Ingredients

  • 90g sugar
  • ½ cup (60 g or 125 ml) toasted pecan nuts
  • 350g NESTLÉ ALBANY DARK CHOCOLATE
  • ¼ cup (60 ml) butter
  • ½ cup (125 ml) NESTLÉ Dessert & Cooking Cream
  • 2-3 tsp (10-15 ml) MAGGI CHILLI SAUCE
  • 150g Madeira cake crumbs
  • NESTLÉ COCOA POWDER

Method

  • Place 90g sugar in a heavy frying pan and slowly allow it to caramelise.
  • Warning: Be very careful at this stage, as melted sugar can cause serious burns.
  • Quickly stir in ½ cup (60g or 125 ml) toasted pecan nuts and pour onto a greased and oiled baking tray.
  • Allow to cool, then process in a food processor until finely chopped.
  • Melt 350g NESTLÉ ALBANY DARK CHOCOLATE with ¼ cup (60 ml) butter and ½ cup (125 ml) NESTLÉ Dessert & Cooking Cream and stir until smooth.
  • Add 2-3 tsp (10-15 ml) MAGGI CHILLI SAUCE and 150g Madeira cake crumbs.
  • Stir in the pecan praline and allow to set in the refrigerator.
  • Roll into balls and coat with NESTLÉ COCOA POWDER.
  • Store in the fridge.
  • *These truffles make beautiful gifts. Pack in pretty boxes and remember to write storage instructions on the label.

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