Peanut butter and oatbran chocolate truffles
rossellapruneti
Peanut butter and oatbran chocolate truffles
5
Peanut butter and oatbran chocolate truffles
About this recipe: I wanted to make healthier truffles that looked similar to Baci®. 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.
Ingredients
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
Method
Prep:20min ›
Cook:5min ›
Extra time:40min freezing ›
Ready in:1hr5min
- Grind the chopped hazelnuts in a food processor until very fine.
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.
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.
Freeze truffles for at least 30 minutes.- 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.
Dip each truffle in the melted chocolate and place back on the parchment lined tray.- Freeze again until set. Remove from freezer 5 minutes before serving.
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