Peanut Butter Truffles

Did you have a nice christmas? I did. I spent a very nice, not-at-all-stressful-because-of-the-thing-with-the-mouse-in-the-christmas-tree-and-the-cat-deciding-to-scratch-the-inside-of-my-nose, evening at my parents house.

Seriously, we weren’t stressed out at all, not even when the cat brought in a live mouse and chased it in under the christmas tree, where it hid under the presents. And the point where we removed the presents with a broom, and the mouse had climbed into the tree? Nope, still no stress. And when the cat tried climbing into the tree and managed the shake the mouse down and chase it outside? Well, we were just as calm as before this not-at-all-stressful event happened. And after dinner when I kneeled to remove a present from under the tree, and the cat (probably pissed because we had chased of the mouse) decided to scratch the inside of my nose (how did it even do that?) and my lip? I calmly walked to the bathroom and stuck paper up my nose, in a very lady-like manner of course, to stop the bleeding.

So all in all a quite calm, uneventful evening.

And now, 5 days later, I’m recovering from a cold, waiting for the cut in my nose to heal and wanting to share peanutbutter truffles with you!

I made these for a very special friend’s birthday, as she loves peanutbutter and chocolate :)

260 g peanutbutter (creamy or crunchy, your choice!)

25 g butter

pinch of salt

1 tsp. vanilla sugar

100-150 g confectioners sugar


Melted, dark chocolate to coat


Place the peanutbutter, butter, salt and vanilla sugar in a bowl, and microwave until soft. Mix thoroughly and add the sugar. Leave in the fridge or freezer until hardened and roll into balls. Place the balls in the freezer until cold, and dip each ball in melted chocolate and place on parchment paper to set. Eat. (can be stored in the fridge for up to two weeks)

Yields: A lot! :)

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