Peanut Butter Pretzel Truffles
Chocolate, peanuts and pretzels marry for that sweet and salty hit.
- 200g dark chocolate (around 65-70% cocoa solids)
- 100g smooth peanut butter
- 200ml double cream
- 20g light brown sugar
- Pinch flaked sea salt
- 100g pretzels finely crushed
To make the truffles finely chop the chocolate and place in a medium heatproof bowl along with the peanut butter. Place the cream, light brown sugar and sea salt into a medium saucepan and set over medium heat and bring to the boil.
Pour the cream over the chocolate and peanut butter and allow to sit for a few minutes before gently stirring together to form a silky smooth ganache, if the ganache splits then use a hand blender to bring it back to a shiny silky mixture. Cover with clingfilm and refrigerate until it is thickened and firm enough to roll. To finish the truffles use a teaspoon to scoop out balls of ganache and then roll in your hands to make nice and round. Roll in the chopped pretzels and allow to sit for an hour or two before serving.
Once rolled in the pretzels it is best if they aren't kept for too long as the pretzels will lose their crunch. If you're making ahead, roll in pretzels just before serving.
Recipe courtesy of Edd Kimber.