Peanut Butter Truffle Selection Recipe

Chocolate truffles make the perfect edible gift for Christmas or any special occasion, and this pretty selection is perfect for peanut butter lovers. The rich, nutty truffles are easy to make, then rolled in different coatings for a stunning finish.
Serves 24 (makes 24 or 3 gift batches of 8) - 45 mins plus chilling - 138 calories / serving


100g dark chocolate, broken into pieces
100g milk chocolate, broken into pieces
150ml double cream
150g crunchy peanut butter
25g shelled pistachios, crushed
30g popping candy
30g desiccated coconut
10g freeze-dried strawberries, crushed (optional)

Put the chocolate and cream in a heatproof bowl set over a pan of simmering water, and stir occassionaly until the chocolate has melted. Remove from the heat and stir in the peanut butter with a pinch of salt. Chill in the fridge for at least 2 hrs, or overnight.

Shape the mix into 24 balls and place on a lined tray. Chill for 30 mins.
Put the pistachios, strawberries, popping candy and coconut in separate bowls. Roll 6 balls in the bowl of pistachios, then another 6 in the popping candy, 6 in the coconut and 6 in the strawberries (if using), making sure they are covered all over.
Put each truffle in a petit four case, then divide them between 3 sealable gift boxes. They will keep in the fridge for up to 1 week. Remove 1 hr before serving to bring to room temperature.
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