My first attempt at truffles and a good way to use up the kilo of Peanut Butter that I brought back with me from the UK…
Yields about 15ish
You will need:
200g of not very cheesy-tasting cream cheese
300g or so of dark chocolate, the darker the better
A few generous tablespoons of peanut butter, but no more than 4 or they’ll get too sticky.
Whip up your cream cheese until smooth and, well, creamy.
Get a burly man to do it if you did it with a fork like me.
Bain marie your dark chocolate and stir a little so it melts evenly.
Mix in your peanut butter.
Then mix thoroughly with the cream cheese.
Leave in the fridge for about 3 hours, until set enough that, when pressed, your finger leaves a slight indent but isn’t wet.
Now, pretend you’re Juliette Binoche in Chocolat and get ballin’!
I know it looks like dung but try to ignore that. I coated mine in cocoa powder because it’s all I had but desiccated coconut, crushed hazel or walnuts, sea salt, more dark chocolate, sprinkles.. Anything would be good. You could even try and put a whole hazelnut inside if you’re really nutty.
Enjoy the process, you’ll get quite messy.
Leave them to chill for a while, I left mine overnight and they were perfect.