Recipe: Chocolate butterscotch truffles with almond praline

5:00 AM Wednesday Sep 5, 2012

Makes 36

3/4 cup pouring cream
600g dark chocolate, finely chopped
1/4 cup butterscotch-flavoured liqueur
1/2 cup raw sugar
1/3 cup flaked almonds, toasted

Butterscotch truffles

1 Place the cream in a small saucepan over high heat and bring to the boil.

2 Place the chocolate in a medium bowl and pour over the cream.

3 Place the bowl over a saucepan of simmering water and using a metal spoon, stir until the mixture is smooth and well combined. Stir in the liqueur.

4 Pour into a lightly greased 20cm x 20cm tin lined with non-stick baking paper and tap the tin to even the mixture.

5 Refrigerate for 2-3 hours or until firm.

Almond praline

1 Preheat oven to 200C.

2 Sprinkle the sugar evenly on a lightly greased baking tray lined with non-stick baking paper.

3 Cook for 15 minutes or until the sugar is melted and golden. Sprinkle over the almonds and allow to cool completely.

4 Transfer to a food processor and blend until finely chopped.

5 Remove truffle from the tin and bring to room temperature.

6 Cut into 36 even squares and sprinkle over the praline to serve.

* For more recipes by Donna Hay click here.