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Mourish American Peanut Butter and Chocolate Buckeyes

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Method

1. Put the butter, peanut butter and vanilla extract in a mixing bowl, and mix well with a tablespoon until evenly mixed.

2. Add the sugar to the bowl and repeat the mixing until evenly mixed.

3. Cover a serving tray (or several) with baking or greaseproof paper. You can use foil if you need to, just make sure you put the shiny side up.

Using the palms of your hands form 1inch balls of the peanut butter mixture, placing them evenly spaced on the tray with about 2cm between each ball.

Place the balls in the fridge while you prepare the chocolate.

4. Grab a saucepan and a ceramic bowl that can comfortably fit inside the saucepan. Fill the saucepan half full with water and bring it to a light simmer.

Meanwhile roughly break the chocolate in to the bowl in even chunks. Once the water has started to simmer, carefully immerse the bowl with the chocolate in the water. Use gloves if you need to!

Very slowly, adjusting the heat as needed, and stirring it with a wooden spoon often, melt the chocolate to a syrup. Make sure you do NOT allow it to boil. Once the chocolate is completely smooth take out of the saucepan and set it aside.

5. Grab the peanut butter balls out of the fridge.

Using a toothpick dip one ball into the chocolate, covering it about 3 quarters of the way up. Sit it back in it's spot on the tray and repeat for each ball.

Once all the balls are coated, carefully place them back in the fridge and leave to firm up preferably over night, but at least for 5-6 hours.

Tips

You can jazz these balls up a little by dipping them in flavoured dark chocolate instead of plain. I recommend chilli or orange chocolate.

To really heighten the contrast between bitter and sweet, try using 85% dark chocolate instead.

Once chilled and firm, they keep great frozen in a freezer bag.