You can make as much as you want, I am giving you the ingredients, but just enough to make about 15 little pieces. You can multiply them and adjust them to your taste. You can even use all almond or all hazelnut instead of mixing them, this was an inspiration of an old recipe that I had and I haven't really followed any measurement to make it, as such.
I had previously made some "pralin" (link refers to a previous post in French) wich is basically caramelized hazelnut and almond in caster sugar, equal amounts of nuts and sugar, coat them in this caramel, then spread them on a greased surface (marble would be the best), wait until it cools down, crush in a food processor until it becomes powder.
Now this precious powder can be added in batters (cakes, cupcakes, biscuits..), creams..you name it!
I have left some bits and covered them with chocolate and it looked like this!
I just coated the pieces and let them rest, then straight to the fridge!
Now back to the "pralin", I started with this (sorry for the ugly photo):
The caramelized almond/hazelnut was then broken into pieces and then reduced to powder.
I took 3/4 of a cup of the pralin, I added to it 4 digestive biscuits and blended all this in a food processor to have the powdery consistency.
I then add about 2 heaped tablespoons of Dulche de Leche to bind the powder (for the Dulche de Leche, just put a can of condensed milk in a pot , cover it with water and let cook for about 1 hour 30 min, lid on).
On the side, I had a bowl of melted chocolate with a good spoon of butter, a small plate containing good cocoa powder, some chocolate vermicelli on the side as well as the coloured one.
|It will be tricky to get the vermicelli to stick, I slightly humidified my hands for that!|
I also had the idea to fill these truffles with bits of marshmallows (some of them have even been coated with chocolate), some were filled with candied orange peels, some with chocolate ganache. Honestly, I was just trying to clean up the pantry and the fridge. That was the idea.
|From Left to right: Chocolate Coated marshmallows, Truffles with dark vermicelli and Truffles with coloured vermicelli|
Chocolate coated truffle with a bit of pralin, sprinkled
These truffle need to be put in the fridge and taken out 15 min before being served!
Our guests enjoyed, I made 50 pieces the next day for 2 classes in my husband's school to reward them and they loved them..I hope you will too!