Ginger Praline Truffles Recipe
Ginger Praline Truffles
Total time: more than 2 hours

Preparation time: 15 minutes
Cooking time: 15 minutes
Waiting time: 12 hours

Difficulty: Easy
Chef's Note

An original recipe from Jacques Bockel of Pâtisserie Christian for the "Magie du Chocolat" event in Strasbourg.


These truffles can be made in advance and stored for 3-4 days in the lower part of the refrigerator or other cool place.

- 150 g (5 oz.) dark Chocolate, 70% cocoa
- 150 g (10 tbsp.) cream
- 50 g (3 tbsp.) butter

- 60 g (2 oz.) Hazelnut (Filbert) praline
- Unsweetened cocoa powder
- 2 tbsp. candied or powdered Ginger
- 2 tbsp. cognac
  1. Melt the chocolate over hot water;
  2. bring the cream to a boil;
  3. pour the cream over the chocolate;
  4. add the butter and stir until smooth; add the hazelnut praline, cognac and ginger; let the mixture rest over night.
  5. Scoop out one portion at a time with a teaspoon; form into a ball and roll in the cocoa powder. Store in a cool place.
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