Masterful Milk Chocolate Truffles with Hazelnut Praline

The Endless Possibilities of Making Your Own Truffles and Pralines
A step-by-step guide to making the ultimate truffles, where the rich flavors of milk chocolate and hazelnut praline come together.
When you think of truffles and chocolates, the word that comes to mind is “variety.” The combinations are truly endless. From the stuffing to the outer layer, every part is a chance to let your creativity run wild.
For the truffles I made recently, I chose a classic but delicious combination: milk chocolate with a hazelnut praline filling. The result? Truffles that weighed between 14 and 17 grams and had a taste that was pure pleasure.
Total Time: 4 hours
Course: Dessert, Snack
Cuisine: Belgian
Keyword: chocolate, truffle
Servings: 100 Pieces
Calories: 90kcal
Cost: €20



For the filling (6-7g / piece)

For the flakes (2-3g / piece)

For the tempered chocolate (5-6g / piece)


  • Preparation: Have all ingredients and materials ready.


  • Use a food processor to loosen the 200 g butter . Add the 40 g fondant sugar in small amounts and mix well.
  • By hand, mix the 200 g hazelnut praline into the butter mixture.
  • Add 320 g tempered milk chocolate and mix until homogeneous.
  • Put the mixture in a piping bag and pipe small portions onto a baking sheet. Place in the refrigerator to harden.

Tempered Milk Chocolate

  • Heat all the milk chocolate to a 40-45°C. Pour 2/3 onto a marble tablet and move it around until it cools to about 25°C. Mix this back with the remaining 1/3 hot milk chocolate. The result should be about 30°C and is tempered chocolate.

Milk chocolate flakes

  • Use a ladle to pour out an amount of tempered chocolate on a marble tablet. Spread it thinly with a putty knife.
  • Scrape off the chocolate immediately using a putty knife to make flakes.


  • Dipping: Take the chilled filling and dip it in the tempered milk chocolate. Do this with up to 5 at a time.
  • Rolls: Roll the dipped filling in the milk chocolate flakes.
  • Chill: Place the finished truffles back in the refrigerator to harden completely.
  • Repeat this process but regularly check the temperature of the chocolate. Heat extra if necessary. Also remember to stir in the chocolate regularly.
  • Let these cool a bit more.
  • Your truffles are ready to be eaten!


Serving: 1piece | Calories: 90kcal


Feel free to store the truffles in a cool place for several weeks. It is not recommended to keep these in the fridge unless you can control the humidity in your fridge to the minimum. However, you can store truffles (unlike pralines) in the freezer.

Substitutable Ingredients

The beauty of truffles is that you are not stuck with one recipe or a particular flavor combination. Milk chocolate and hazelnut praline are great together, but what if you’re more of a fan of white chocolate or almond praline? No problem! Simply replace the milk chocolate and hazelnut praline with your favorite chocolate type and praline filling.
source and inspiration – CVO Ghent – Simple Chocolate Course

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