Ingredients
60 g butter, at room temperature125 g softened peanut butter, plus extra for sprinkling
125 g icing sugar
180 g dark chocolate (50-70% cocoa) or semisweet chocolate, broken into pieces
How to:
In a large bowl, add the butter and peanut butter. Mix briefly with an electric mixer on low speed until smooth and creamy.
Add the sugar and mix until a soft dough forms.
Shape into small round bites and place on a baking sheet.
Place the truffles in the freezer for 10 minutes.
Place the chocolate in a microwave-safe bowl. Microwave, stirring every 20 seconds, until melted and smooth.
Dip each peanut butter ball into the chocolate, one at a time, and use a fork to gently lift them out. Gently shake off any excess chocolate and place them on a plate. Refrigerate (or freeze) for 10 minutes to firm up.
Add a few tablespoons of peanut butter to a small bowl and microwave for about 20 seconds, until melted and smooth.
Sprinkle the peanut butter over the truffles.
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