Grown-up truffles
makes
18
Grown-up truffles
Serve them with an after-dinner cocktail or eat them all yourself. Maybe in bed. This is an edited extract from Peanut Butter by Tim Lannan and James Annabel, published by Hardie Grant Books, $22.99, and is available where all good books are sold. Photography by Kate Berry.
Ingredients (9)
- 1/2 teaspoon coconut oil
- 150g (5 1/2 oz/1 cup) dark, milk and/or white chocolate melts (buttons), plus extra to decorate
- 1/4 teaspoon sea salt
- Peanut butter or unsweetened (Dutch) cocoa powder (optional), to decorate
Filling
- 185g (6 1/2 oz/ 3/4 cup) peanut butter
- 125ml (4 fl oz/ 1/2 cup) rice malt syrup or syrup of your choice
- 1/8 teaspoon sea salt
- 35g (1 1/4 oz/ 1/4 cup) coconut flour
- 40g (1 1/2 oz/ 1 1/3 cups) puffed rice cereal
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.To make the filling, line a baking tray with baking paper. Using a food processor or electric mixer, beat the peanut butter, syrup and salt. Add the coconut flour slowly, stopping when the mixture is no longer wet but not very dry. Fold through the puffed rice cereal.
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2.Roll tablespoons of the mixture into balls and sit them on the prepared tin. Freeze for 5 minutes to chill slightly.
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3.Melt the coconut oil and chocolate together in a bowl placed over a saucepan of boiling water on the stovetop (the water must not touch the bowl) or in short bursts in the microwave. Stir in the salt.
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4.Using a fork, dip the peanut butter balls one at a time in the chocolate and use a spoon to ensure they are covered. Return them to the baking tray. Decorate, then freeze or refrigerate until the chocolate coating is set. Store with baking paper between layers in an airtight container in the refrigerator for 1–2 weeks.
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