Hazelnut Cherry Pralines
Chocolate Christmas Nuts Sweets and Truffles

Hazelnut Cherry Pralines

The classic hazelnut cherry pralines texture with crunchy pieces is achieved by making a fine sugar glass with hazelnuts in it which is processed into fine pieces and stirred through the truffle mixture.

These little goodies taste divine and are bound to impress but they’re actually surprisingly easy to make.

What are Hazelnut Cherry Pralines?

In fact, Pralines are a form of confection containing at a minimum culinary nuts and sugar. These pralines are made using Hazelnuts and our Sugar and Crumbs Chocolate Cherry Natural Flavoured Cocoa Powder.

The truffles goes beautifully with the hazelnut and gives them a fabulously velvety texture.

Once they have cooled, you can store them in an airtight container in the fridge for up to 1 week.

In addition, you can also try our other Natural Flavoured Ccocoa Powder in our range. Why not give your bakes a delightful twist of flavour.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients Hazelnut Cherry Pralines

150g Dark Chocolate
150 ml Double Cream
50g Butter
5 Tablespoons Sugar and Crumbs Chocolate Cherry Cocoa Powder (or any of your choice)
100g Chopped Roasted Hazelnuts
140g Caster Sugar
30ml Water


1. Stir together the caster sugar and the water in a small saucepan. Heat gently, stirring every now and then, until the sugar has dissolved.

2. Turn the heat up to medium and heat the sugar syrup without stirring. It’s very important that you don’t stir the mixture, or it will turn lumpy. Just swirl the pan periodically.

3. Prepare a small tin by lining it with tinfoil and brushing that with a fine layer of oil. When the sugar syrup turns a deep golden-brown pour it into the prepared tin.  Sprinkle 40g of the chopped hazelnuts over the top and leave to set rock hard. This will take about 20 minutes.

4. Then, tap the set sugar sharply with the handle of a knife to break it up into pieces. Be careful as they may have sharp edges. Transfer them to a food processor to break up into fine crunchy pieces.

5. Place the chocolate (broken up into pieces) into a large bowl with the double cream and the butter. Microwave in thirty second bursts, stirring each time, until you have a smooth mixture.

6. Add the Sugar and Crumbs Chocolate Cherry Natural Flavoured Cocoa Powder (or any flavour of your choice) and mix well. Allow to cool to room temperature. Stir through the prepared praline mix and place in the fridge until solid.

7. Scoop out spoonfuls of the mixture and shape quickly into balls with your hands. Roll in the remaining chopped hazelnuts until coated all over.

It’s best to store these truffles in the fridge until they’re eaten.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *