100 g caster sugar
100 g hazelnuts, shells removed
100 ml cream
100 g white chocolate melts, broken into pieces
375 g good-quality white chocolate
- Put sugar and 2 tablespoons of water in a medium saucepan over low heat. Don’t stir, but shake saucepan every now and again. Brush down edges of pan with a wet pastry brush if crystals appear. Simmer for 4-5 minutes until mixture is golden caramel. Remove from heat and add hazelnuts. Mix well. Line an oven tray with greased baking paper and pour out mixture. Set aside to cool completely and harden. Break praline in pieces, chop very finely in a food processor and set aside.
- Heat cream in a small saucepan until scalded. Pour over chocolate melts. Stir until melted. Set aside to cool, add praline and stir to combine.
- Put chocolate into a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted. Do not let the base of the bowl touch the water.
- Use a small brush to paint a mould of 18 sphere-shaped holes with melted chocolate. Paint another layer into each mould to make 2 chocolate layers. Let chocolate harden. Spoon praline filling into mould and spread evenly. Chill until hard. Turn out carefully. Repeat process 3 further times to make 72 halves. Use more melted chocolate to glue two chocolate half spheres on top of one another to make a ball-shaped truffle. Chill until ready to serve.