Milk Chocolate, Raspberry Peanut Truffles

These truffles riff on that all-american classic, the peanut butter and jelly sandwich. Coupling those flavours with our milk chocolate results in a truly more-ish truffle – the raspberries provide an acidity and fruitiness that cuts through the rich chocolate, while salted peanuts provide a welcome crunch.


Blend the raspberries and pass them through a sieve to give a puree. Sweeten to taste if needed with a little sugar.

Melt the chocolate in a bowl above a saucepan of hot water or carefully in the microwave (approx 50 seconds).

Combine the puree and the melted chocolate and mix thoroughly until an homogenous emulsion is achieved. Chill for four hours or overnight.

Blend the peanuts until finely chopped (or use a pestle and mortar or a rolling pin) and put them in a bowl. Take the chilled truffle mix from the fridge. Using a teaspoon, scoop out about half a teaspoon of mixture and roll between your hands to give you a ball about the size of a raspberry. A dusting of cocoa powder on your hands will prevent them sticking. Roll the spheres in the chopped peanuts ensuring that they get a good coating. Repeat until all the mixture is used up. Return to the fridge until needed.


The time quoted above is an estimate of the time needed until the recipe is ready to eat, allowing for preparation, baking and resting.


As you might expect from Green & Black's, this recipe is indulgent and should be enjoyed as a treat..