12/28/2015
Peanut Butter Truffles and Chestnut & Chocolate Truffles
"Peanut Butter Truffles" about 20
1/2 cup confectioners' sugar
3 T peanut butter
1 oz cream cheese, softened
2 T salted dry-roasted peanuts, chopped coarse
20 peanut halves
1/4 t vanilla extract
4 oz semisweet chocolate, chopped
1 T vegetable oil
>how to make<
*Line large plate with parchment paper.
*Stir sugar, peanut butter, cream cheese, chopped peanuts, and vanilla in bowl until uniform.
*Roll mixture into twenty 1/2" balls; space balls evenly apart on prepared plate.
*Freeze, uncovered, for 15 minutes.
*Microwave chocolate and oil in bowl, covered, at 50 % power, stirring occasionally, until smooth, 2 to 4 minutes.
*Using toothpick, pick up 1 ball and dip into chocolate to coat, letting excess chocolate drip back into bowl.
*Return ball to plate, remove toothpick, and immediately place peanut half over toothpick hole.
*Repeat with remaining with balls.
*Freeze balls, uncovered, until chocolate has hardened, about 10 minutes.
*Serve, or store in refrigerator until serving time.
(Truffles can be refrigerated in airtight container for up to 1 week.)
This recipe is quoted from Cook's Illustrated.
"Chestnut & Chocolate Truffles" about 20
85g dark chocolate
50g butter
50g caster sugar
2 t vanilla extract
230g chestnuts (pre cooked)
>how to make<
*Melt the dark chocolate over a bain marie.
*While waiting, cream together the butter, caster sugar, and vanilla until fluffy in a medium sized bowl.
*Add in the minced chestnuts and mix all together until well mixed and smooth.
*Add in the melted chocolate and mix to combine.
*Roll into balls and cover with cocoa powder.
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"Peanut Butter Truffles" about 20
1/2 cup confectioners' sugar
3 T peanut butter
1 oz cream cheese, softened
2 T salted dry-roasted peanuts, chopped coarse
20 peanut halves
1/4 t vanilla extract
4 oz semisweet chocolate, chopped
1 T vegetable oil
>how to make<
*Line large plate with parchment paper.
*Stir sugar, peanut butter, cream cheese, chopped peanuts, and vanilla in bowl until uniform.
*Roll mixture into twenty 1/2" balls; space balls evenly apart on prepared plate.
*Freeze, uncovered, for 15 minutes.
*Microwave chocolate and oil in bowl, covered, at 50 % power, stirring occasionally, until smooth, 2 to 4 minutes.
*Using toothpick, pick up 1 ball and dip into chocolate to coat, letting excess chocolate drip back into bowl.
*Return ball to plate, remove toothpick, and immediately place peanut half over toothpick hole.
*Repeat with remaining with balls.
*Freeze balls, uncovered, until chocolate has hardened, about 10 minutes.
*Serve, or store in refrigerator until serving time.
(Truffles can be refrigerated in airtight container for up to 1 week.)
This recipe is quoted from Cook's Illustrated.
"Chestnut & Chocolate Truffles" about 20
85g dark chocolate
50g butter
50g caster sugar
2 t vanilla extract
230g chestnuts (pre cooked)
>how to make<
*Melt the dark chocolate over a bain marie.
*While waiting, cream together the butter, caster sugar, and vanilla until fluffy in a medium sized bowl.
*Add in the minced chestnuts and mix all together until well mixed and smooth.
*Add in the melted chocolate and mix to combine.
*Roll into balls and cover with cocoa powder.
Labels: chestnut truffles recipe, chocolate truffles recipe, peanut butter truffles recipe, truffles recipe
