Chocolate Peanut Truffles

This is a mouthful of heaven. Like Snickers, but better. Inside the milk chocolate shell, is smooth, creamy truffle, with little crunches of salty peanut. I defy you not to want another one. If you get bored of peanut (which I doubt you will) use stem ginger, coconut or something like that. Go crazy and experiment! If you are a purist, stick to the recipe and you will not be disappointed. Who knew something so luxurious could be made with only four ingredients? Yes, four.

Chocolate Peanut Truffles
Makes 12
You need:
60ml/2oz double cream
200g/8oz milk chocolate (broken into pieces)
small knob of butter
3-4 tbsp crunchy peanut butter

1) In a small pan, heat the cream until almost boiling (you should just be able to pop your finger in, and it should be very hot). Whip off the heat and chuck in the butter and 100g/4oz of chocolate. Leave for about 5 minutes without stirring (RESIST!).

2) Gently stir the mixture until it is just combined. The chocolate will be a burnished, glossy brown and you will be desperate to try it. Pour it into a bowl and stir in the peanut butter. Leave to cool, then pop into the fridge for 4 or more hours (overnight is fine).

3) When the mixture is firm, remove from the fridge. Line a tray with baking parchment/greasproof paper. Take large teaspoonfuls of mixture and roll between your hands to achieve a ball shape (don’t worry, your hands will get a bit messy). Place onto the tray and continue until all the mixture has been used.

4) You could serve the truffles like this, but can you get enough chocolate? Never. Melt the remaining 100g/4oz of chocolate either in 30 second bursts in the microwave or in a bowl over a pan of simmering water (see Tips and Tricks ).

5) Time to dip the truffles in the melted chocolate. I use two forks to cradle the truffle, and sort of toss it in the chocolate (like tossing a salad, except a truffle). Allow a bit of excess to drip off and place it back on the parchment. Repeat with all the truffles and leave to set at room temperature (unless of course you live in some hot exotic country – NOT England – in which case use the fridge).

In my hamper, I came up with the rather inspired idea (so I thought) to put the truffles in egg boxes. They look very cute and people love it when they find luscious chocolates instead of raw eggs! They are the perfect size, and make excellent gifts.


Recipe inspired by Lorraine Pascale


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