Peanut Butter, Date Chocolate Truffles
User Reviews
5
9 reviews
Excellent
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Servings
18
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Cuisine
European, Australian
Peanut Butter, Date Chocolate Truffles
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These are easy to make and will disappear in a minute. They aren't the no sugar no anything type of truffle but I promise you will love them anyway. Use very good quality chocolate. There is some very basic tempering here. Don't worry. Just heat the chocolate gently and add the second lot of chocolate into the bowl so it melts to a shiny thick bowl full of velvet and then get dipping. The measurements are in cups. it shouldn't matter what country you are in, just use the cup sizes where you are. This recipe uses Australian cup measurements
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Ingredients
- 1 cup peanut butter crunchy
- 1 cup nuts I used whole toasted unsalted almonds and hazelnuts
- 1 cup icing sugar powdered
- 1 cup date chopped, fresh
- 1 tablespoon butter soft
- 2 cups dark chocolate chips ( 70 % Lindt or Plaistowe, Callebaut or your favourite made with cocoa butter)
- 1/ 2 cup milk or dark chocolate, semi sweet is chocolate with 40-63% cocoa mass
- 1/2 cup milk chocolate dark chocolate, extra
Instructions
- Put the nuts into a food processor and blitz to break them up a little. Add the peanut butter, sugar, dates and butter into the bowl and blend till pureed but crunchy bits remain ( Alternatively chop everything and mix together in a bowl)
- Roll into small even sized balls and line up on a baking sheet lined with paper. Chill.
- Meantime put the dark chocolate and half a cup of milk or semi sweet chocolate into the microwave and melt on medium for 1 minute or till just melted. Put in the microwave and take out at 1 minute and stir. If it needs a little more only blitz at 10 second intervals till just melted. Stir till smooth. ( Use a double boiler here if you like but make sure the chocolate doesn't get too hot continue stirring to break down any lumps till JUST melted
- Add the extra cup of milk ( or dark chocolate if you like and stir till it all dissolves. This will temper the chocolate so it sets.
- Dip each ball into the bowl of chocolate turning with a fork tapping off any excess. Put each one onto the tray and let them dry at room temperature or set in the fridge if you are in a hurry.
- Decorate with sprinkles or leave to dry and shave extra chocolate or cocoa over them.
Notes
- If you want notes on tempering there are a few sources.Follow the link above or try here.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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