RECIPE:
Peanut Butter Truffles

Instructions

To Make the Peanut Butter Truffles

1. Whisk together all ingredients until smooth.
2. Pipe into the cavities of the mould you’re using to fill 50%, insert a roasted peanut and top up with more ganache.
3. This is the mould I used, but you can use any silicone mould.
4. Gently tap the mould to remove air bubbles and then put in the fridge to set until firm, about 30 mins.

To Finish

1. Grind the peanuts in a food processor until you have small pieces about 2mm-3mm in diameter.
2. Run the peanuts through a sieve to remove the flour. This will give a much cleaner finish to the truffles.
3. Dip a truffle into the chocolate and remove using a small fork or dipping fork.
4. Allow the excess chocolate to drip off before transferring the truffle to the bowl of chopped peanuts to coat.
5. Repeat with the remaining truffles until coated.
6. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 month. At room temperature, they will be soft and from the fridge, they will be firm.