CHOCOLATE PEANUT-BUTTER HEDGEHOG TRUFFLES
The truffles can be made up to a week ahead and stored in a single layer, covered, in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h40m
Yield Makes about 60 truffles
Number Of Ingredients 7
Steps:
- Place sugar in a large bowl; set aside. Combine butter, cream, peanut butter, and vanilla in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over sugar in bowl and whisk until smooth. Transfer to an 8-inch-square baking dish and smooth surface. Place parchment or plastic wrap directly on surface of mixture and refrigerate until set, about 2 hours.
- Roll heaping teaspoonfuls of peanut-butter mixture into 1-inch balls. Melt chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water; remove from heat. Working with 1 ball at a time, dip into chocolate and remove with a fork, letting excess chocolate drip off; transfer to parchment-lined baking sheets and immediately sprinkle top and sides with 1/4 to 1/2 teaspoon cocoa nibs. Refrigerate until set, about 30 minutes. Truffles can be made 1 week ahead and stored in a single layer, covered, in refrigerator.
PEANUT BUTTER AND BANANA CHOCOLATE TRUFFLES
This is my own recipe...tried on family and friends and all gave their approval! Try them out, they're absolutely delicious!
Provided by Nicki
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h50m
Yield 24
Number Of Ingredients 5
Steps:
- Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.
- Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 10.8 g, Cholesterol 4.5 mg, Fat 6.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 7.5 mg, Sugar 9 g
CHOCOLATE-COVERED PEANUT BUTTER BALLS
Crunchy peanut butter balls dipped in chocolate. A favorite Christmas cookie in my family for at least three generations. Can be refrigerated, frozen, or eaten immediately.
Provided by Edna
Categories Desserts Candy Recipes Truffle Recipes
Time 3h20m
Yield 45
Number Of Ingredients 6
Steps:
- Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
- Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
- Grease a baking sheet.
- Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.
Nutrition Facts : Calories 75.3 calories, Carbohydrate 9.6 g, Cholesterol 2 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 41.9 mg, Sugar 6.3 g
CHOCOLATE PEANUT BUTTER TRUFFLES
The ULTIMATE combination of chocolate and peanut butter! Elegant and Easy! Adapted from a Baker's Chocolate pamphlet recipe. Prep time does not include chilling time.
Provided by TiaGem
Categories Candy
Time 22m
Yield 36 truffles
Number Of Ingredients 9
Steps:
- In a large, microwave-safe bowl, microwave the chocolate squares on high power for 1 minute.
- Stir chocolate and microwave for another minute or until chocolate is melted.
- Remove bowl from the microwave and mix in peanut butter until smooth.
- Let the mixture sit until it has cooled to room temperature.
- Mix in whipped topping and refrigerate for about an hour.
- Shape the mixture into one inch balls.
- Using a melon baller or teaspoon may make this easier.
- Roll the balls in your choice of coatings.
- This part is the most fun!
- Be creative!
- Store the balls in the refrigerator until serving or gift-giving time.
- These would make a nice gift if you placed the balls in paper candy holders and wrapped them up in a decorated tin or plastic container.
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.
DARK CHOCOLATE PEANUT BUTTER TRUFFLE RECIPE BY TASTY
Here's what you need: chocolate chips, heavy cream, peanut butter, peanuts
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in the refrigerator for an hour to cool down.
- With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt).
- In a small bowl, melt peanut butter. On a cutting board, crush peanuts.
- Dip the truffle in melted peanut butter.
- Roll in crushed peanuts.
- Place back in the fridge for 10 minutes.
- Nutrition Calories: 1108 Fat: 110 grams Carbs: 28 grams Fiber: 8 grams Sugars: 10 grams Protein: 31 grams
- Enjoy!
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 BALLS
"It's a tradition for my sister and me to bring these chocolaty confections to functions and family gatherings," notes Rhonda Williams of Mayville, Michigan.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. , In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set.
Nutrition Facts : Calories 138 calories, Fat 9g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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