No-Bake Chocolate Peanut Cookie Truffles

These truffles feature a crunchy peanut and cookie center coated in a rich chocolate-cocoa glaze.

500 g Cookies: Digestive biscuits, graham crackers, or vanilla wafers work best.
120 g Peanuts: Roasted and roughly chopped.
70 g Sugar
60 g Cocoa powder
250 ml Milk
150 g Butter
Optional: Extra melted chocolate and chopped nuts for the outer coating (as shown in the images).

Prepare the Base: Crush the 500 g of cookies into small crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin. Leave some small chunks for texture.
Add Crunch: Mix the 120 g of chopped peanuts into the cookie crumbs in a large bowl.
Create the Chocolate Syrup: In a saucepan over medium heat, combine the 250 ml milk, 70 g sugar, 60 g cocoa powder, and 150 g butter. Stir constantly until the butter is melted and the sugar has completely dissolved. Do not let it reach a rolling boil; just heat until smooth.
Combine: Pour the warm chocolate mixture over the cookie and peanut blend. Stir well until all the dry ingredients are fully hydrated and you have a thick, moldable “dough.”
Shape: Take about a tablespoon of the mixture at a time and roll it between your palms to form smooth balls (as seen in the first image). Place them on a tray lined with parchment paper.
Chill: Place the tray in the refrigerator for at least 30 minutes to allow the truffles to firm up.
Optional Glaze (for the look in the second image): Melt additional chocolate with a teaspoon of oil and stir in more crushed peanuts. Dip the chilled balls into this glaze and return to the fridge until set.

Cookie Choice: Using chocolate-flavored cookies will make these even richer.
Nut Variations: If you don’t like peanuts, hazelnuts or walnuts make an excellent substitute and pair perfectly with cocoa.
Storage: Keep these in an airtight container in the refrigerator for up to a week. They actually taste better the next day once the flavors have fully melded!