So I realise this may possibly be the worst time to post a chocolate recipe, but before you run away I will say again: chocolate...and peanut butter!!
But seriously, while everyone may be trying to be more healthy in the new year (I for one know I could do with shifting a few pounds) it's all about the 80:20 - and this is firmly in the '20'. And these things are so rich, you can only have one at a time. Ok...maybe two or three, if you're like me.
This recipe is from Lorraine Pascale's Home Cooking Made Easy which I would highly recommend both for savoury and sweet dishes!
For these balls of chocolate peanut buttery goodness, you will need:
400g milk chocolate (half is for the coating, so you could mix it up and use white chocolate for that - you may potentially need more than 200g for the coating, as I ran out for my last few truffles!)
5-6 tablespoons of crunchy peanut butter
120ml double cream
Knob of butter
Add the cream to a pan and heat over the stove until nearly boiling. Take off the heat and add the butter and half the chocolate - don't stir yet! Leave for about 6-8 mins then gently mix the chocolate in, to give a shiny and smooth mixture.
Put your mixture in the fridge for a few hours or overnight.
Once you've got your hardened mixture, take a tablespoon or melon-baller or similar, and scoop out a chunk. With your hands roll into a ball - prepare to get sticky!
Melt the remaining chocolate in the microwave or in a bowl over a pan with boiling water, and dip your truffles into the melted chocolate. Lay the truffles on some grease-proof paper to cool, and place into the fridge to harden.
DONE. Super easy and so delicious (but seriously, very rich.)
Apologies for the lack of photos - haven't quite got the hang of photographing while cooking!