Ingredients :

• 9 oz (250 g) dark compound chocolate
• ½ cup (125 ml) whipping cream
• 1 tsp (5 ml) vanilla extract
• 2 oz (60 g) praline powder or 2 oz (60 g)
• chopped unsalted, roasted hazelnuts
• 20-24 whole, roasted hazelnuts
• 7 oz (200 g) dark compound chocolate for dipping

Procedure :

1. Chop chocolate and put in bowl over hot water, stirring occasionally until melted. Place cream in saucepan on stove and bring to a boil, stirring consistently.
2. Remove cream from stove and cool to room temperature. Add cream and vanilla extract to melted cooled chocolate and allow mixture to stand for about ½ hour.
3. Beat with electric mixer until mixture is fluffy and lighter in color.
4. Fold in praline powder (or chopped hazelnuts) and refrigerate for ½ hour. Roll mixture into balls around each hazelnut and place on foil-lined tray.
5. Melt additional chocolate by standard method, coat truffles and allow to set on tray. Alternatively, sandwich truffles between molded shells, or use truffle to fill chocolate molds.