Truffle cream is piped into foil, fluted-edge candy cups and chilled to form these delectable bite-size candies. Before they are eaten, the foil cups are peeled away, leaving a fluted design in the chocolate.

　　

Ingredients

60 1-inch truffle cups

　　8 ounces bittersweet chocolate, finely chopped

　　1 cup praline paste (page 148)

　　60 whole hazelnuts, toasted and skinned

　　

Step 1

Melt the chocolate in the top of a double boiler over hot, not simmering, water, or in a microwave oven on low power for 30 second intervals. Stir frequently with a rubber spatula to ensure even melting. Remove the top pan of the double boiler and wipe it very dry. Add the praline paste to the chocolate and stir until smooth and thoroughly blended. Transfer the mixture to a bowl, cover, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 hours).

　　

Step 2

Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream. Pipe the mixture into 1-inch foil candy cups until they are three-quarters full. Place a hazelnut, pointed end up, on top of the truffle cream and press it in lightly. Chill the truffle cups in the refrigerator until they are set (1 hour).

　　

Step 3

In a tightly covered container wrapped in several layers of aluminum foil, the truffle cups will keep for 1 month in the refrigerator or 2 months in the freezer. The truffle cups are best served at room temperature.

　　Truffles, Candies, and Confections