Peanut butter and oatbran chocolate truffles

    1 hour 5 min

    I wanted to make healthier truffles that looked similar to BaciĀ®. These chocolates are a symbol of love in Italy and have the infamous whole hazelnut inside. I made a peanut butter and oatbran version but with no added sugar. Perfect to make at home for a special Valentine's day present.

    2 people made this

    Serves: 8 

    • For the truffles
    • 75g chopped hazelnuts, plus 1 whole hazelnut for each truffle
    • 100g no added salt peanut butter
    • 20g oatbran
    • To decorate
    • 1 (100g) bar no added sugar dark chocolate, broken up

    Prep:20min  ›  Cook:5min  ›  Extra time:40min freezing  ›  Ready in:1hr5min 

    1. Grind the chopped hazelnuts in a food processor until very fine.
    2. In a bowl, mix peanut butter, ground hazelnuts and oat bran. If the peanut butter is not soft enough, work it in with a fork.
    3. Line a tray with parchment paper. Use the palm of your hands to roll a teaspoon of truffle mixture into a round ball, about the size of a small walnut. Place a whole hazelnut on top of each truffle and secure in place by pressing it down into the truffle.
    4. Freeze truffles for at least 30 minutes.
    5. Place the chocolate into a glass or metal bowl and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth.
    6. Dip each truffle in the melted chocolate and place back on the parchment lined tray.
    7. Freeze again until set. Remove from freezer 5 minutes before serving.

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