This recipe is absolutely delicious. It doesnt last long in the fridge if you have a sweet tooth! Enjoy | Makes 15 large truffles or 25 small ones | | Prep 45 minutes | | TIP: You can use any nuts that you prefer | Filling: INGREDIENTS 200gMilk Chocolate ¼Cup of smooth peanut butter ½ Cup of cream 1 tspVanilla extract METHOD Place all ingredients in a large heatproof bowl. Sit bowl on top of a pot of simmering water, being sure the water doesn’t touch the bottom of the bowl. Stir continuously until melted, remove from heat and cool slightly before refrigerating until firm. (Can take up to 2 hours, depending on fridge temperature) Coating: INGREDIENTS ¾ Cup of a mix between crushed peanuts and crushed hazelnuts ¾Cup of puffed rice 350gMilk chocolate METHOD While the filling of the truffles is in the refrigerator, the mix of crushed nuts and puffed rice on a tray, and mix them together. When the truffle filling is firm, drop spoonfuls of the mixture onto the tray of nuts and puffed rice. Using your hands, coat the mixture and roll them into balls, making sure the mixture is full coated with the dry ingredients. Place balls on a tray lined with baking paper and refrigerate until firm. (Can take anywhere between 30-60 minutes) When the balls are firm, place 350g of milk chocolate in a heatproof bowl and put on top of a pot of simmering water. Stir occasionally until the chocolate is melted. Dip one truffle into the melted chocolate, pushing it down deeper with a fork. Using the same fork, pull the truffle up and wipe the dripping chocolate on the edge of the bowl. Place chocolate truffle a tray lined with baking paper. Repeat until balls are covered (TIP: The truffles still taste great without being covered with chocolate) Refrigerate until firm.