Ingredients (serves 4): 250 g chocolate + 2 tablespoons water, 20 g softened butter, 20 cl cream, 20 g icing sugar, 20 g peanut butter, 50 g cocoa powder.
Melt the chocolate, broken into pieces, with the water in a bain-marie over low heat until smooth. Stir in the softened butter, followed by the peanut butter, cream, and icing sugar. Refrigerate to firm up.
Spread the cocoa powder in a shallow dish. Scoop out the chilled mixture, roll into small balls, and coat in cocoa. Chill before serving.
Jayne's Tip: Always melt chocolate gently over low heat to avoid lumps. Enhance with a splash of whiskey or your favorite flavoring. Enjoy truffles the same day, served at room temperature if not too warm.
Ingredients (serves 4): 100 g peanuts, 75 g flour, 190 g caster sugar, 170 g melted butter, 5 egg whites, 1 tsp lemon brunoise, 1 lemon.
Combine flour and sugar. Gradually whisk in egg whites. Mix in melted butter, finely diced lemon zest, lemon juice, and roasted crushed peanuts.
Grease a baking sheet and spoon small rounds onto it. Bake at 180°C (th. 6/7). Lift immediately with a palette knife and shape on a tile tray.
