Chocolate, bourbon and peanut butter truffles

By James Ramsden •


In the first of his new series, food writer and supper club host James Ramsden lets us in on a naughty after dinner treat that he served to guests at the Secret Larder last week. Chocolate? Bourbon? Peanut butter? Yes please.

 

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It’s been some time since we’ve done a strongly ‘themed’ night at my supper club, the Secret Larder, but last  week I collaborated with my friend Sam. Sam is a fairly obsessive Americophile, talking largely non-stop about chefs I have largely never heard of. A deep south-inspired menu was decided upon.

We cooked crispy chicken skin with hot sauce and spiced buttermilk, cornbread with chipotle butter, spiced chicken wings with roast garlic and blue cheese dressing, a 12-hour shoulder of pork (see next week’s recipe), smoked buttermilk ice cream with bourbon caramel apples, and these rich and crunchy truffles.

Milk powder is not something I’ve ever used, nor wanted to, but, in Sam’s words, “it adds rich milkiness without adding liquid.” Still, I’m pretty sure this recipe would work without it. This makes 30 truffles – I’d say doubling it and freezing some wouldn’t be the worst thing you’ve ever done.

Chocolate, bourbon and peanut butter truffles

Serve with bourbon-spiked coffee

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Makes 30

For the truffles

300ml double cream

4 tbsp smooth peanut butter

200g dark chocolate, broken up

100g milk chocolate, broken up

2 tbsp bourbon

For the crumb

6 digestive biscuits

2 tbsp milk powder

1 tbsp caster sugar

Pinch of salt

25g butter

2 tbsp cream

Method

For the truffles: put the cream and peanut butter in a pan over a low heat and slowly bring to a boil. Take off the heat and add the broken up chocolate pieces. Stir and leave to melt. Add the bourbon and stir until smooth. Cool, then chill in the fridge for at least 4 hours.

For the crumb: Preheat the oven 160C. Whiz the digestives, milk powder, sugar and salt in a blender. Melt the butter with the cream and stir through the digestive blend, then spread on a baking sheet. Bake in the oven for 15-20 minutes until dried out. Leave to cool, then blend to a sandy texture. Set aside.

To finish: Take 2 teaspoons and form the chocolate into vague round shapes, then roll in your palms until fully round. Now roll in the digestive biscuit crumb. Cover and refrigerate until ready to eat.

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Inspired? For more delicious after dinner treats try the truffle recipes in Great British Chefs collection.

Comments


James Ramsden

James Ramsden is a 27-year-old food writer and broadcaster. He has written about food and cookery for the Guardian, the Times, the FT, delicious., Sainsbury's Magazine, London Evening Standard and many others, and presents the Lad that Lunches on BBC Radio 1. His supper club, the Secret Larder, is one of the most popular in London and was described by one journalist as "harder to get into than the Ivy."

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