They couldn’t be easier to make: simply melt some good-quality chocolate (milk or plain, according to your preference) and stir in unsalted peanuts until it is a thick, lumpy mixture. (Those nuts that have been roasted in their shells give the best flavour, I’ve found — but remove the shells and then rub the red skins off before using, of course!) Spoon into petits fours cases, or onto a tray covered in baking parchment and leave to go hard in a cool place, though not in the fridge. The Perseverance Chronicles: A Life in Recipes Next morning I awoke slowly, with that languorous, totally sated and exquisitely guilty feeling you get after a really bad chocolate binge — blissed out. But when I opened my eyes to find I was not lying in my bed but on the sofa, I instantly remembered it wasn’t chocolate I’d pigged out on last night. In fact, I recollected every single moment only too clearly, right the way from Nick knocking me flat and battering me into the mud, to our kiss and more than make up … though I suppose that at least had the advantage of not involving icy wet earth.
