Easy Peanut Butter Chocolate Truffles Recipes

EASY PEANUT BUTTER CHOCOLATE TRUFFLES

Steps:

• Add cream to a small saucepan and bring just to a boil over medium-high heat (do not let boil).
• Meanwhile, add chocolate, peanut butter and butter to a medium glass bowl (add optional salt if you'd like a more salted-chocolate truffle).
• Pour hot cream over ingredients in bowl and let stand 5 minutes. Whisk until thoroughly mixed and smooth.
• Let stand at room temperature for an hour.
• Line a baking sheet with parchment or waxed paper. Use a small cookie scoop to make balls from the thickened mixture (if it's not firm enough to roll, place bowl in refrigerator for 10-15 minutes, but no longer than that), roll in chopped nuts (or optional cocoa powder) and place on prepared pan.
• Refrigerate until firm, then place in an airtight container to store in fridge.

CHOCOLATE-PEANUT BUTTER TRUFFLES

Steps:

• Beat the confectioners' sugar, peanut butter, butter, vanilla and salt in a large bowl and beat with an electric mixer on medium speed until well combined. Roll rounded teaspoons of the mixture into balls and place on a parchment-lined baking sheet.
• Roll the truffles in the chopped chocolate. Chill until very cold and firm, about 20 minutes.

CHOCOLATE-PEANUT BUTTER TRUFFLES

Steps:

• To prepare chocolate-peanut butter mixture and chill: Heat cream with peanut butter in a 1-quart 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 medium-mesh 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 1-inch 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.

EASY PEANUT BUTTER TRUFFLES

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a small saucepan, combine honey and remaining butter over medium heat; cook and stir until blended. Stir in peanut butter until smooth. Remove from heat; whisk in confectioners' sugar and vanilla. Spread into prepared pan. Refrigerate, covered, 2 hours or until firm., Place peanuts in a shallow bowl. Using foil, lift candy out of pan. Remove foil; cut candy into 64 squares. Shape squares into balls; roll in peanuts. Store between layers of waxed paper in an airtight container in the refrigerator.