Could someone pls let me know of a good receipe for praline chocalte truffle. I have ben reading the web on this, but when it comes to making the praline....i am none wiser
Pls...could someone help.
Melt 4oz of caster sugar in a small, very non stick milk pan, do not stir it, just swirl it, use a wet pastry brush to knock the bits down off the side, when it has all melted stir in the same amount of nuts. Transfer the whole gooey mess to a glass dish, spread it out a bit, and leave it to set. Chissel the stuff off the dish, and put the lumps in a food processor, whizz it round until if is quite fine...that is your praline to mix in with your choccy.
Points to remember, do not under any circumstances put the heat on high when melting sugar, burnt sugar is truly disgusting. Do not heat the nuts in the sugar, roast them first if you want...burnt nuts are pretty vile too. Do not stir the sugar with a spoon whilst it is heating, but do not let it sit still either.
Should you have a disaster...as my mum often did, then consider buying a new milk pan.
Be prepared for everything to be sticky, for several days.