Large truffles with peanut butter and caramel
2 servings
60 minutes
Large truffles with peanut butter and caramel are a refined combination of milk chocolate, creamy caramel, and rich peanut flavor. This dessert, inspired by European cuisine, impresses with its texture: a delicate, elastic ganache encased in a crispy shell of milk chocolate and crushed nuts. The truffles create a delightful balance between the sweetness of caramel, the depth of chocolate, and the richness of nuts. The origins of such desserts trace back to the traditions of the French pastry school, where chocolate candies became true works of art. These truffles are perfect as an elegant treat with coffee or a glass of wine, creating a sense of celebration and luxury in every bite.
1
Preparation of ganache for 9 truffles. The mass is prepared the day before the main cooking. Melt 180 g of milk chocolate in a water bath and add melted cocoa butter. Then bring the cream to a boil in a saucepan and slowly pour it into the chocolate in two to three additions, stirring thoroughly with a whisk each time. Add peanut and caramel paste to the chocolate mass and blend with a hand blender until an elastic glossy texture forms. Transfer to a container, cover with film, and refrigerate overnight to set.
- Milk chocolate: 280 g
- Cocoa butter: 20 g
- Heavy cream (38%): 80 ml
- Peanut butter: 30 g
- Caramel paste (spread): 20 g
2
Truffle decoration. Weigh the finished ganache at 35 g. Shape into balls, place in the refrigerator.
- Milk chocolate: 280 g
3
During this time, roast the peanuts in the oven at 150 degrees for 10-15 minutes. Chop the cooled peanuts finely. Melt the milk chocolate. Dip the chocolate ball in the melted chocolate, then roll it in crushed nuts.
- Shelled unsalted peanuts: 100 g
- Milk chocolate: 280 g
