Frangelico Truffles

These are delicious little chocolate hazelnut truffles, made by filling store-bough shells with a milk chocolate ganache, and coating them with chopped hazelnut.

• 150 ml 35% cream
• 25 g Glucose Syrup
• 220 g Milk Chocolate
• 80 g Hazelnut Praline Paste (can be hard to find)
  
• 15 ml Frangelico (hazelnut liquor)
  

• 50 pieces Milk Chocolate Truffle Shells

• 400 g Milk Chocolate for dipping

• 400 g Whole Hazelnuts - toasted, skinned, and chopped coarsely in processor

1. Place the praline paste and milk chocolate in a bowl.
2. In a pot, bring cream and glucose to boil.
3. Pour boiling cream over chocolate and praline and allow to sit for 2 to 5 minutes.
4. Gently stir until all ingredients are well combined, using a double-boiler to help it along as necessary. Add frangelico.
5. Allow mixture to cool to working temperature - 29 degrees C - then pipe into shells. Fill to just below the shells' inner surface near the top, to leave room for capping.
6. Once set, cap the shells with pre-crystallized milk chocolate, using a little extra chocolate to give it complete roundness.
7. Coat the shells in milk chocolate by placing some chocolate on your hand, then rolling 3 or 4 truffles between both hands. You want a thin, even coating. Now gently roll those 3 or 4 truffles in chopped hazelnuts. Shake off excess hazelnut, and place on parchment paper to set.

Store at room temperature. Keeps for 3 weeks.