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Chilli chocolate truffles

Preparation Time


Cooking Time

5 - 10 min


24-30 truffles (depending on the size of the truffles made)


  • 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 (60 g 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 350 g Nestlé ALBANY Dark Chocolate with ¼ cup (60 ml) butter and ½ cup (125 ml) Nestlé Dessert Cream and stir until smooth. Add 2 – 3 tsp (10 – 15 ml) MAGGI Chilli Sauce and 150 g 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.