Honey and peanut truffles are delicious no-bake treats that can be prepared in thirty minutes. They are gluten-free, lactose-free, and egg-free, making them perfect to accompany coffee. These truffles are very chic, super easy, and perfect as a gift idea to personalize based on tastes and needs; we can replace the peanuts with hazelnuts, almonds, walnuts, pistachios, crushed corn flakes, and so on.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 32
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 6 oz dark chocolate
- 1 cup puffed rice
- 2 tbsp honey (thick)
- 1/4 cup roasted unsalted peanuts (crushed)
- 16 roasted unsalted peanuts (whole)
- 1.5 tbsp butter
- 1 pinch fine salt
- to taste unsweetened cocoa
- to taste flavors as desired
Steps
The honey (any flavor is fine) we use must be thick.
For flavoring, we can add half a teaspoon of liquor of choice, vanilla, or a bit of grated orange zest, which we will mix with the honey.
Put some sifted unsweetened cocoa in a small bowl.
Prepare the box or plate to place the truffles.
Coarsely chop the peanuts (already shelled). Set aside 16 whole peanuts and divide them in half to insert into the center of the truffles.
In a small pan, melt the honey over low heat on the smallest burner (for a few moments).
Melt the dark chocolate together with the butter in a large pan over a bain-marie.
As soon as the honey is liquid, add the crushed peanuts, puffed rice, and a pinch of fine salt.
Mix well and pour this mixture into the melted chocolate.
Mix again to ensure all the ingredients blend perfectly.
Let the mixture cool for about ten minutes; then, using a teaspoon, take a small ball the size of a walnut (about 10 grams for each truffle), insert half a whole peanut in the center, and close it up.
Roll them with your hands (you can use gloves), pass them in the unsweetened cocoa, and place them on a plate.
Voilà, the honey and peanut truffles are ready. Store them well sealed in a cake box, in a cool place (not in the fridge unless the temperature is too high).
Bon appetit
