



PEANUT BUTTER TRUFFLES
(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
METHOD:
- 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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