Peanut butter Chocolate truffles

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Recipe's preparation

peanut butter mixture

weigh raw sugar in  "Closed lid" and mill for 10 seconds on speed 10.

weigh in rice bubbles and mix on reverse for 3 seconds speed 1

set aside

add butter and peanut butter and heat on 50 degrees for 3 mins on speed 1 until melted.

add rice bubbles and sugar back to "Closed lid" and mix on reverse on speed 2 for 10 seconds or until combined. use spatuar to help combine without chopping the rice bubbles too fine.

 

Method

 

1.     Melt the chocolate in the TM bowl for 3 min/50C/speed 2. There will be bits of chocolates not melted so continue mixing without heat for 2 minutes until all the chocolate is melted. then reheat for 2 mins  on  50 degrees speed 3

 

2.     It is now ready to pour into the silicone moulds Fill the moulds completely, tap the mould a few times to remove air bubbles, then empty the contents back into the bowl.

 

3.     Most of the chocolate will fall back in the bowl but there will be enough to coat the inside of the mould.

 

     5.     Set the chocolate in the fridge for 10 minutes

 

6.     Fill the mould with the peanut butter filling and pour the rest of the chocolate on top (see picture).

 

7.     Scrape or smooth the excess along the top and set again in the fridge

 

8.     When the chocolate is well set, unmould.