Chocolate Praline Truffle - Bakers
INGREDIENTS (Makes about 36)
2 x 200 g packets of BAKERS Romany Creams® biscuits
100 g melted milk chocolate
65 ml melted butter
65 ml golden syrup
200 g melted dark chocolate
200 g slab peanut brittle, chopped
METHOD
- Place the BAKERS Romany Creams® biscuits in a processor and process into fine crumbs. Add the melted milk chocolate, butter and golden syrup and pulse briefly to combine.
- Using your fingers, press into small balls. Place them on a tray and chill in the fridge until firm.
- Finally, using a skewer or toothpick, dip the truffles into the melted dark chocolate and then into the chopped peanut brittle.
- Remove toothpick or skewer when done. Allow to cool on a baking tray.
