge until you are ready to serve
