Exploding Chocolate & Praline Truffles

  • Tempered Chocolate for lining your chocolate moulds.
  • 60g 70% Dark Chocolate
  • 25g SOSA Popping candy
  • 0.3g Salt
  • 160g SOSA Praline Paste (Flavours available:- Almond, Hazelnut, Pistachio, Peanut, Pine nut, Walnut, Macadamia. In both Raw or Caramelized).


  1. Line Chocolate Moulds with Tempered chocolate.
  2. Warm the 60g of Chocolate to 35°C and mix with Praline paste, Salt & Popping candy.
  3. Fill moulds with the mixture allow the fillings to firm up the Fridge.
  4. Seal the ganache with Tempered chocolate.
  5. Remove from mould once set
  6. Store in a cool dry Place (Best served at room temperature).

About chocolateshells

Make Bespoke Cakes & Chocolates. Chef Consultant for Home Chocolate Factory UK SOSA importer. Pastry Chef for the last 17years, previous job 8 1/2years as Pastry Chef & Senior Sous at Midsummer House Cambridge. Now Proud Mummy of Ray & Molly. Always Happy to Help!
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One Response to Exploding Chocolate & Praline Truffles

  1. Pingback: Popping candy | Chocolate Shells

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