Recipe: Chocolate butterscotch truffles with almond praline

By Donna Hay

Add a comment
Chocolate butterscotch truffles with almond praline. Photo / Chris Court
Chocolate butterscotch truffles with almond praline. Photo / Chris Court

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.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production bpcf05 at 02 Dec 2015 13:14:02 Processing Time: 859ms