Cake Praline Truffles

Level:: Easy

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8.8 oz

dehydrated chocolate cake scraps
8.8 oz

caster sugar
4.4 oz

811‐E4
4.4 oz

823‐E4
1.8 oz

hazelnut oil
1.8 oz

roasted nibbed hazelnuts
piece(s)

Callebaut milk chocolate truffle shells

Make a direct caramel with the caster sugar
Pour over the dehydrated cake scraps and leave to cool
Blend until the texture of sand
Melt the chocolates and oil together
Pour in the chocolate oil mixture and blend until the desired consistency, I like mine
quite crunchy.
Stir in the hazelnuts and pipe into truffle shells, leave to set