Peanut butter truffles
Makes 24
Easy
Total time:
+ chilling
Ditch the classic plated pudding and opt for some truffles with cheesecake vibes. These make great dessert canapés if you’re serving lots of guests and can be pulled from the fridge whenever they’re needed
Skip to ingredients
- 100g (about 7 biscuits) digestive biscuits
- 200g smooth peanut butter (not the natural variety)
- 180g soft cheese
- 60g icing sugar
- 2 tbsp cocoa powder
Nutrition: per serving
- kcal106
- fat7.3g
- saturates2.7g
- carbs6.5g
- sugars3.9g
- fibre0.9g
- protein3.1g
- salt0.2g
Method
step 1
Blitz the biscuits in a food processor to a very fine crumb, or by putting the biscuits in a food bag and gently crushing with a rolling pin.
step 2
Put the peanut butter, cheese, sugar and cocoa powder in the bowl of a stand mixer. Add half of the crushed biscuits. Using a paddle attachment, beat together until smooth. Transfer the bowl to the fridge and leave for 3 hours or overnight.
step 3
When ready, roll heaped teaspoons of the mixture into balls – you should get 24 balls. Transfer to a baking tray lined with baking paper. Spread the remaining crumbs on a plate and roll each truffle into the crumbs until completely coated. Transfer to the fridge for 30 minutes or until ready to serve. Will keep chilled for 3-4 days.
