Large Truffles with Peanut Butter and Caramel
Baking and Desserts • European
Description
Large truffles with peanut butter and caramel
Ingredients
- Liquid dark chocolate 10 oz
- Cocoa Powder 0 oz
- Peanut Butter 0 oz
- Cream (40%) 5 fl oz
- Unsalted peanuts, shelled 5 oz
- Caramel Syrup 0 oz
Step-by-Step Guide
Step 1
Prepare the ganache for 9 truffles. The mixture is prepared the day before the main cooking. Melt 180 g of milk chocolate in a water bath and add the melted cocoa butter. Next, bring the cream to a boil in a saucepan and slowly pour it into the chocolate in two to three additions, whisking thoroughly each time. Add the peanut butter and caramel paste to the chocolate mixture and blend with an immersion blender until an elastic glossy texture forms. Transfer to a container, cover with plastic wrap, and refrigerate overnight to set.
Step 2
Forming the truffles. Weigh the finished ganache into 35 g portions. Shape into balls and refrigerate.
Step 3
Meanwhile, roast the peanuts in the oven at 300°F for 10–15 minutes. Chop the cooled peanuts finely. Melt the milk chocolate. Dip the chocolate ball into the melted chocolate, then roll it in the crushed nuts.
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