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At the moment I am serving peanut butter fudge truffles with the coffee and tea at Knife & Fork and the main reason is because I love them! Also, I trailed them one weekend and everyone else loved them too and since then many diners have asked me for the recipe.
Deciding what to put on the menu is one of the many things I enjoy about running my little home restaurant; usually it is based on what’s in season and what I fancy making and eating. But when it comes to petits fours, seasonality doesn’t really come into it and I go for the combinations that I love; chocolate and orange for truffles, apricot & toasted almonds for marshmallows and so on to make a naughty nibble to round off the meal.
Any variety of peanut butter is fine by me but I do have to admit to liking the ‘cheap’ stuff made from peanuts and far too much added sugar and salt; it’s a childhood memory of peanut butter and jam sandwiches. I have, of course, become far more sophisticated over the years and I have moved onto almond butter and such like but good old Sunpat still has a place close to my heart and that is what I use in my peanut butter fudge truffles.
I am sure I will get round to substituting peanut butter for cashew or almond butter to make a slightly more sophisticated version one day. If anyone else has a go at this recipe and uses the posh stuff please let me know what they are like.
Makes approx 25
I’ve decorated mine by sprinkling pralines over the top.
Owner and head chef at knife and fork home pop up restaurant in Deddington Oxfordshire
Then why not send us YOUR recipe with some photographs. You never know, we could publish it. and we will take a look.
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