One of my wonderful friends commissioned me to make something, and said he would pay me. (I honestly think I MAY have bullied him into it a little bit. Do I feel guilty? No, not really, I'm still just excited and proud of myself!!) His only request was to make something with peanut butter. I knew I had this recipe for peanut butter truffles sitting in my dessert recipe book that looked pretty delicious and easy, so I priced up how much the ingredients would cost and off we went.
I'm also super excited about these - because how lovely does the presentation look?? I played around with some little tags for ages and eventually settled on these little cupcakes with red writing, and then I hand-wrote the name of the item. With the red ties on the bags, I think they look just amazing!
So, I'm now taking requests if people want some treats made! ;)
RECIPE - makes about 30 truffles, depending on the size
Prep time: 15 mins + 4-5 hrs chilling
Cook time: 5 mins
1/2 x 250g pkt ginger nut biscuits
395g can sweetened condensed milk
3/4 cup crunchy peanut butter
50g unsalted butter, chopped, room temperature
500g dark chocolate, chopped
sea salt flakes, crushed roasted unsalted peanuts and cocoa, to decorate
1. Grease a 20cm square cake tin. Line with baking paper. Crush biscuits with rolling pin or in a food processor, leaving some texture.
2. Stir condensed milk, peanut butter and butter in a medium saucepan over low heat until smooth and just starting to bubble. Remove from heat, stir in biscuit crumbs, pour into tin and smooth top. Refrigerate 3 hours, or until firm.
3. Scoop out generous teaspoons of mixture and roll into balls.
4. Melt chocolate in heatproof bowl over pan of simmering water (or in microwave in short bursts). Dip balls into chocolate to coat. Sprinkle sea salt on one-third of truffles; roll one-third in peanuts; leave remaining plain. Chill on tray for 1 hour. Dust plain truffles with cocoa. Store refrigerated.
Source: Coles magazine