I don’t know about you, but there’s something very Christmas-y about truffles – they only seem to show their wonderful faces when December rolls round, and I’m a truffle lover (who isn’t!?) These little truffles bring all the best things together; peanuts, chocolate, and a hint of saltiness. (Be sure to keep scrolling to the bottom of this page for a close-up of the centre of these goodies!)
*Disclaimer: these truffles can be enjoyed at any time of year – not just December!
PB Chocolate TrufflesPrint This
- 200g smooth peanut butter
- 85g icing sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of maple syrup
- Pinch of salt
- 150g dark chocolate, melted
- 40ml coconut oil, melted
- Crushed peanuts, to decorate
Into a bowl add the peanut butter, icing sugar, vanilla extract, maple syrup and salt and using an electric whisk (or your hands), mix until everything is well combined.
Roll into approximately 20 – 24 balls, and place in freezer for 30 minutes to set.
Whilst the truffles are in the freezer, combine the melted chocolate and coconut oil together in a bowl.
After 30 minutes, remove the truffles from the freezer and carefully cover each ball in the melted chocolate mixture. Using two spoons can make this easier to do.
You can add the crushed peanuts at this point or you can add them after the second coating.
Place on a cooling rack (with something underneath to catch the chocolate drips), and place in freezer for 5 minutes to set the chocolate.
Coat the truffles in another layer of chocolate (this gives a smoother finish but is optional), and top with crushed peanuts should you wish.
Place back in freezer to set for a further 5 minutes and enjoy!