Rich chocolate praline truffles made with wholesome ingredients, including Allulose, by Wholesome, a rare sugar or monosaccharide naturally found in figs, raisins and kiwi. These decadent praline truffles make a chocolatey-buttery gift that is also vegan, gluten-free.
Chocolate Praline Truffles
Chocolate Praline Truffles make the perfect holiday gift as well as an energizing afternoon chocolate boost. And I have a terrifically easy recipe that not only produces velvety chocolate truffles, but also shows you how to make praline, that delicious toffee, caramel candy.
My recipe walks you through making praline crumbs, not the candy you might be used to. There are lots of wonderful ways you can use/eat praline crumbs. Let me explain.
What is Praline?
Praline is a hard toffee candy. It is often made with heavy cream, but I used coconut cream to keep it vegan. It is often made into patties and flavored chocolate, but I kept mine golden and created praline crumbs.
Praline crumbs are awesome because they can be sprinkled on ice cream, cakes and cupcakes, and folded into - you guessed it - truffles.
The addition of golden praline crumbs into velvety chocolate truffle create an interesting crunch to the truffles. Think Ferrero Rocher only with toffee bits.
Ingredients to Make Chocolate Praline Truffles
Just a few ingredients are needed to make these truffles. They seem lots more complicated than they are. I'll start with the ingredients you'll need to make the praline crumbs.
1. Two sugars. Typically you'd use cane sugar and brown sugar. I used Allulose by Wholesome instead of the cane sugar because I wanted to try this awesome new sweetener. It's not artificial. It's considered a "rare" sugar or monosaccharide naturally found in dates and kiwi. It tastes just like sugar so it was an easy substitute. I just had to increase the Allulose a bit because it is not quite as sweet. I also use coconut palm sugar as the type of brown sugar but you can use any brown sugar you want.
2. Full Fat Coconut Milk. Use the type found in a can, and be sure you use it at room temperature. Shake the can well before measuring to be sure the fat and milk are blended. Use a quality brand that has only coconut, water and perhaps guar gum. Nothing else.
3. Butter. I used vegan butter. You don't need much of this.
Next you'll need ingredients to make the truffles.
1. Dark chocolate chips. I use Enjoylife. For this recipe both the 60% cacao semi-sweet work and also their dark 70% chips. But you can also use your favorite dark chocolate chips provided they are a quality brand, only have cacao butter and a few other ingredients. And are at least 60% cacao.
2. Again, full fat coconut milk. Use the type found in a can, and be sure you use it at room temperature. Shake the can well before measuring to be sure the fat and milk are blended. Use a quality brand that has only coconut, water and perhaps guar gum. Nothing else.
How to Make Praline Crumbs
Put all four ingredients into a sauce pan, set it on the stove and turn heat to medium. Stir the ingredients until they all melt and turn golden, then stop stirring. Let the mixture come to a boil, and stir only occasionally while it boils. Boil for at least 6 minutes or until bubble dull in sheen, and when you stir, the mixture stringly sticks to side of pan.
Pour this mixture onto a parchment lined pan, tap and use a spoon to smooth it out like bark, and let it sit at room temperature for 20 minutes until it's hardened.
Break it up, and either blend or food process it until you have a crumb. Be careful not to process too long or it will turn to paste. Set aside the praline crumbs and go make the truffles.
How to Make Chocolate Praline Truffles
Add half the chocolate chips to a bowl.
Wash out the pot, and add the coconut milk and heat until it steams.
Pour it on the chocolate chips and stir until the mixture is smooth.
Fold in the crumbs, and set the mixture in the refrigerate for 20 minutes until it sets.
Scoop and coat or dust with cocoa and set. Store these gems in a sealed container for 1 week refrigerated.
Tips to Make Chocolate Praline Truffles
1. Don't overheat and over stir the praline mixture or it will quickly go from a smooth shiny texture to a grainy one. Since we are making crumbs, that's not a huge issue, but if you want a smoother texture to start, just add 1 tbsp of boiling water to the pot and see if that smooths it out.
2. To keep this recipe vegan I used coconut milk and vegan butter. Heavy cream and butter also work.
3. I used Allulose here instead of cane sugar, but you can use cane sugar instead. If so, use ½ cup of cane sugar instead of ¾ cup Allulose.
One reason I tested out Allulose here is because Wholesome makes it and they produce awesome sugar products that are organic, fair trade and non-GMO sweeteners.
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Chocolate Praline Truffles
- ¾ cup Allulose sugar or ½ cup cane sugar
- ½ cup brown sugar
- ⅓ cup canned coconut milk room temperature
- 2 tbsp butter room temperature
- 1 tsp vanilla
- 2 cups chocolate chips
- ⅓ cup canned coconut milk room temperature
- 1 tbsp butter room temperature
- pinch of salt
Make the Praline
- Line a quarter sheet with parchment paper.
- Put all four ingredients into a sauce pan, set it on the stove and turn heat to medium. Stir the ingredients until they all melt and turn golden, then stop stirring. Let the mixture come to a boil, and stir only occasionally while it boils. Boil for at least 6 minutes or until bubble dull in sheen, and when you stir, the mixture stringly sticks to side of pan.
- Pour the mixture onto the lined pan and smooth it out like bark. Set it aside to harden, about 20 minutes at room temperature.
- Break up the bark into chunks and grind them up in a high speed blender or a food processor. Don't grind too long or it will turn to paste. You just want crumbs. Set aside and make the truffles.
- Melt 1 cup of the chips in a microwave at 60 seconds or water bath, and stir in the coconut milk. Once chocolate is glossy, add in the butter and vanilla and stir until butter is melted. If you need to microwave it to help with more melted, do so in 10 second increments.
- Pour the mixture into a bowl and fold in the crumbs. I folded in about ½ cup of crumbs and set the rest aside in a container in the refrigerator for sprinkling on other desserts.
- Set the bowl in the refrigerator for 30 minutes or a bit less until it is scoopable so you can make balls.
Make Chocolate Praline Truffles
- I scooped using a small cookie scoop, rolled them with clean hands and placed them on a freshly lined pan. If the mixture sticks to your hands, dust your hands with cocoa powder.
- Set the rolled truffles into the refrigerator for a few minutes to harden for dipping.
Dip Chocolate Praline Truffles
- Melt the remaining chips in the microwave. I used a 2-cup pyrex measuring cup so it is deep enough for dipping. Microwave at 60 seconds and stir until all chips are melted.
- Dip each truffle into the melted chocolate, and spin to allow excess to drip off. Use a fork to lower the truffle for dipping or a tooth pick to dip.
- Sprinkle the truffles with nuts or sprinkles and set back in refrigerator to harden.
- Store Chocolate Praline Truffles in an airtight container in refrigerator for 1 week.
This post is sponsored by Wholesome. My opinions are my own.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients and another immunity-boosting smoothie shot book, 4-Ingredient Smoothies + Juices , due out in January 2021. On this blog you'll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism, editor at The Feedfeed and a nutritional expert at WikiHow. More about Dee Dine here.