These little Peanut Butter, Date and Chocolate Truffles are a real treat to travel with and that’s what we did this week.
I took a little break.
I was really pleased that Skater wanted to come with me to Brisbane and Noosa on a little road trip to visit friends and eat in restaurants ( of course). Sure, he spent the Lions share of that time on his phone- Reddit, YouTube and car sales (a boy must research), but we spent some great time chatting too.
The trip started with a bit of a drama that we just can’t help laughing about now, anyway.
Do you trust baggage handlers?
I always take gifts with me, food of course is de rigueur, but olive oil, balsamic, wine and rice can weight down luggage a great deal and with Skater along for the ride, I had to hunt down an extra bag. The one I found was missing a handle and I was concerned that all of the weight and bottles may become disastrous with baggage handlers massaging them in the gentle way they do.
Skater managed to convince me that the thugs I imagined throwing my bags from the plane to the tarmac would most likely be very thoughtful and caring bag specialists so, I am not quite sure why, but I was assured by this new and naive view and packed all my goodies into the bag with one handle missing. I know silly right?.
A friend of ours came to drop us to the airport and insisted on carrying my bag to the car. She picked it up by the remaining handle and swung it over the doorstep and the bag and the handle separated from each other. The bag went flying over the other side of the verandah. She was completely embarrassed and stood with her arm in the air with the handle curled in her palm. We all screamed in unison and all burst into nervous laughter. I insisted that she had done me a really big favour as I ran back into the house to hunt down another bag.
I teetered on a chair and dug into the top of a cupboard pulling out a soft but passable bag. The three of us pulled everything out of the broken bag and put it into the new bag, being careful to keep the bottles and jars well padded and wrapped. The whole time poor Leesi was apologising profusely for breaking the bag and jeopardising our flight. The bag was repacked, and we jumped into the car and got to the airport with time to spare.
She did me a huge favour but the poor thing felt so very bad. imagine what baggage handlers would have done with my bag had they had the opportunity to throw it around!
I am told by my friends and my nephews that these little peanut butter truffles taste just like Snickers. I know there are some really sugar free bite recipes out there but I love these. They aren’t sweet but they are moreish and we love them. Here’s your opportunity to learn a new skill for the new year. Easy tempering. I’ve attached a link to an expert explaining the process, but i am sure you will be ok. Just follow the directions and Happy New Year… Chocolate Tempering
- 1 cup crunchy peanut butter
- 1 cup nuts ( I used whole toasted unsalted almonds and hazelnuts)
- 1 cup icing sugar ( powdered)
- 1 cup chopped fresh dates
- 1 tablespoon soft butter
- 2 cups dark chocolate chips ( 70 % Lindt or Plaistowe, Callebaut or your favourite made with cocoa butter)
- 1/ 2 cup milk or semi sweet dark chocolate chopped ( semi sweet is chocolate with 40-63% cocoa mass)
- and another ½ cup of extra milk or semi sweet dark chocolate
- Put the nuts into a food processor and blitz to break them up a little. Add the peanut butter, sugar, dates and butter into the bowl and blend till pureed but crunchy bits remain ( Alternatively chop everything and mix together in a bowl)
- Roll into small even sized balls and line up on a baking sheet lined with paper. Chill.
- Meantime put the dark chocolate and half a cup of milk or semi sweet chocolate into the microwave and melt on medium for 1 minute or till just melted. Put in the microwave and take out at 1 minute and stir. If it needs a little more only blitz at 10 second intervals till just melted. Stir till smooth. ( Use a double boiler here if you like but make sure the chocolate doesn't get too hot continue stirring to break down any lumps till JUST melted
- Add the extra cup of milk ( or dark chocolate if you like and stir till it all dissolves. This will temper the chocolate so it sets.
- Dip each ball into the bowl of chocolate turning with a fork tapping off any excess. Put each one onto the tray and let them dry at room temperature or set in the fridge if you are in a hurry.
- Decorate with sprinkles or leave to dry and shave extra chocolate or cocoa over them.