Chocolate peanut butter truffles

makes 36

Truffles:
300 g chopped milk chocolate

½ cup whipping cream ¼ cup butter ½ cup peanut butter
Coating:
Finely chopped peanuts

icing sugar cocoa powder

  1. Put the chocolate, whipping cream and butter in a glass or microwave-safe bowl and microwave for two minute intervals, stirring in between, until it is nearly melted.  Then continue at 30 seconds until fully melted, being careful not to burn it.

    OR Put the chocolate, whipping cream and butter in a glass or heat proof bowl and set over a bowl of simmering water (make sure the bottom of the bowl does not touch the water) and stir until fully melted.
  2. Stir in the peanut butter until completely smooth, then refrigerate the mixture until it’s firm — one to two hours
  3. Scoop out level tablespoons of the mixture onto a plate and roll into balls. You may need to stick them in the fridge or freezer for a bit to firm up if they get too sticky.
  4. Put the chopped peanuts, icing sugar and/or cocoa powder in their own medium sized bowls and toss the truffles in whichever you please.
  5. Store in the fridge so they don’t melt on you, but take them out about half an hour before eating for the most decadent texture.

More Residence Recipes:
Black bean and corn salad
Couscous vegetable salad
Cheesy salmon salad sandwiches