Peanut Butter Truffles
Ingredients
1 cup Peanut Butter, reduced sodium , chunky or creamy
4 tbsp Butter, unsalted , softened
12 oz Baking Chocolate, bar, bittersweet , cut into small pieces (or semisweet chocolate chips)
1 cup Cocoa Powder, unsweetened
4 tbsp Butter, unsalted , softened
12 oz Baking Chocolate, bar, bittersweet , cut into small pieces (or semisweet chocolate chips)
1 cup Cocoa Powder, unsweetened
Directions
1 Using an electric mixer, combine peanut butter and butter until creamy.
2 Spread the mixture into a 2-inch-deep baking pan and let freeze for 30 minutes or until firm (it should have the consistency of fudge).
3 Scoop balls out of the mixture using a melon baller or small spoon.
4 Arrange on a baking sheet covered with wax paper.
5 Re-freeze balls for 15 minutes or until hard.
6 Take balls out of freezer and roll between your hands to form even spheres, (try to do this fast, or they'll become too soft).
7 Place the truffles back in the freezer while making the chocolate glaze.
8 Add the chocolate to a large bowl over a pot of gently boiling water and whisk frequently, until the chocolate is completely melted.
9 Take chocolate off of the heat and let rest at room temperature, stirring frequently, until the chocolate starts to firm up at the edge of the bowl.
10 Dunk the truffles into the melted chocolate and coat fully.
11 Take them out with a fork, letting extra chocolate drop off.
12 Coat immediately with cocoa powder.
13 Arrange truffles on a lined baking sheet and let them set in the refrigerator for 5 minutes.
2 Spread the mixture into a 2-inch-deep baking pan and let freeze for 30 minutes or until firm (it should have the consistency of fudge).
3 Scoop balls out of the mixture using a melon baller or small spoon.
4 Arrange on a baking sheet covered with wax paper.
5 Re-freeze balls for 15 minutes or until hard.
6 Take balls out of freezer and roll between your hands to form even spheres, (try to do this fast, or they'll become too soft).
7 Place the truffles back in the freezer while making the chocolate glaze.
8 Add the chocolate to a large bowl over a pot of gently boiling water and whisk frequently, until the chocolate is completely melted.
9 Take chocolate off of the heat and let rest at room temperature, stirring frequently, until the chocolate starts to firm up at the edge of the bowl.
10 Dunk the truffles into the melted chocolate and coat fully.
11 Take them out with a fork, letting extra chocolate drop off.
12 Coat immediately with cocoa powder.
13 Arrange truffles on a lined baking sheet and let them set in the refrigerator for 5 minutes.
Additional Information
Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in a tightly sealed container.
Dietary Exchanges
1 1/4 Fat, 1/4 Other Carbohydrate
1 1/4 Fat, 1/4 Other Carbohydrate
