A match made in heaven – you cannot go wrong with chocolate and peanut butter!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Chocolate and peanut butter truffle fondant
- 150g milk chocolate, roughly chopped
- 150g smooth peanut butter
- 150g milk chocolate
- 200g butter
- 4 extra-large eggs
- 2 egg yolks
- 10ml (2 tsp) vanilla essence
- 150g castor sugar
- 500g cake flour + extra, to dust
- 0,625ml (1/8 tsp) salt
- 10ml (2 tsp) baking powder
- 50g cocoa powder + extra, to sprinkle
For the truffle, preheat the oven to 180˚C. Melt the milk chocolate in a medium bowl in the microwave on low, 1 minute 30 seconds. Remove from microwave and stir to cool, 3 minutes. Mix in the peanut butter until incorporated. Put the truffle mixture in the fridge, 1 hour, to firm up.
Scoop out teaspoonfuls of the truffle mixture and roll into balls in between the palms of your hands. Repeat this step until all the mixture is used up or you have 10 truffles. Chill in the fridge, 15 minutes.
For the fondant, grease 10 dariole moulds of 125ml capacity and dust with the extra cake flour. Set aside until needed. Melt the chocolate and butter together in a bowl in the microwave on low, 1 minute 30 seconds. Stir to combine and allow to cool to room temperature.
Using an electric or stand mixer, beat the 4 eggs, 2 egg yolks, vanilla essence and castor sugar, until thick and creamy. Into a large bowl, sieve the 500g cake flour, salt, baking powder and 50g cocoa powder. Fold the dry ingredients into the egg mixture. Fold into the chocolate mixture. Pour about 60ml (¼ cup) fondant batter into each mould. Place one truffle in the centre and top with the remaining fondant mixture until the mould is about 2/3 full. Bake, 13 minutes, remove from oven and allow to cool, 3 minutes. Carefully turn out onto plates (running a knife around the edge of each fondant to release it) and sieve extra cocoa powder over and around the plate.
For extra gooey fondant, bake in ramekins, 11 minutes. Serve warm, in the ramekins.