These Peanut Butter Truffles are super scrummy and decadent. The peanut butter filling is super moreish and they really are a special treat. With Christmas just around the corner, these are the type of thing that would make great gifts for loved ones. Or teachers. Just saying. The high school students I teach don’t really do Christmas presents for their teachers :(
Makes about 35
330g white chocolate, chopped
1 cup crunchy peanut butter
⅓ cup thickened cream
½ teaspoon sea salt
200g dark chocolate, chopped
50g milk chocolate, chopped (for decoration, I used dark chocolate on mine in the photo)
Place the white chocolate, peanut butter, cream and salt in a heatproof, microwave safe bowl.
Microwave on medium for 1 to 2 minutes, stirring every 30 seconds, until smooth and combined. Refrigerate until firm, between 1 – 3 hours.
Line a tray with baking paper. Roll teaspoonful's of the peanut butter mixture into balls and place on the tray. Freeze until firm.
Place the dark chocolate in a heatproof microwave bowl and heat, stirring every 30 seconds, until melted and smooth. Using fork, dip half of each truffle into the melted chocolate, shaking off the excess (see the mint chocolate truffle post for a picture). Leave the truffles on the forks to dry, then dip the other half into the chocolate. I find placing the truffles on spoons stops them from rolling around before they set.
Melt the milk chocolate in the microwave. Spoon the chocolate into a snap-lock bag. Snip off one corner of the bag and pipe the chocolate over the truffles. Refrigerate until set before serving.
China plates c/o The Vintage Table.