Peanut Butter Truffles

Creamy peanut butter truffles dipped in rich dark chocolate, garnished with edible gold leaf and dusted with cacao.

Heat the peanut butter, butter and icing sugar together on low heat and mix well. Do not overheat.
Place in the fridge to cool and firm up. Shape into balls (each weighing about 25g) 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.