These delicious truffles could not be simpler to make but they do require a bit of planning as the ganache needs time to chill properly in the fridge. I was inspired to make these after Mr CC and I were served them with our tea/coffee at the end of very nice dinner to celebrate Mr CC’s birthday.
Peanut butter and chocolate is a lovely combination for anyone who enjoys that salty/sweet flavour mix. I challenge anyone to stop at one truffle! I tried cutting one in half to try and convey the rich, dense texture but it looked a bit crumbly because I cut it straight from the fridge thinking it would give a cleaner cut. Moral of this story? When in doubt, bite it in half:
Ganache making is a wonderful process; I never quite trust that the chocolate will mix in but it’s wonderful how it does!
I used a small melon baller to scoop the ganache into individual truffles. You can tidy the balls up by rolling them in your hands but don’t waste a lot of time on this because, once they are rolled in cocoa or crumbs they look smooth and round anyway. I made mine quite small – I like a truffle that you pop into your mouth whole and treat like a shot! This mixture made me over 60 truffles....hurray! Don't limit yourself to serving them as chocolates - how about using them as decadent cupcake toppers, or cheesecake decorations....in fact, any chocolate dessert?
6-8 tablespoons smooth peanut butter – depending how peanutty you want it
200g dark chocolate, broken into squares
100g milk chocolate, broken into squares
8 digestive biscuits
6 tablespoons cocoa powder, you may need more