Not only are these Thai Peanut Butter Truffles are treat, they have a little spicy trick as well!
NOTE: To melt your chocolate, place in a microwave-safe bowl and cook in the microwave for 10-second blasts, i.e. cook for 10 seconds and then stir the chocolate around even if it’s not melted. This helps to distribute the heat and to create a smooth melted chocolate.
Put the 120g cooking chocolate, peanut butter, Thai seasoning (start with 2 teaspoons because you can add more later), cayenne pepper and lime zest into a bowl and set aside.
Put the coconut cream in a microwave-safe cup or bowl and microwave until hot but not boiling. Pour the coconut cream over the chocolate mixture and stir until the chocolate is melted and a smooth paste is formed. This is when you taste the mixture to see if you want to add anymore Thai seasoning or even cayenne pepper to make them really spicy! Once you are happy with the flavour, set aside in the fridge uncovered for 20-30 minutes until the mixture is easier to work with, (you may require longer).
Once the truffle mixture is cool enough to work with, wet your hands slightly and roll teaspoon sized balls of the mixture. Place on a plate that will fit into your freezer. Once all the mixture has been rolled, place in the freezer for 20 minutes until the balls are firm on the outside and cold.
Make sure your chocolate is melted and ready. Get one of your truffles and dip until they are half covered and return to the plate. Once all the balls are coated, place in the fridge to set. Once the truffles are set, dip the top into the crushed salted peanuts for decoration. Keep in the fridge until you are ready to serve.
Ingredients
Directions
NOTE: To melt your chocolate, place in a microwave-safe bowl and cook in the microwave for 10-second blasts, i.e. cook for 10 seconds and then stir the chocolate around even if it’s not melted. This helps to distribute the heat and to create a smooth melted chocolate.
Put the 120g cooking chocolate, peanut butter, Thai seasoning (start with 2 teaspoons because you can add more later), cayenne pepper and lime zest into a bowl and set aside.
Put the coconut cream in a microwave-safe cup or bowl and microwave until hot but not boiling. Pour the coconut cream over the chocolate mixture and stir until the chocolate is melted and a smooth paste is formed. This is when you taste the mixture to see if you want to add anymore Thai seasoning or even cayenne pepper to make them really spicy! Once you are happy with the flavour, set aside in the fridge uncovered for 20-30 minutes until the mixture is easier to work with, (you may require longer).
Once the truffle mixture is cool enough to work with, wet your hands slightly and roll teaspoon sized balls of the mixture. Place on a plate that will fit into your freezer. Once all the mixture has been rolled, place in the freezer for 20 minutes until the balls are firm on the outside and cold.
Make sure your chocolate is melted and ready. Get one of your truffles and dip until they are half covered and return to the plate. Once all the balls are coated, place in the fridge to set. Once the truffles are set, dip the top into the crushed salted peanuts for decoration. Keep in the fridge until you are ready to serve.
