CHOCOLATE PEANUT BUTTER TRUFFLES
Steps:
- To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.
CHOCOLATE-PEANUT BUTTER TART
The key to the marbleized look of this chocolate-peanut butter tart: a wooden skewer, which is used to swirl warm peanut butter atop chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h40m
Yield Makes one 4 1/2-by-14-inch tart; Serves 8 to 10
Number Of Ingredients 19
Steps:
- Make the crust: Whisk flour, salt, and cocoa powder. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla, and beat until combined, scraping down sides of bowl. Reduce speed to low, and gradually beat in flour mixture in 3 batches, alternating with cream and beginning and ending with flour mixture. Shape dough into a rectangle, wrap in plastic wrap, and refrigerate until firm, at least 1 hour and up to 2 days. Let stand at room temperature 5 minutes before rolling.
- Roll out dough into a 7-by-16-inch rectangle on a floured surface. Fit into a 4 1/2-by-14-inch rectangular tart ring on a parchment-lined baking sheet. Push dough into corners of ring to create sharp edges; trim so that dough is flush with top of ring. Prick dough all over with a fork. Freeze until firm, about 30 minutes.
- Preheat oven to 350 degrees. Line crust with parchment, pressing so that it is flush with dough, especially in corners. Fill with pie weights or dried beans; bake until edges are set, about 20 minutes. Remove weights and parchment; bake until cooked through, about 10 minutes. Let cool completely, about 30 minutes.
- Make the brittle: Bring sugar, butter, corn syrup, and water to a boil in a small saucepan over high heat. Cook, stirring occasionally, until mixture begins to brown. Reduce heat to medium, and cook until golden brown. Stir in baking soda, salt, and peanuts until well combined (mixture should be the color of peanut butter). Immediately pour onto a nonstick baking mat, spreading out as thinly as possible with a heatproof spatula or wooden spoon. Let cool completely, about 30 minutes. Finely chop half the brittle with a heavy knife to yield 1/2 cup. Reserve remainder for another use.
- Make the filling: Heat peanut butter in a microwave until fluid, about 30 seconds. Pour 1/2 cup into crust, and top with chopped brittle, pressing it into peanut butter. Freeze tart until peanut butter is firm, about 10 minutes. For ganache, bring cream to a boil; pour over chocolate in a small bowl. Add salt; let sit 8 minutes.
- Meanwhile, fill a disposable pastry bag with remaining fluid peanut butter (if peanut butter has thickened, microwave it 10 seconds), and snip off end. Whisk ganache until smooth, and immediately pour into tart, smoothing with a mini offset spatula if necessary. Pipe peanut butter in continuous diagonal zigzag lines down length of tart. Draw a wooden skewer perpendicularly through peanut butter lines in a zigzag motion down length of tart. Then draw skewer in a continuous sideways loop pattern down length of tart to create swirls.
- Refrigerate tart until set, at least 1 hour and up to 8 hours. Cut into wedges, and serve.
CHOCOLATE TRUFFLE TART
Categories Chocolate Dairy Egg Dessert Bake Freeze/Chill Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
- Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
- Make filling while crust cools:
- Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
- Assemble and bake tart:
- Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
- Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
PEANUT BUTTER CHOCOLATE TART
Anyone who loves peanut butter cups will be in heaven when they take a bite of this rich, sensational tart. While it looks spectacular, it is very easy to put together. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a food processor, place the wafers, peanut butter chips and sugar; cover and process until finely crushed. Stir in melted butter. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate for 30 minutes., For filling, in a large bowl, beat peanut butter, butter and cream cheese until fluffy. Add the confectioners' sugar, corn syrup and vanilla; beat until smooth. Pour into crust. Refrigerate while making ganache., Place chocolate chips in a small bowl. In a small saucepan, bring the cream, sugar and corn syrup just to a boil. Pour over chips; whisk until melted and smooth. Pour over filling. Sprinkle with peanuts. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 448 calories, Fat 32g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 299mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE-PEANUT BUTTER TRUFFLES
Peanut Butter and Chocolate are just 2 of my taste addictions. These truffles are fantastic, better than the peanut butter cups I used to devour while I was growing up.
Provided by evelynathens
Categories Candy
Time 5h7m
Yield 40 truffles
Number Of Ingredients 6
Steps:
- In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
- Remove from heat and stir in vanilla and a pinch of salt.
- Transfer to a bowl and chill for 4 hours, or until firm.
- Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
- Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
- Keep in an airtight container, chilled, for up to 2 weeks.
CHOCOLATE TRUFFLE TART
This special occasion dessert takes a little time to put together, but it's much easier to make than it looks. It starts with a simple press-in chocolate cookie crust that doesn't require a rolling pin or chilling. The crust is filled with dark chocolate ganache and a layer of milk chocolate truffles. The truffles can be finished simply with cocoa powder, or coated in finely chopped nuts, powdered sugar or a colorful, tart powder made by crushing freeze-dried fruit. (Or you can skip the truffle recipe entirely and instead use store-bought truffles.) This is the moment to splurge on high-quality chocolate, as you'll taste it in the final result. Don't be tempted to use chocolate chips, as the added stabilizers make it difficult to achieve a shiny, creamy ganache. For picture-perfect slices, dip your knife in warm water before each cut and wipe it dry after.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch tart
Number Of Ingredients 15
Steps:
- Make the milk chocolate truffles: In a small pot, bring the cream to a simmer over medium heat. Place the milk chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until mixture is shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water or in the microwave for 15 to 20 seconds and gently stir until smooth.)
- Pour the mixture into a 9-inch cake pan or other shallow baking dish. Let firm for 25 to 30 minutes until it appears set but is firm enough to be scooped. If it's still not set, pop it into the refrigerator until it reaches desired consistency.
- While the ganache firms, make the crust: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg and vanilla, and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa and sea salt, and mix on low speed until dough is smooth.
- Place a 9-inch tart pan (preferably with a removable base) on a baking sheet. Turn out the dough into the prepared tart pan and use your fingers to press it into the pan and up the sides in an even layer. Smooth the dough with your fingers to even out any thicker spots, taking particular care in the corners to make sure it's not too thick. Use a paring knife held flush against the rim of the pan, and trim away the excess dough, leaving a clean edge. Dock the base of the dough a few times with a fork. (The crust is ready to be baked now, or it can be chilled for 30 minutes or up to overnight, if desired.)
- Chill the crust while you heat the oven to 350 degrees and place a rack in the center of the oven. Place the tart pan onto a baking sheet and bake until the crust appears firm and set, 18 to 20 minutes. Cool completely. If desired, gently slide the outside ring off the tart to remove it, and slide an offset spatula around the base of the tart to release it from the base of the pan. Gently transfer the crust to a serving plate.
- While the crust bakes, shape the milk chocolate truffles: Line a baking sheet with parchment paper. Scoop heaping teaspoon-size rounds of the ganache onto the baking sheet; you should have about 40 (1-inch) truffles. Chill for 5 to 10 minutes to firm slightly.
- Add your desired truffle coatings to small, shallow bowls. Working a few at a time, roll the chilled truffles between your hands to form them into neat 1-inch spheres. (Dust your hands and the balls lightly with cocoa powder in between rolling if it's too sticky.) Place each truffle into the coating of choice and roll until fully coated, then return them to the baking sheet.
- Make the ganache: In a small pot, bring the cream to a simmer over medium heat. Place the dark chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water, or in the microwave for 15 to 20 seconds, and gently stir until smooth.) Pour the mixture into the cooled tart crust and spread into an even layer.
- Transfer the truffles to the tart crust, packing them relatively tightly into the crust and pressing them into the ganache in a single, even layer.
- Chill the tart for 30 minutes. When ready to serve, dip your knife in warm water before each cut and wipe it dry after. Store the finished tart at room temperature, in an airtight container or wrapped tightly with plastic wrap, for up to 4 days.
CHOCOLATE-PEANUT BUTTER TRUFFLES
Bring a smile to every person's face when you make them these Chocolate-Peanut Butter Truffles. With meltingly delicious flavor, these Chocolate-Peanut Butter Truffles get their sweet creaminess from COOL WHIP. Add them to a holiday care package or party favor bag.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 6 doz. or 18 servings.
Number Of Ingredients 4
Steps:
- Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Stir in peanut butter until well blended. Cool to room temperature. Gently stir in COOL WHIP. Refrigerate 1 hour.
- Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE PEANUT BUTTER TRUFFLE TART RECIPE - (4.6/5)
Provided by davidv
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Spray a 9'' glass pie plate with cooking spray; set aside. To prepare the crust, crush the cookies in a food processor or blender, then pour the crumbs into a large bowl. Stir in the melted butter. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate. Bake for 8 minutes. Remove the crust from the oven, then microwave the peanut butter for 30 seconds, or until soft, and spread it on the crust bottom while it's still hot. Set aside. Place the semisweet chocolate chips into a medium bowl; set aside. To prepare the filling, heat the corn syrup and cream in a medium-size saucepan over medium heat. Bring the mixture just to a boil, remove the pan from the heat, then pour the liquid over the chocolate chips, whisking until the chips melt and the mixture is smooth. Spoon the mixture into the pie plate and even out the top with a spatula. Pour the melted white chocolate into a piping bag. Cut a very small opening at the tip and draw circles on the top, starting at the edge then working your way to the center. Drag the tip of a bamboo skewer or a knife in a straight line from the center, through the circles, and all the way to the edge. Repeat 7 or 8 times, as if drawing the rays of a starburst or a spider web design. Chill the tart in the refrigerator for 6 hours, or overnight. To help the tart keep its shape when serving, dip your knife in hot water before making each cut.
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3.5/5 (12)Category DessertServings 16Total Time 3 hrs
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in crushed granola bars until well mixed. In 10-inch tart pan with removable bottom or 13x9-inch pan, press dough in bottom and up side. Bake 12 to 17 minutes or until light golden brown.
- With back of spoon, press down crust on bottom and side; bake 3 to 5 minutes longer or until deep golden brown. Press down crust again with spoon. Cool 3 minutes.
- Meanwhile, in large microwavable bowl, microwave chocolate chips and whipping cream on High 1 minute. Stir; microwave 1 to 2 minutes longer, stirring every 30 seconds to prevent chocolate from burning, until completely melted and smooth. In small microwavable bowl, microwave peanut butter on High 1 minute or until melted; stir.
- Spread warm peanut butter in bottom of crust. Pour chocolate mixture over peanut butter mixture. Sprinkle peanuts evenly over top. Refrigerate at least 2 hours or until serving time. For easier cutting, let tart stand at room temperature 15 minutes before serving. Store in refrigerator.
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5/5 (14)Total Time 1 hr 45 minsCategory DessertCalories 564 per serving
- To make the crust: Preheat oven to 350 degrees Fahrenheit and lightly oil a 9″ tart pan, preferably one with a removable base, with melted coconut oil.
- In the bowl of a food processor fitted with the S blade, combine the oats, almonds, salt, and cinnamon. Process the mixture until the pieces resemble coarse sand. Pour the coconut oil and 3 tablespoons sweetener into the mixture and process until it forms a malleable dough. Add up to 1 tablespoon more sweetener if the dough needs a bit more moisture to come together.
- Scoop the dough into your prepared tart pan and fold in any almond or oat crumbs that haven’t already incorporated into the dough. Press the dough into the tart pan evenly, using the heel of your hand to press the bottom smooth, which will help push the crust up the sides. Aim for even thickness across the bottom and up the edges (I didn’t go quite far enough up the edges in my photos). Prick the base of the crust all over with a fork. (If the dough isn’t cooperating, set the crust in the refrigerator for 10 minutes to firm it up before baking.)
- Bake the unfilled tart crust for 12 to 14 minutes, until it’s firm to the touch and turning lightly golden at the edges. Place it on a cooling rack until cooled, about 30 minutes.
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