Fancy chocolate praline truffles made from scratch with a creamy ganache filling dotted with homemade praline crumbs, all covered in a snappy chocolate shell. These gourmet chocolate truffles are fairly easy to make, with no candy thermometer needed. They make the perfect holiday gift.
Put all praline 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 3-5 minutes or until bubble dull in sheen, and when you stir, the mixture stringly sticks to side of pan.
½ cup organic cane sugar, ½ cup brown sugar, ⅓ cup coconut milk, canned and full-fat, 2 tablespoon butter, 1 teaspoon vanilla
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.
Make Truffles
Melt 1 cup of the chocolate 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.
1 cup chocolate chips, ⅓ cup coconut milk, canned and full-fat, 1 tablespoon butter, pinch of salt, 1 teaspoon vanilla
Pour the mixture into a bowl and fold in the praline 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. OR if you don't want to make the praline, fold in ¼ cup mini chocolate chips instead.
½ cup praline crumbs (recipe in this post)
Set the bowl in the refrigerator for 30 minutes or a bit less until it is scoopable so you can make balls.
Make 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 and while you melt the chocolate.
Dip Truffles
Melt 1 cup of chocolate chips and the coconut oil in the microwave. I used a 2-cup pyrex measuring cup so it is deep enough for dipping. Microwave the chips at 60 seconds and stir until all chips are melted.
1 cup chocolate chips, 1 tablespoon coconut oil
Lower each truffle with a fork into the melted chocolate, lift and wait a moment to allow excess chocolate to drip off.
Sprinkle the wet chocolate on the truffles with praline crumbs, nuts or sprinkles and set back in refrigerator to harden.
Store the praline truffles in an airtight container in refrigerator for 1 week.
Video
Notes
Instead of using praline. If you want to bypass the praline step, simply add mini chocolate chips or crushed cookie crumbs to your truffle ganache filling mixture.Make ahead. These chocolate praline truffles can be made ahead and frozen. Do not coat them with chocolate however, freeze them uncoated, in a sealed container, and they will last up to three months. To use, let them thaw at room temperature for one hour, then coat them with chocolate or roll them in cocoa powder.Storage. Coated, powdered or uncoated truffles can last at room temperature for up to three days. After that, refrigerate uncoated truffles for up to two weeks. You can also refrigerate chocolate coated truffles but the chocolate will lose its shine due to condensation. Freeze uncoated truffles for up to three months.Gifting Praline Truffles. These truffles can last 24 hours at room temperature and are perfect to give to loved ones, family and friends for Easter, Christmas, Mother's Day or birthdays.