Crunchy orange hazelnut truffle

Homemade mignardises to serve with coffee are a trendy compliment. This easy truffle combines hazelnut praline with a biscuit crunch. You can make your own signature design by playing with different colours and textures.

Crunchy orange hazelnut truffle

ingredients preparation
  • 170g
    PRA-CLAS
  • 30g
    M-7PAIL
  • Q.S.
    CHD-TS-17312
  • 15g
    powdered orange

Refine the biscuit crunch and mix with the powder and praline. Fill the truffle shells with the praline.

  • Q.S.
    823NV
  • 400g
    PNP
  • 15g
    orange colourant powder
  • 200g
    powdered orange

First mix the powders until the desired colour is obtained. Then mix in the hazelnut pieces and sieve through to remove excess colour powder. Enrobe the truffles with milk chocolate and then roll through the hazelnut pieces.