Milk Chocolate Truffles with Hazelnut and Caramel

Sugar-free milk chocolate, Cream 20% fat content, Allulose, Hazelnut paste, Hazelnut, Table salt

Water bath: 5 min. Cool down: 5 min. Chill in the refrigerator: 7 h. Mix: 1 min. Blend or grind: 1 min. Boil: 1 min. To simmer: 13 min. Heat on the stove: 1 min. Let it stand: 5 min.

Combine the 20% cream (80 g) and allulose (30 g), bring to a boil, then reduce gently, stirring, until the mixture thickens and lightly darkens. Remove from the heat and let it cool until warm. Melt the sugar-free milk chocolate (100 g) over a water bath until smooth, without overheating.

Add the hazelnut paste (20 g) and table salt (0.8 g) to the chocolate, pour in the cream caramel, and blend with an immersion blender until smooth and emulsified. Cover the surface and chill in the refrigerator for 6–8 hours, until firm.

Put on gloves, portion the mixture into roughly 17 g pieces, and quickly roll them into balls. Garnish each truffle with a whole hazelnut (12 g total). Keep them in a covered container in the refrigerator; let them sit briefly at room temperature before serving. The batch makes about 12 truffles.