Truffles with honey and peanuts are delicious no-bake treats that can be prepared in thirty minutes. They are gluten, lactose, and egg-free, making them perfect to accompany coffee. These truffles are very chic, super easy, and perfect as a customizable gift idea based on tastes and needs; we can replace peanuts with hazelnuts, almonds, walnuts, pistachios, crushed corn flakes, and so on..
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 32
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 6.5 oz dark chocolate
- 1.5 cups puffed rice
- 2 tbsps honey (thick)
- 0.25 cups roasted unsalted peanuts (chopped)
- 16 roasted unsalted peanuts (whole)
- 1.5 tbsps butter
- 1 pinch fine salt
- to taste unsweetened cocoa
- to taste flavors as desired
Steps
The honey (any flavor is fine) we need should be thick.
To flavor, we can add half a teaspoon of liquor of choice, vanilla, or a little grated orange zest, which we will mix with the honey.
Put some sifted unsweetened cocoa in a small bowl.
Prepare the box or plate where to place the truffles.
Roughly chop the peanuts (already shelled). Set aside 16 whole peanuts, which we will halve to insert inside the truffles.
In a small saucepan, melt the honey over low heat on the smallest burner (just a few moments).
Melt the dark chocolate together with the butter in a large saucepan over a bain-marie.
As soon as the honey is liquid, add the chopped peanuts, puffed rice, and the pinch of fine salt.
Mix well and pour this mixture into the melted chocolate.
Stir again to ensure all ingredients blend perfectly together.
Let the mixture cool for about ten minutes; then, using a teaspoon, scoop out a small ball the size of a walnut (about 10 grams for each truffle), insert half a whole peanut in the center, and close.
Round them with your hands (you can use gloves), roll them in unsweetened cocoa and place them on a plate.
Voilà, the truffles with honey and peanuts are ready. Store them tightly closed in a cake container, in a cool place (not in the fridge unless the temperature is too high).
Bon appetit
