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Salted caramel and peanut truffles
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This innovative truffle recipe from David Everitt-Matthias, made with crunchy peanut butter, salted caramel and rich milk chocolate prove that these ingredients are indeed a match made in heaven. You can scale down this recipe if you don't want to make so many.
First published in 2015
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Ingredients
Metric
Imperial
Truffles
- 100g of peanut butter, crunchy
- 400g of caster sugar
- 400g of glucose
- 500g of double cream
- 300g of butter, diced and chilled
- 14g of salt
Coating
- 400g of peanuts, roasted, skinned and chopped
- 475g of milk chocolate, melted
- 100g of cocoa powder, 100%
SAVE RECIPE
Method
1
To make the truffles, place the caster sugar and glucose in a thick-bottomed pan
- 400g of caster sugar
- 400g of glucose
2
Place on a medium-high heat and stir until dissolved, then raise the temperature and cook until a deep golden brown colour
3
Add the cream and butter, taking care as it will splatter. Cook to 115°C, stirring continuously
- 500g of double cream
- 300g of butter, diced and chilled
4
Remove from the heat, allow to cool for 2-3 minutes, then stir in the peanut butter. Add the salt and mix well
- 100g of peanut butter, crunchy
- 14g of salt
5
Pour into a lined tray or plastic container, cover and place in the fridge until set - overnight will give best results
6
Once set, roll into 15g balls then roll in the chopped peanuts. Place back in the fridge to set and prepare the melted chocolate
- 400g of peanuts, roasted, skinned and chopped
7
Once the truffles have set again, roll in the melted chocolate. Remove a little of the excess with your hands and drop them into the cocoa powder, one by one
- 475g of milk chocolate, melted
- 100g of cocoa powder, 100%
8
Shake the truffles in the cocoa powder until covered and carefully transfer onto another tray. Repeat until all of the truffles are coated
9
Keep in a sealed box in the fridge until needed. 15 minutes before serving, remove from the fridge so the truffles can come up to room temperature
First published in 2015
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