This recipe is best with
Recipe Ingredient
- 100g butter, at room temperature
- 100g smooth peanut butter
- 50g icing sugar, sifted
- 60g roasted pistachios, chopped
- 90g puffed rice
- 250g bittersweet chocolate, melted
- 150-180g roasted pistachios, chopped
Instructions
- In a mixing bowl, combine the butter, peanut butter and icing sugar.
- Add the chopped pistachio and puffed rice.
- Mix well.
- Refrigerate for at least 1 hour.
- Shape mixture into 2.5cm-diameter balls - should it crumble, refrigerate the mixture again before reshaping.
- Freeze the rice balls for 15 to 20 minutes before dipping in the melted chocolate and rolling in the chopped pistachios.
- Place in paper cups and refrigerate until ready to serve.
