I haven’t finished the cupcakes or the crumbles yet, so I won’t make any claims as to their deliciousness, but these truffles… they are really good. Like, really really good.
Chocolate Peanut Butter Truffles
Makes about 70 truffles.
- 1 c. heavy cream
- 1 c. smooth peanut butter
- 12 oz. white chocolate
- 18 oz. semisweet chocolate
- pretzels, sea salt, turbinado sugar, for decorating
- Heat white chocolate just until melted. Mix peanut butter and white chocolate in large bowl until smooth. Set aside.
- Scald cream over medium heat. Pour into a small bowl and refrigerate for 30 minutes or freeze for 10, until chilled. Mix chilled cream with peanut butter and white chocolate. Cover and store filling in fridge for 24 hours.
- Use a melon-baller or teaspoon to scoop out balls of the chilled filling. Place in rows on a baking sheet. Freeze baking sheet for 10 minutes, until balls are firm. In the meantime, heat water in a large saucepan (filled 1/3 of the way) over low heat, then melt semi-sweet chocolate in a smaller saucepan over it (double boiler). Heat chocolate just until melted, then remove from heat. Dip chilled filling balls into chocolate, coating on all sides, and place on a baking sheet lined with parchment paper. I used a toothpick to allow easy dipping. Freeze coated truffles for 5 minutes to firm up, then remove from freezer. Dab with a small bit of warm chocolate where you wish to roll in a topping – turbinado sugar and sea salt, crushed pretzel bits, or cocoa powder. Store finished truffles in the refrigerator (or freezer) until you wish to serve.
Dining and Cooking