Milk-Chocolate Truffle Filling with Hazelnut Praline

Make the praline:

Liberally coat a baking pan with vegetable oil, place the hazelnuts on it in a single layer, and set aside. Combine the sugar and water in a saucepan over high heat and cook until the mixture turns amber. Immediately pour the syrup over the hazelnuts, cool completely, and break into small pieces. Transfer pieces to a sealable plastic bag and crush them using a heavy skillet or rolling pin. Transfer to a food processor and process until the mixture is finely ground.

Make the filling:

Place the chocolate in a medium bowl. Bring the cream to a boil, pour it onto the chocolate, and let sit for 30 seconds. Gently stir until smooth, cool slightly, and stir in the praline powder. Store covered and refrigerated for up to 3 weeks. Bring to room temperature to use.