Chocolate Peanut Butter Truffles

• 1 ¾ oz dark chocolate
• 1 tsp butter
• 1 ¾ oz EasiYo Greek Style Plain 2% Yogurt
• 1 oz roasted salted peanuts

• 2 ¾ oz milk chocolate
• ¾ oz EasiYo Greek Style Plain 2% Yogurt
• 1 oz roasted salted peanuts

Decoration Ingredients

• 5 ¼ oz dark chocolate
• 5 ¼ oz milk chocolate
• white chocolate to decorate

Truffles

1. Measure the yogurt and leave on the bench for 20 mins to come to room
2. temperature. Chop the 2 different chocolates into small pieces and place into separate heat proof bowls.
3. Add the butter to the dark chocolate.
4. Place chocolate over 2 bowls of boiled water (make sure the bottom of the bowl isn’t touching the boiled water). Stir the chocolates until they are melted and smooth.
5. Chop the peanuts until they’re roughly cut in half.
6. Stir the yogurt and peanuts into the 2 bowls of melted chocolate.
7. Place the mixtures into the fridge until firm but not fully set.
8. Lightly grease your hands with plain oil to prevent the mix from sticking to your hands.
9. Roll each mixture into 6-8 balls.
10. Place onto plastic wrap and leave to set in the fridge.

Decoration

1. Chop the two decoration chocolates into small pieces and melt over boiled water (as above).
2. Remove the truffles from the fridge and dip into the melted chocolate.  Dip the dark chocolate truffles into the milk chocolate, and the milk chocolate truffles into the dark chocolate.  Use a fork or skewer to lift them out of the melted chocolate.
3. Place the dipped truffles back onto the plastic wrap and place in the fridge to set.
4. Decorate with melted white chocolate and extra peanuts as desired.

Note: If the mixture is too soft to roll, you can freeze it until it is firmer and easier to roll.

Store truffles in the fridge.