Peanut Butter Cake Truffles
I’m happy to admit a slight addiction to Reese’s Peanut butter cups. There’s something so incredibly moreish about them that I have to seriously limit how often I buy them. Actually I have to keep an eye on how often peanut butter itself comes into the house. It just seems to disappear.
I prefer my peanut butter to be on the sweet side, either with jam in a sandwich or on toast, or with chocolate. My mother-in-law on the other hand, sways more towards the savoury side with a fondness for peanut butter and tomato sandwiches.
So. Peanut butter and chocolate. Sweet but not overly sweet. Moreish and with that ‘sticks to the roof of you mouth but in a really good way’ thing going on.
Add some cake and there’s a little bit of sweet treat heaven on a plate. Or in a ball and covered in chocolate in this case. The whole cake pop thing has passed me by really. It’s not that I have an issue with food on a stick, in fact there’s some great stuff to be found in that line. I’m just not sure about my cake being served in that way.
But I do like little bite sized things. I think they appeal to the child in me. It’s also easier to convince myself that it’s not an overindulgence because, really, how bad can a mouthful be?!
These are messy to make so a pair of disposable gloves could be useful. You could also double dip these, perhaps a layer of white chocolate and then milk or dark. It’s up to you. They’re just a bit of fun and something that the kids might like to get involved with.
Peanut Butter Cake Truffles.
Makes 18 to 22 depending on how generously you roll your balls.
Approx 285g plain cake – I used a value range Maderia cake. Or use some leftover cake if such a thing ever happens in your house. It doesn’t here.
4 heaped tablespoons crunchy peanut butter
250g chocolate – milk, dark, it’s up to you. I used half milk and half dark
Crumble the cake into a bowl. Add the peanut butter and mix well.
Wearing gloves, roll the mixture into balls, placing them on a sheet of greaseproof paper.
Melt the chocolate, either in short bursts in the microwave or in a bowl over a pan of simmering water ensuring that the bowl doesn’t touch the water.
Place another sheet of greaseproof paper on a large plate or baking tray. Dip each peanut butter cake ball into the chocolate, making sure that it is covered completely.
Place each ball on the paper covered plate and, once you have dipped all the balls, pop in the fridge to set.