· By Simon Greenwood-Haigh
Peanut Butter & Chocolate Truffles
Rich, dark and delicious, these decadent truffles aren’t overly sweet. This recipe should make approx. 36 truffles. You could halve the quantities and make fewer truffles if you can’t resist the temptation!
- 150ml double cream
- 100g dark chocolate (we used 70% cocoa)
- 175g milk chocolate
- 175g Proper Nutty Peanut Butter – salted or unsalted (you may wish to add a pinch of salt if using unsalted peanut butter – the salt does bring out the chocolate flavour!)
- Cocoa powder and/or chocolate to coat the truffles. We did some of our truffles in cocoa and some were covered in milk, dark and white chocolate!
- Break the 100g dark chocolate and 175g milk chocolate into pieces.
- Heat the double cream to boiling in a glass bowl in the microwave or a small (preferably non-stick) pan on the hob.
- Add the broken up chocolate to the heated cream and stir until it is all melted.
- Add in the peanut butter and mix well until it is all combined.
- Leave the mixture in the fridge for 2-3 hours to firm up.
- Using 2 teaspoons of truffle mixture at a time, roll into balls. If the mixtures start to get too soft, return to the fridge for 10 minutes before resuming. Place the rolled truffles on a tray lined with greaseproof paper and freeze until firm.
- Roll the truffles in cocoa powder. If coating the truffles with chocolate, melt the chocolate in a glass bowl in the microwave or in a glass bowl over a pan of boiling water ensuring that no water gets into the chocolate! Dip the truffles into the melted chocolate using a cocktail stick or fork, shake off the excess and place back on the greaseproof paper lined tray. Put in the fridge to set.
Refrigerate the truffles until serving, the truffles can be placed into petit four cases if desired and/or presented in a box for a special gift!