Chocolate Peanut Butter Truffles Recipe
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Chocolate Peanut Butter Truffles

1 cup heavy cream
3/4 cup smooth peanut butter
24 ounces semisweet chocolate, melted
1 teaspoon vanilla
1/2 cup powdered sugar
1/2 cup Dutch processed cocoa

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 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 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.

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. 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. Keep chilled

Yield: 30 to 50


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