Peanut Truffles

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These truffles have a shelf life of 35-40 days.

Ingredients:

  • Tempered milk chocolate for coating
  • 176g Callebaut's 33,6% milk chocolate
  • 50g Callebaut's 70,5% dark chocolate
  • 59g 2,8% milk
  • 50g peanut paste/butter(no sugar and milk solids added)
  • 30g cocoa butter
  • 10g sorbitol
  • 27g glucose syrup

Instructions:

  1. Heat together peanut paste with chocolate and cocoa butter to 45C.
  2. Simultaneously heat the milk with the sugars to 50C.
  3. Use an immersion blender to emulsify these mixtures together.
  4. Cover the ganache with saran wrap. The saran wrap should be touching the ganache.
  5. Let stabilise for 12 hours at 16-18C.
  6. Roll the ganache into 10g balls. Let sit uncovered for 2 hours or until they form a skin.
  7. Coat the truffles in tempered milk chocolate.

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