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Chocolate peanut butter truffles
Makes approx. 23 Desserts and puddings
Ingredients
- 175g soft ready-to-eat pitted prunes
- 200ml double cream
- 150g dark chocolate (70-75% cocoa solids), finely chopped
- 100g smooth peanut butter
- 11/2tsp sea salt flakes
To decorate
- 30g cocoa powder, sifted
- 30g icing sugar, sifted
Method
Chop the prunes as small as possible, then put half of them with half the cream into a mini processor and whizz to a fine purée. Repeat with the remaining prunes and cream.
Put the chocolate in a bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. After 5 minutes, remove the bowl and leave for a few minutes, then stir until completely melted together.
Add the peanut butter, followed by the prune purée and salt and stir to a smooth paste. When completely cold, put in the fridge for about 1 hour. Line a tray with foil.
Weigh out 25g pieces of the mixture and sit them on the prepared tray, then form into rough balls. Put back in the fridge to set until it’s possible to roll the mixture into more precise balls with your hands.
Mix together the cocoa and icing sugar and sift on to a tray, then toss the truffle balls in the mix to coat them.
They can be stored for a few days in the fridge. Take them out of the fridge 10 minutes before eating.
This recipe featured in the Christmas 2022 issue of Food and Travel. To subscribe, click here.
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