Ingredients for Peanut Butter Truffles
- Whipping Cream
- Sweet Baking Chocolate
- Natural Style Peanut Butter
- Salted Peanuts
- 4 ounces bittersweet chocolate
- Dutch Processed Cocoa Powder
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How to Make Peanut Butter Truffles
- Place 1 cup heavy cream in a wide, 2-quart saucepan over medium heat. Heat until it just begins to simmer.
- Remove from heat and immediately add 12 ounces of milk chocolate chips to the warm cream.
- Cover and let sit for 5 minutes to allow the heat to melt the chocolate.
- Stir very gently until the mixture is completely smooth and creamy.
- Stir in 1 cup creamy peanut butter until well blended.
- Pour the mixture into a shallow bowl and refrigerate until completely cool and firm enough to roll (at least 2 hours, preferably overnight).
- Finely chop 1/2 cup salted peanuts.
- Grate 4 ounces bittersweet chocolate using the largest holes of a box grater.
- In a medium bowl, gently toss the chopped peanuts and grated bittersweet chocolate together.
- Lightly coat your hands with cocoa powder to prevent sticking.
- Roll the chilled ganache into 3/4 to 1-inch balls.
- Toss the truffles in the chocolate-peanut coating to fully coat.
- Place the truffles in fluted paper cups or serve directly at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
11g
Carbs
1g
