Triple Chocolate Peanut Butter Truffles Recipes

TRIPLE CHOCOLATE TRUFFLES

Steps:

• In a heavy medium saucepan, cook and stir semisweet chocolate over very low heat until melted and smooth. Remove from heat; stir in cream cheese until combined. Combine coffee crystals and water; add to chocolate mixture and stir until smooth. Cover and chill truffle mixture about 2 hours or until firm.
• Line a baking sheet with waxed paper. Shape the truffle mixture into 1-inch balls (if mixture is sticky, use 2 spoons to shape into balls) and place on prepared baking sheet. Cover and chill for 1-2 hours or until firm.
• In a heavy medium saucepan, cook and stir milk chocolate and shortening over low heat until melted and smooth. Remove from heat; cool to room temperature.
• Use a fork to dip truffles into chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill about 30 minutes or until firm.
• In a small heavy saucepan, cook and stir white baking bar over low heat until melted and smooth. Drizzle over truffle tops. (Use white baking bar to drizzle over milk or semisweet chocolate truffles. Use milk or semisweet chocolate to drizzle over white baking bar truffles.).
• Before serving, chill for a few minutes or until set.

PEANUT BUTTER BALLS (TRUFFLES)

Steps:

• Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the vanilla extract, salt, and confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet very crumbly. (Don't worry, the warmth of your hands will bring it together.)
• Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total.
• Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
• Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial above for how I do this.) If you have leftover chocolate, reheat it and drizzle on top of the truffles. Top with sprinkles, if desired.
• Refrigerate peanut butter balls for 30 minutes or until chocolate has completely set before serving.
• Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks.

CHOCOLATE-PEANUT BUTTER TRUFFLES

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-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.

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 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 TRUFFLES

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.