Re-roast the peanuts (I know, but this is about the flavour) by placing them on a lined tray and into a cold oven set to 200℃ for 10 minutes exactly. Remove and cool slightly before continuing.
Place half the toasted nuts into TM bowl and mill 10 sec/speed 10.
Add remaining ingredients except chocolate, and blend 20 sec/speed 6. Depending on your nuts, you may need to add time to this step. Push the ‘dough’ together with your fingers to see if it will hold a ball shape. If it does, you are ready to continue.
Form the mixture into approx 20 balls. Place on a lined tray in the fridge to chill completely.
Melt your chocolate however you like. I prefer to use the microwave for this task as this is a small amount of chocolate and the Thermomix blades will interfere with the dipping process too much. If using the microwave, place chocolate into a small ceramic or glass dish, and microwave on highest setting for 1 minute. Remove and stir with a metal spoon or fork until the chocolate is fully melted. If really not melted enough, add melting time in 15 second increments, stirring between.
If using the Thermomix, place the chocolate into a clean dry TM bowl and melt 8 min/37℃/speed soft. Remove from TM bowl and place into a small ceramic or glass bowl to dip the truffles.
Dip truffles and return to the tray. Allow to set, before refrigerating. (Or eating...which may be way before refrigeration ever occurs!)