For the filling
1 cup peanut butter
½ cup icing sugar
¼ cup cocoa powder

1. Combine the peanut butter, icing sugar and cocoa powder in a bowl. Mix well.
2. Divide into 15 equal portions and shape each portion into even sized rounds. Keep aside.
3. Dip each portion in the tempered chocolate and lift it out with a fork.
4. Tap off all the excess chocolate and place on a tray lined with greaseproof paper or foil.
5.Refrigerate for about 10 minutes or until set.
6.Store refrigerated in airtight containers.

WHITE CHOCOLATE PISTACHIO TRUFFLES

Makes 30 truffles

For the white chocolate truffle

1 cup (125 grams) white chocolate, chopped
1/3 cup fresh cream
A few drops of coconut essence

To be mixed into a topping
3 tbsp coarsely powdered pistachios
3 tbsp desiccated coconut

For the white chocolate truffle

1 . Heat the cream in a broad pan and bring it to boil.
2. Remove from the fire and add the white chocolate and coconut essence. Mix well to get a smooth mixture.
3. Refrigerate until firm.

How to proceed
1. Divide the white chocolate truffle into 30 equal portions.
2. Shape into even sized rounds.
3. Roll the truffles in the pistachio and coconut topping till they are evenly coated.
4. Refrigerate until firm.
5. Wrap and keep aside.

Handy Tip

Use 1 tablespoon Malibu (coconut flavoured liqueur) instead of coconut essence for a stronger flavour.

RECIPE SOURCE COOKING & MORE MAGAZINE JAN-FEB 2007

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