22 g good quality milk chocolate (A), roughly chopped
65 g good-quality dark chocolate, roughly chopped
110 ml fresh cream
20 g honey
50 g smooth peanut butter
15 ml butterscotch liqueur
335 g good quality milk chocolate (B)
335 g pure icing sugar
- Place the milk chocolate (A) and dark chocolate into a bowl. Combine the cream and honey together in a saucepan and bring to the bowl, then pour the hot mixture over the chocolate, whisk by hand until all the chocolate has melted.
- Add in the peanut butter and combine with the whisk. Finally, add the butterscotch liqueur. Cover the mixture with plastic wrap touching the surface of the mixture and leave at room temperature for 1 hour until it reaches a piping consistency.
- Line a tray with baking paper and transfer the mixture into a piping bag fitted with a 10 mm piping nozzle. Pipe tubes onto the tray and allow to set at room temperature for 3 hours. Once set, cut into 3 cm lengths.
- Melt the milk chocolate (B) and temper it if it contains cocoa butter. To temper the chocolate, place it in a plastic bowl and heat in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
- Using a fork, dip the truffle tubes into the milk chocolate then roll in icing sugar. Remove from the icing sugar after 10 minutes to allow the chocolate to set.
- Store the truffles in an airtight container at room temperature for up to 2 weeks.