Chocolate Peanut Balls
1 1/2 cups sifted Icing Sugar
1/2 cup peanut butter, smooth or crunchy and preferably unsalted
50g butter, melted and cooled
1/4 teaspoon vanilla essence
1 1/2 cups dark milk chocolate melts
1. Put the icing sugar and peanut butter into a bowl. Add the melted butter and vanilla essence. Stir thoroughly until well mixed.

2. Roll into small balls 1-2cm in diameter. Put on a tray and refrigerate for 1-2 hours or until very firm.

3. Line a shallow tray with waxed paper or foil. Using a toothpick or a skewer, partly dip each ball into the melted chocolate, leaving about one-third uncovered where the skewer has been inserted.

4. When all the balls are dipped, put a little drop of chocolate over the hole made by the toothpick or skewer (the one third that was not covered in the first chocolate dipping). (Put some melted chocolate in a small plastic bag. Cut off one corner of the bag to make a small hole. Squeeze out a drop of chocolate onto each ball.) Leave until the chocolate sets (10-20 minutes). Store in the refrigerator.