PMCA Demo - Beth Kimmerle’s Almond Praline Truffles

This week Beth demonstrated several almond-based recipes at the PMCA Annual Conference in Lancaster, PA. Here is her recipe for Almond Praline Truffles. Not to be confused with southern pecan pralines, this praline, which originates in France, uses a ground almond brittle to add flavor and crunch. Praline powder can also be used in cakes, pastries and ice creams and is commonly used to impart texture to ganache truffle centers.

Makes approximately 50 Truffle Centers

4 oz. shelled, toasted almonds
1-cup sugar
1-cup water
8 oz. semisweet chocolate, chopped
1/2 cup heavy cream
3 tablespoons almond butter
Cocoa powder for coating

To make almond brittle:
1. Mix sugar and water in a pan over high heat so that all sugar is wet. 
2. Let sugar mix turn an amber color without stirring (this will probably be slightly past hard crack stage)
3. Take sugar off heat and mix in nuts, then spread out on silicone mat to cool and harden.
To make ganache:
4. Place chopped chocolate in a mixing bowl and the cream in a saucepan over high heat. 
5. Allow cream to come to a full boil and then pour over the chocolate. 
6. Let the chocolate and cream stand for 5 minutes before stirring the mixture smooth. 
To make praline filling:
7. When almond brittle is cool, break it up and pulse in a food processor until it is a fine powder.
8. Stir almond brittle powder into chocolate ganache.
9. Allow mixture to sit in fridge until it is cool enough to scoop and roll into balls. Roll each truffle in cocoa to coat and enjoy!

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