Peanut Butter Truffles

Serving Size





  • 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


  • 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.

Recipe by Christine Capendale
Photography by Simon Luckhoff

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