Praline Truffles

Instructions

1. 1

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

2. 2

   In a separate saucepan, combine the sweetened condensed milk, heavy cream, granulated sugar, and sea salt. Heat over medium heat, stirring constantly, until the sugar has dissolved.

   Tip: Don't let the mixture boil.

3. 3

   Remove the saucepan from the heat and stir in the melted chocolate until well combined.

   Tip: Be patient, this may take a minute.

4. 4

   Add the unsalted butter and vanilla extract to the saucepan and stir until fully incorporated.

   Tip: Make sure the butter is fully melted.

5. 5

   Stir in the praline paste until well combined.

   Tip: Add more praline paste if you prefer a stronger flavor.

6. 6

   Fold in the praline candied pecans until evenly distributed.

   Tip: Don't overmix, this will make the truffles tough.

7. 7

   Use a small cookie scoop or your hands to shape the mixture into small balls, about 1 inch in diameter.

   Tip: Make sure the balls are evenly sized for even baking.

8. 8

   Place the truffles on a baking sheet lined with parchment paper and refrigerate for at least 2 hours or until firm.

   Tip: Don't skip this step, the truffles will not set properly.

9. 9

   Once firm, roll the truffles in cocoa powder or confectioners' sugar to coat.

   Tip: Optional, but adds a nice textural element.

10. 10

    Store the truffles in an airtight container in the refrigerator for up to 5 days.

    Tip: Let them come to room temperature before serving for best flavor.