(Makes about 24 truffles)

200 g   smooth peanut butter

100 g   butter

150 g   sifted icing sugar

200 g   dark chocolate (55% or 60%)

            Edible gold leaf for garnishing

            Cacao for dusting


  • Heat together the peanut butter, butter and icing sugar on low heat and mix well. Do not overheat.
  • Place in the fridge to cool and firm up. Shape into balls (each weighing about 25 g) and place back into the fridge.  The balls/truffles should hold shape before dipping into the chocolate
  • Melt the chocolate
  • Dip the peanut butter balls one at a time into the melted chocolate, allowing excess to drip off. Place on baking paper and allow to set completely. Garnish with the gold leaf and/or dust with cacao
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