CHOCOLATE PRALINE TRUFFLES

Servings: 48
Ingredients:

DIANA LEWIS VGWN37A

1 tb Canola oil
1/2 c Sugar
1/2 c Whole almonds

6 oz Semisweet chocolate
1/4 c Unsalted butter
2 1/2 tb Orange liqueur
2 tb Heavy cream
1 Orange grated peel

1/2 c Unsweetened cocoa
4 oz Semisweet chocolate

praline powder: oil a cookie sheet and set aside. In a heavy 1 quart
sauce pan, melt the sugar over low heat cook untill it reaches 310 on
candy thermometer and begins to carmelize. Add the almondss and
contunue cooking until candy becomes rich brown. Pour hot mixture on
to cookie sheet and cool till hard bread into pieces and grind into a
fine powder, in a blender or food processor. TRUFFLES: Melt chocolate
over hot water in the top of a double boiler. Stir in butter,
liqueur, cream orange peel and praline powder. Place mixture in
fridge and allow to cool until thick enough to shape (about 1 hour)
Form into balls 1/2 inch in diameter. Place in a single layer on a
cookie sheet and freeze till firm. COATING: Sprinkle cocoa on a waxed
lined cookie sheet. Melt chocolate over hot water. Allow to cool to
luke warm. Put a dollop of luke warm chocolate in your hand and
quickly roll a frozen truffle in it. Thinly coat each truffle, then
roll in cocoa. Store in an airtight container. Makes 4 doz.