Konnichiwa Peanut Butterer

Chocolate Peanut Butter Ganache Truffles

Serves: 20


  • 200g good quality dark chocolate
  • ½ cup low-fat coconut milk, room temperature
  • ½ cup Pic's Smooth Peanut Butter

Ingredients for the coating

  • ¼ cup chocolate sprinkles
  • ¼ cup roasted peanuts, crushed
  • ¼ cup raspberry powder
  • 20 mini chocolate cases (optional)


1. Break the dark chocolate into squares and put into a glass bowl.

2. Place over a bain-marie and melt the chocolate.

3. Once melted, remove the chocolate from the heat and pour in the coconut milk and peanut butter. Stir well until you have a smooth and glossy ganache.

4. Put the ganache into the fridge to firm up for a couple of hours, until it’s almost solid.

5. Once the mixture has firmed up, prep the coatings by placing each one into a small ramekin.

6. Using a hot spoon, scoop out 1 heaped tbsp. (approx. 20g) of the ganache. Working quickly, use your hands to roll the mixture into a ball, then roll in one of the toppings.

7. Place the coated truffle into a mini chocolate case. Set to one side and repeat this step with the rest of the ganache.

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