Salted caramel and peanut truffles

  • Petit four
  • makes 90
  • 1 hour 30 minutes
Not yet rated

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





  • 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



To make the truffles, place the caster sugar and glucose in a thick-bottomed pan
  • 400g of caster sugar
  • 400g of glucose
Place on a medium-high heat and stir until dissolved, then raise the temperature and cook until a deep golden brown colour
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
Remove from the heat, allow to cool for 2-3 minutes, then stir in the peanut butter. Add the salt and mix well
Pour into a lined tray or plastic container, cover and place in the fridge until set - overnight will give best results
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
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
Shake the truffles in the cocoa powder until covered and carefully transfer onto another tray. Repeat until all of the truffles are coated
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

David Everitt Matthias does not do anything by halves: he opened his restaurant, Le Champignon Sauvage, decades ago and hasn’t missed a service since, he writes his own cookbooks and forages himself for many of the ingredients that appear in his dishes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.