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This recipe was taken from the Take a Biscuit recipe book, written and published by us.

Chocolate Praline Truffles


  • 2 x 200 g packets of Bakers Romany Creams
  • 100 g melted milk chocolate
  • 65 ml melted butter
  • 65 ml golden syrup
  • 200 g melted dark chocolate (approx.)
  • 1 x 100 g slab peanut brittle, chopped


Place the Bakers Romany Creams in a processor and process into fine crumbs. Add the melted milk chocolate, butter and golden syrup and pulse briefly to combine. Using a spoon, form into small balls. Place them on a tray and chill until firm.

Finally, using a skewer or toothpick, dip the truffles into melted dark chocolate and then into the chopped peanut brittle. Remove toothpick or skewer when done. Allow to cool on a baking tray.

Makes about 36