Name: Peanut butter truffles
Total time: 25 min
Yield: Makes 24
Ingredients: 100g (about 7 biscuits) digestive biscuits; 200g smooth peanut butter (not the natural variety); 180g soft cheese; 60g icing sugar; 2 tbsp cocoa powder

A small black bowl filled with chocolate truffles coated in a biscuit crumb

100g (about 7 biscuits) digestive biscuits
200g smooth peanut butter (not the natural variety)
180g soft cheese
60g icing sugar
2 tbsp cocoa powder

Method

step 1
Blitz the biscuits in a food processor to a very fine crumb, or by putting the biscuits in a food bag and gently crushing with a rolling pin.
step 2
Put the peanut butter, cheese, sugar and cocoa powder in the bowl of a stand mixer. Add half of the crushed biscuits. Using a paddle attachment, beat together until smooth. Transfer the bowl to the fridge and leave for 3 hours or overnight.
step 3
When ready, roll heaped teaspoons of the mixture into balls – you should get 24 balls. Transfer to a baking tray lined with baking paper. Spread the remaining crumbs on a plate and roll each truffle into the crumbs until completely coated. Transfer to the fridge for 30 minutes or until ready to serve. Will keep chilled for 3-4 days.