Peanut Crunch Truffles
Peanut Crunch Truffles
Ingredients
- 220g milk chocolate block, chopped
- 1/2 cup thickened cream
- 2 tbsp crunchy peanut butter
- 1 cup pretzels, crushed (see Notes)
- 180g dark chocolate block, chopped
- Extra 100g milk chocolate block, chopped
- Sea salt, to decorate
Instructions
- 1
Place milk chocolate, cream and peanut butter in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until melted and smooth. Refrigerate for 10 minutes. Stir in pretzels. Refrigerate for 30 minutes or until firm.
40 min - 2
Roll 2 level teaspoons of chocolate mixture into a ball. Place on a tray lined with baking paper. Repeat with remaining mixture to make 30 balls. Freeze for 30 minutes or until firm.
30 min - 3
Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Return to tray. Refrigerate for 10 minutes.
11 min - 4
Place extra milk chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Spoon into a snap-lock bag. Snip 1 corner off bag. Pipe onto truffles. Sprinkle with sea salt. Refrigerate for 15 minutes or until firm. Serve.
15 min