These truffles would make a great home-made Christmas present. Just pop them into cellophane bags and tie up with some ribbon.
Or you can serve them as a post-Christmas dinner treat.
Or you can keep them all for yourself and devour in one sitting (not recommended).
The possibilities are endless...
They require zero cooking time, just a short rest in the freezer. Pay special attention not to use salted peanut butter though, no one wants to bite into a salty truffle.
Ingredients
(makes 20)
- 4 tbsp smooth, unsalted peanut butter
- 1 tbsp cocoa powder
- 8 tbsp ground almonds
- 1 tbsp brown sugar
- 1 cup dessicated coconut
Mix the peanut butter, cocoa powder, ground almonds, sugar and melted dark chocolate in a large mixing bowl until all the ingredients are well combined. Leave to rest in the fridge for about 10 minutes.
Place the dessicated coconut on a large plate (for rolling your truffles in). Spoon out little rounds of the truffle mix, drop into the dessicated coconut and roll them around until evenly coated.
Lay them out on a lined baking sheet. When they're all coated and laid out, place in the freezer for about 10-15 mins until they harden.
Mix the peanut butter, cocoa powder, ground almonds, sugar and melted dark chocolate in a large mixing bowl until all the ingredients are well combined. Leave to rest in the fridge for about 10 minutes.
Place the dessicated coconut on a large plate (for rolling your truffles in). Spoon out little rounds of the truffle mix, drop into the dessicated coconut and roll them around until evenly coated.
Lay them out on a lined baking sheet. When they're all coated and laid out, place in the freezer for about 10-15 mins until they harden.
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