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PRALINE:
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Coat a 9-inch round cake pan with the vegetable oil and set aside.
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Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes).
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Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
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When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel.
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Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes).
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Break the praline into pieces and pulverize to a powder in a food processor.
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TRUFFLES:
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Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring cream to a boil.
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Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended.
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Mix in 3/4 of the hazelnut praline mixture and blend well.
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Cover and let cool to room temp and chill for 2-3 hours.
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Line 2 baking sheets with parchment paper.
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Use a piping bag to pipe out 60 1-inch mounds.
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Cover and let chill in freezer for 2 hours.
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Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer.
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Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped.
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Line 2 more baking sheets with parchment paper.
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Melt and temper the remaining 1 1/2 pounds chocolate.
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Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan.
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Sprinkle the remaining praline on the top of the truffles before the chocolate sets.
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ENJOY!
