My time hosting the Cooks Club Challenge over on the Taste forums has come to an end. The other recipe that I chose for my round was Chocolate Truffles (with the first two recipes being M&M Chocolate Chip Cookies & Mediterranean Lamb Pizza), I have already blogged about the two recipes I use regularly for chocolate truffles, so this time around I decided to make a new flavour rather than stick to the ones I am known for. We had a bag of peanuts lying around so I was inspired to make some peanut butter truffles. I decided to go with the Cream Cheese Truffle recipe I know and love, but I used half peanut butter and half cream cheese. I just finished making them now, but I snuck one (ok, maybe two or three) while I was rolling them in the crushed peanuts and I really had to remind myself that it is midnight and I won’t be able to sleep if I am on a chocolate high. So I left some for tomorrow – heres hoping mum & Geoff don’t eat them all for breakfast!
I’m sending this over to Happy Cook at My Kitchen Adventures for her Home Made Christmas Gifts event. Hopefully some of these will end up in the Christmas hampers we are making for the extended family!
Peanut Butter Truffles Makes 50
Beat together 100g crunchy peanut butter & 125g softened light cream cheese until smooth and gradually add 2C sifted icing sugar until blended. Melt 500g milk chocolate with 2-3tsp vanilla essence and stir into cheese mixture until no streaks remain. Refrigerate for approximately 1 hour or until firm and then roll into balls and cover in crushed peanuts. These are best kept in the refrigerator as much as possible, but will keep at room temperature for a few days.