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150g salted pret­zels 3/4 cup (110g) roasted un­salted peanuts, finely chopped 1/4 cup (85g) dulce de leche 1/ 2 cup (130g) smooth peanut but­ter 150g dark (70%) choco­late 2 tsp sun­flower oil

Place pret­zels in a food pro­ces­sor and pulse un­til finely chopped. Re­serve 65g pret­zel crumb on a tray to coat. Trans­fer re­main­ing 85g crumb to a large bowl and add peanuts, dulce de leche and peanut but­ter, stir­ring un­til a dough forms. Roll 2 tsp truf­fle dough into a ball and place on a tray lined with bak­ing pa­per. Re­peat with re­main­ing dough to make 26 balls and chill for 1 hour to firm.

Mean­while, place choco­late and oil in a heat­proof bowl set over a saucepan of sim­mer­ing wa­ter (do not let the bowl touch the wa­ter), stir­ring oc­ca­sion­ally, un­til the choco­late is melted. Dip truf­fle balls, 1 at a time, into choco­late mix­ture, then roll through re­served pret­zel crumb un­til well coated. Chill for 1 hour or un­til set.

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