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How to make Peanut crunch truffles

Yield = 30
Prep time: 2:05
Cook time: 0:08
Total time: 2:13

Ingredients

  • 220g NESTLÉ Plaistowe Milk Chocolate Block, chopped
  • 1/2 cup thickened cream
  • 2 tablespoons crunchy peanut butter
  • 1 cup pretzels, crushed (see Notes)
  • 180g NESTLÉ Plaistowe Dark Chocolate Block, chopped
  • Extra 100g NESTLÉ Plaistowe Milk Chocolate Block, chopped
  • Sea salt, to decorate

Method

  • Step 1 Place chocolate, cream and peanut butter in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until melted and smooth. Refrigerate for 10 minutes. Stir in pretzels. Refrigerate for 30 minutes or until firm.
  • Step 2 Roll 2 level teaspoons of chocolate mixture into a ball. Place on a tray lined with baking paper. Repeat with remaining mixture to make 30 balls. Freeze for 30 minutes or until firm.
  • Step 3 Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Return to tray. Refrigerate for 10 minutes.
  • Step 4 Place extra milk chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Spoon into a snap-lock bag. Snip 1 corner off bag. Pipe onto truffles. Sprinkle with sea salt. Refrigerate for 15 minutes or until firm. Serve.