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Peanut butter truffle selection recipe

6 ratings

Ingredients

of the reference intake
Carbohydrate 7.4g Protein 2.5g Fibre 1g

Put the chocolate and cream in a heatproof bowl set over a pan of simmering water, and stir occasionally 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, popping candy, coconut and strawberries 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.