Recipe: Maple peanut butter truffles

These truffles are among my all time favorites - they have an amazing flavour and the centres just ooze when you eat them.  I love peanut butter cups, and this takes it to the next level.  This recipe deals with the filling - I use the truffle ganache from the previous post to encase the soft filling, then coat them with a hard chocolate coating.

You will need:

100g / 3.5oz            smooth peanut butter

100g / 3.5oz            #3 maple syrup

as needed                truffle ganache

as needed                chocolate for coating

as needed                chopped toasted peanuts

Method:

 - prepare the truffle ganache

 - whisk the syrup into the peanut butter in a dish

 - put the dish in the freezer to harden up

 - when the maple peanut butter is hard enough, shape chickpea sized balls and keep in the freezer

 - take a small amount of the ganache and make a little "pancake" in your hand

 - drop the maple peanut butter ball onto the ganache and wrap it around to completely encase

 - put the truffle in the freezer to firm up

 - melt the coating chocolate

 - dip the truffles in the chocolate and place on paper

 - while the chocolate is still wet, sprinkle with the chopped toasted peanuts

 - let the chocolate set

 - serve the truffles at room temperature