Ingredients
3/4 cup (180ml) single pouring cream
600g dark chocolate, finely chopped
1/4 cup (60ml) butterscotch-flavoured liqueur
1/2 cup (110g) raw sugar
1/3 cup (25g) flaked almonds (toasted)
Method
Step 1
Place the cream in a small saucepan over high heat and bring to the boil.
Step 2
Place chocolate in a medium bowl and pour over the cream
Step 3
Place the bowl over a saucepan of simmering water and using a metal spoon, stir until the mixture is smooth and well combined. Add 1 tsp of Rosella and Fingerlime salt - or more to taste.
Step 4
Stir in the liqueur. Pour into a lightly greased 20cm x 20cm tin lined with non-stick baking paper and tap the tin to even the mixture.
Step 5
Refrigerate for 2-3 hours or until firm. Preheat oven to 200C.
Step 6
Sprinkle the sugar evenly on a lightly greased baking tray lined with non-stick baking paper.
Step 7
Cook for 15 minutes or until the sugar is melted and golden.
Step 8
Sprinkle over the almonds and blend until finely chopped.
Step 9
Remove truffle from the tin and bring to room temperature. Cut into 36 even squares and sprinkle over the praline to serve.
Garnish with our Pretty Little Things edible flowers and botanicals!