Hazelnut Praline Truffles

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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!

* Per serving · 4 servings · Values may vary.