Peanut butter truffles

 

I'm going home to Sweden today for one week, so looking forward to just relaxing and meeting family and friends! I wanted to bring a small treat home with me, and decided to make salted caramel chili chocolate truffles. That does sound awesome, doesn't it? As you may have noticed though, this post is not called salted caramel chili chocolate truffles...

The reason is that I couldn't get the caramel to work. Seriously annoying, it shouldn't be that difficult! The first batch I had too much water in as I decided to freestyle and not read any recipes before. Second batch I burned and then spent 20 min cursing as I tried to get the caramel mess out of the pot. Third batch, well, the less that is said about the third batch the better. Then I was out of sugar, and patience. Clearly this was not the day to make caramel!

So what to do instead? I was after that combination of salt and sweet and chocolate, so what could I do instead? Peanut butter truffles of course! I tweaked this recipe from Joy of baking, and it was so easy to do, no pesky caramel to make, and are crunchy, salty and sweet. Quite like one of my favourite sweets from the US, Reese's peanut butter cups.

Have a great weekend wherever you are, I'm going on vacaaaaaaation :)

Peanut butter truffles (makes approx 30 truffles)
300 g of crunchy peanut butter
30 g of butter
approx 1-2 dl icing sugar
approx 1-2 tsp salt
200 g dark chocolate (60-70%), chopped

Add peanut butter and butter to a bowl, and microwave for 1 min to soften. This could be done in a pot on the stove as well

Combine well, then add enough sugar to make a loose dough that can be easily rolled

Add salt to taste. Obviously adding the sugar in the step above will make it sweeter, and if you're a salt aficionado like me, you need to balance it with adding more salt

Roll the dough into balls and leave on tray in the freezer for 1h or overnight

Melt the chocolate

Dip the peanut butter balls in the chocolate and place on a baking sheet

Leave in the fridge for 1 h

Store in an airtight container in the fridge for up to 2 weeks or freeze