Belgian Chocolates

Help! Praline recipe needed.?

I am trying to make praline as they did in victorian Britain - the only problem is that the recipe seems to be either missing a step or an ingredient. So heres my question - does any one have a recipe that may similar - once the praline is made and set it is then ground into a powder, chocolate is mixed in and then it is made into balls and coated in chocolate. But so far isn't working - hence I think something - step or ingredient - is missing. Please help if you can.
I actually need a recipe that uses ground praline to make chocolate covered ones - if I hadn't gotten to that stage yours would have been great
Oh Lorie that is pretty much what I was looking for! If I could figure it out I would choose you as my best answer - but I am still learning how to do this (I'm a slow learner when it comes to technology).

This was the closest I could find for you....
Chocolate Praline Truffle

Praline Powder
1 tablespoon canola oil
1/2 cup granulated sugar
1/2 cup whole almonds

Truffles
6 ounces semisweet chocolate
1/4 cup unsalted butter
2 1/2 tablespoons orange liqueur
2 tablespoons heavy cream
1 orange grated peel

Coating
1/2 cup unsweetened cocoa
4 ounces semisweet chocolate
Praline powder

Oil a cookie sheet and set aside.

In a heavy 1-quart saucepan, melt the sugar over low heat cook until it reaches 310 degrees F on candy thermometer and begins to caramelize. Add the almonds and continue cooking until candy becomes rich brown. Pour hot mixture onto cookie sheet and cool until hard. Break into pieces and grind into a fine powder, in a blender or food processor.

Truffles: Melt chocolate over hot water in the top of a double boiler. Stir in butter, liqueur, cream orange peel and praline powder. Place mixture in fridge and allow to cool until thick enough to shape (about 1 hour). Form into balls 1/2-inch in diameter. Place in a single layer on a cookie sheet and freeze till firm.

Coating: Sprinkle cocoa on a wax paper-lined cookie sheet. Melt chocolate over hot water. Allow to cool to lukewarm. Put a dollop of lukewarm chocolate in your hand and quickly roll a frozen truffle in it. Thinly coat each truffle, then roll in cocoa. Store in an airtight container.

Pralines and Cream Chocolate Cups

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