Sunday, 25 May 2014

Peanut butter chocolate truffles


These delicious truffles could not be simpler to make but they do require a bit of planning as the ganache needs time to chill properly in the fridge.  I was inspired to make these after Mr CC and I were served them with our tea/coffee at the end of very nice dinner to celebrate Mr CC’s birthday. 



The ones we were served in the restaurant had been rolled in cocoa powder, which I’m not a fan of in its raw form, so I used digestive crumbs instead.  Curses!  I am typing this post at mid point in the process – my ganache is cooling in the fridge.  Unusually, Mr CC is sitting next to me while I’m typing and has noticed that I’ve chosen not to roll them in cocoa....long story short, half will now be in biscuit crumbs, half in cocoa!




I have noticed a curious thing about digestive biscuits: when I buy them to put in my biscuit tin and wish them to stay whole I will open the packet and find several broken, even though I have carefully laid them in the top of one of my bags of shopping and treated them as though they were made of glass.  When I buy digestive biscuits to turn into a cheesecake base or any other recipe that involves smashing them into crumbs I will casually toss them into any of my bags of shopping – in with the potatoes and milk?  Why not? They will be doing the work for me! – and they will come home with not so much as a crumb chipped away. 



Peanut butter and chocolate is a lovely combination for anyone who enjoys that salty/sweet flavour mix.  I challenge anyone to stop at one truffle!  I tried cutting one in half to try and convey the rich, dense texture but it looked a bit crumbly because I cut it straight from the fridge thinking it would give a cleaner cut.  Moral of this story?  When in doubt, bite it in half:




Ganache making is a wonderful process; I never quite trust that the chocolate will mix in but it’s wonderful how it does!






I used a small melon baller to scoop the ganache into individual truffles.  You can tidy the balls up by rolling them in your hands but don’t waste a lot of time on this because, once they are rolled in cocoa or crumbs they look smooth and round anyway.  I made mine quite small – I like a truffle that you pop into your mouth whole and treat like a shot!  This mixture made me over 60 truffles....hurray!  Don't limit yourself to serving them as chocolates - how about using them as decadent cupcake toppers, or cheesecake decorations....in fact, any chocolate dessert?



Ingredients

300ml double cream
6-8 tablespoons smooth peanut butter – depending how peanutty you want it
200g dark chocolate, broken into squares
100g milk chocolate, broken into squares
8 digestive biscuits
6 tablespoons cocoa powder, you may need more


Method

Place the cream and peanut butter in a saucepan and bring slowly to the boil.

Remove from the heat and add both the dark and milk chocolate.

Leave to stand for a couple of minutes before gently stirring to combine into a thick, glossy ganache.

Pour into a heat proof dish and leave to cool before refrigerating until set (at least 4 hours – I left it overnight).

Blitz the digestive biscuits to crumbs either in the food processor or by placing in a bag and bashing with a rolling pin.

Take a melon baller scoop (or a  teaspoon if you don’t have a melon baller) of ganache and roll into a ball.

Repeat until all the ganache is used up.  If the ganache in the dish or the rolled balls start to get too soft return to the fridge for 10 minutes before resuming.

When all the balls are rolled, roll them individually in the biscuit crumbs or the cocoa powder.

Place in a petit four paper case and refrigerate until you wish to serve.  I got over 60 truffles...which made me very popular with everyone!

Bask in the glory of the wonderful thing you have created.


Eat.

21 comments:

Baking Addict said...

These look amazing!! I really wish I could have a few now as I absolutely love peanut butter and chocolate. I like that you've coated them in digestive crumbs - not tried that before!

Stuart Vettese said...

Oh CC - you really know how to tick my boxes! We do seem to be on the same culinary path this past wee while!!

Jenny Beck said...

I am absolutely going to make these - and I LOVE the idea of using them as cupcake toppers!!! Thank you :-)

Izzy said...

Perfect! Chocolate and peanut butter is one of my favourite combinations.

snowy said...

They look so deliciously moreish CC.
What a great idea to use them as cupcake toppers.

Gloria Baker said...

I love truffles and love how look the ganache!
Awesome!!

Sue said...

I have a pathological fear of making ganache ... every time I've tried, the chocolate has split & I've ended up with a disgusting, greasy, gloopy mess! Seeing these little balls of chocolaty goodness makes me want to give it another try. I mean, how hard can it really be?!?!?!

Charlene F said...

Love the ganache, love the truffles x

Katie said...

Haha I love the fact Mr CC persuaded you to roll half in cocoa. They both look great and I imagine the peanut butter adds a lovely creamy nuttiness. A chocolate praline without all the hassel!

Maggie said...

I haven't come across truffles with peanut butter - a delicious sounding idea and they look lovely too.

Cakelaw said...

These truffles look irresistible. I am with you on the biscuit thing - it is Murphys law, isn't it.

Kezia said...

These look ridiculously good! Chocolate and peanut butter together, in a truffle, coated with digestive biscuit crumbs - how could it get any better?

Kate Glutenfreealchemist said...

I love making truffles! They are deceptively simple yet so decadent and versatile. I love your addition of peanut butter, but I have to say I am with Mr CC....rolled in cocoa is my favourite!

Lucy said...

I love truffles - the digestive coating sounds so good!

Anonymous said...

Hi, I'not really as fearful as Sue, but the ganache has split. Never happened before!
WHAT did I do wrong???
After cooling, some of the fat had become solid and disgusting on top of the ganache.
As we do not have double cream in Germany I used 30% cream. This should be even less fatty.
Please help.
Xxx JJ

The Caked Crusader said...

Hi JJ

SOrry to hear that - I wonder, did you let the ganache cool fully before refrigerating? I sometimes find that if it goes into the fridge too soon that can encourage the fat to separate?

HOpe this helps

Anonymous said...

Dear CC, it started separating right away. Maybe our peanut butter is different in Germany? I will try and mix it up and see what happens. Thanks for your speedy reply!
JJ

The Caked Crusader said...

Hi JJ

The only other thing I can think is that you overheated the cream and took it past the boiling point? But I'm guessing - other than that I don't know what to suggest

Happy baking

Anonymous said...

Thanks. I'll try again! JJ

Choclette said...

Oh now, this is too much - I'm not sure I can even finish typing before I dash off down to the kitchen to see if I have enough peanut butter in!

Cupcake Crazy Gem said...

hmmm love that shot of the half bitten one! They look seriously decadent and delish :)