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Peanut butter truffles
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135g smooth peanut butter
20g unsalted butter
70g icing sugar
large pinch sea salt flakes
200g milk chocolate
30g honey roasted peanuts, chopped into small pieces
1. Put the peanut butter and butter in a microwaveable bowl and heat for 30-second intervals, until the peanut butter is soft and the butter melted. Sift in the icing sugar and stir in the salt until combined. Roll teaspoons of the mixture into balls and place on a parchment-lined baking sheet, chill for 15 minutes.
2. Melt ½ the chocolate in the microwave or in a bowl set over a pan of simmering water; set aside to cool slightly. Using a fork to help you, cover the peanut butter balls in chocolate, allowing any excess to fall away. Place on parchment, then chill for 15 minutes.
3. Melt the remaining 100g chocolate, then re-cover each truffle, placing onto a fresh piece of parchment paper. Scatter with the chopped peanuts and allow to set before serving.
Recipe from September 2014 issue of Waitrose Kitchen magazine, by Katie Marshall.
Typical values per serving: