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.
See method- Serves 24 (makes 24 or 3 gift batches of 8)
- 45 mins plus chilling
- 138 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 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)
Each serving contains
- Energy
- 570kJ 138.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 0.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 7.4gProtein 2.5gFibre 1.0g
Method
- 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.
- See more Edible Christmas Gifts recipes
