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Cooking
Chocolate Peanut Butter Truffles
· 35 servings
Warm the cream
Bring the cream to a gentle simmer – just up to the boiling point, no further. Don't let it boil over, as overheated cream can cause the chocolate to split rather than blend in smoothly.
Stir in the chocolate
Once the cream is hot, remove it from the heat and add the chocolate. Let it sit for a moment to soften, then stir with a wooden spoon until you have a smooth, glossy ganache. Be careful not to overmix, or the fat may start separating from the rest.
Add the peanut butter and salt
Stir in the peanut butter along with a pinch of salt. Taste and add a touch more salt if needed (but don't overdo it — as the mixture firms up, the salt becomes more pronounced and the flavours intensify).
Pour into a container
Pour the finished ganache into a bowl or dish lined with plastic wrap. The thinner the layer, the faster it will set.
Chill overnight
Cover the ganache with plastic wrap on top as well and smooth it out. It's best left to set overnight, but if you're short on time, you can speed things up in the fridge.
Coat the truffles
Once set, unwrap the ganache and cut it into pieces. Roll each piece into a ball and coat in cocoa powder or freeze-dried fruit.