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Hazelnut Praline Chocolate Truffles

These semi-sweet Hazelnut Praline Chocolate Truffles are rich, decadent and indulgent. They're the perfect sweet to honor your mother this Mother's Day.
Course: Desserts
Author: Kristi



  • 1/2 to 3/4 cup chopped hazelnuts
  • 1/2 cup sugar
  • 1/4 cup water


  • 1/3 cup butter cubed
  • 1/2 cup heavy whipping cream
  • 10 ounces of semi-sweet chocolate chips*
  • 2 egg yolks
  • 3/4 to 1 cup chopped pralines recipe above
  • sweetened cocoa powder**



  • Preheat oven to 350 degrees F. Place hazelnuts on a baking sheet and toast in oven 10 minutes, stirring 3-4 times to get even color on all sides. When done, remove from oven, let cool, then finely chop and set aside.
  • Line a baking sheet with parchment paper and set aside.
  • In a medium saucepan, heat sugar and water together over low heat until sugar dissolves. Increase heat and cook until golden. Stir in chopped hazelnuts and cook an additional 2-3 minutes.
  • When thoroughly mixed, pour hazelnut mixture on parchment paper into an even layer. Let cool and then crush into small pieces.


  • In a medium size saucepan, combine butter with whipping cream. Cook on low heat until butter melts and cream starts to bubble at the edges.
  • Remove from heat and add chocolate chips. Cover and let stand until chocolate melts, stirring once or twice until thoroughly melted. Stir until smooth. Add egg yolks (one at a time). Stir over low heat until glossy. Mixture will be tepid in temperature. Remove from heat; fold in crushed pralines. Refrigerate until firm.
  • Form into evenly sized balls. Roll in sweetened cocoa powder and coat completely (this may require you roll them a few times). Chill until firm.
  • Serve!


*I use Ghirardelli Chocolate.
**Use sweetened cocoa powder with this recipe for the best flavor. The sweetened cocoa powder counter-balances the bittersweet chocolate for the perfect finish.