Serving Size

1

Servings

24

Ingredients

• 200 g Peel’s Peanut Butter
• 100 g butter
• 150 g sifted icing sugar
• 200 g dark chocolate (55% or 60%)
• Edible gold leaf for garnishing
• Cacao for dusting

Instructions

• Heat together the peanut butter, butter and icing sugar on low heat and mix well. Do not overheat.
• Place in the fridge to cool and firm up.
• Shape into balls (each weighing about 25 g) and place back into the fridge. The balls/truffles should hold shape before dipping into the chocolate
• Melt the chocolate.
• Dip the peanut butter balls one at a time into the melted chocolate, allowing excess to drip off. Place on baking paper and allow to set completely.
• Garnish with the gold leaf and/or dust with cacao.
  

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Recipe by Christine Capendale
            
Photography by Simon Luckhoff