After living in America for a year as an exchange student, my cousin came home with a recipe for peanut butter balls. As teenagers we thought they were so cool. I will never forget the mess we made in the kitchen as we rolled, dipped and ate them as fast as we could.
She used chunky peanut butter, to which we added icing sugar, before rolling and freezing. Here I have used home-made peanut butter - it's less sweet and has an easier texture to work with. The finishing touch? Dipping them into dark chocolate. True decadence.
|250 g||Peanuts, raw and skinless (Main)|
|⅓ cup||Icing sugar|
|150 g||Dark chocolate (Main)|
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- Place peanuts in a processor and whizz for 10 to 15 minutes until your peanut butter is creamy. Brush down the sides a few times to ensure it is well mixed. Add the icing sugar and blitz to combine. Remove and cool in the fridge.
- Roll the peanut mixture into 20 small balls. Place on to baking paper and pop in the freezer for 2 hours.
- Melt chocolate in a small bowl over simmering water. Remove from the heat and dip the balls in the chocolate using two forks. Return to a clean piece of baking paper. Allow to set, then keep in the fridge until ready to enjoy.