Peanut Butter Chocolate Truffles
Rich and creamy peanut butter chocolate truffles coated in smooth milk chocolate and drizzled with hazelnut spread for an irresistible sweet treat.
Recipe supplied by Bega.
Ingredients
Method
- Crush biscuits in a food processor to a fine crumb. Add the peanut butter, cream cheese and water and process until combined.
- Roll into small balls (1–2 teaspoons) and refrigerate until firm.
- Melt the milk chocolate in a double boiler or the microwave for 1–2 minutes. Stir occasionally until smooth.
- Using a fork, dip the balls into the melted milk chocolate and place onto a lined baking tray. Refrigerate until set.
- To decorate, add Leo Coco Hazelnut Spread to a bowl, melt in the microwave for 5–10 seconds at a time until runny, then drizzle the chocolate truffles and refrigerate to serve.
Top Tips
- If you want to make them flavoured, try Bega Creamy Caramel Flavoured Peanut Spread or Marshmallow Raspberry Flavoured Peanut Spread instead!
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