EASY PEANUT BUTTER TRUFFLES
My husband is a huge peanut butter fan and grew up where honey was a household staple. This pairing goes so well together. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 64 truffles.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 87 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 54mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER COOKIE TRUFFLES
Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
- In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
- In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
- Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Truffle, Sodium 80 mg, Sugar 9 g, TransFat 0 g
EASY TRUFFLES
Our smooth, creamy bonbons are so divine you may be tempted to save this recipe for a special occasion. But with just a few ingredients, they're easy to make anytime. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 4
Steps:
- Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours., Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan; refrigerate until firm, about 1 hour.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER TRUFFLES
Steps:
- Combine white chocolate and peanut butter together in a mixing bowl and blend together. Then add chilled whipping cream and continue blending at high speed until smooth consistency is achieved. Pour mix into a suitable container and place in the refrigerator for 24 hours to allow mixture to set.
- Using a melon baler or #70 scoop, form the mixture into balls. Place balls in the refrigerator so they can firm up.
- Melt the dark chocolate in a double boiler and then gently dip each ball so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until serving.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
CHOCOLATE-PEANUT BUTTER TRUFFLES
Peanut Butter and Chocolate are just 2 of my taste addictions. These truffles are fantastic, better than the peanut butter cups I used to devour while I was growing up.
Provided by evelynathens
Categories Candy
Time 5h7m
Yield 40 truffles
Number Of Ingredients 6
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.
PEANUT BUTTER TRUFFLES
Once you master ganache (see our handy 101 here), making these melt-in-your-mouth confections is a breeze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 28
Number Of Ingredients 3
Steps:
- Immediately after making the ganache, add it little by little to peanut butter, whisking constantly, until smooth. Refrigerate in a 5-by-8 1/2-inch glass loaf pan, covered, until firm, 4 hours to overnight.
- Scoop with a 1 1/4-inch ice cream scoop, and roll into smooth balls with your palms. (If mixture softens, refrigerate until firm.) Roll each in cocoa, tapping gently to remove excess. Refrigerate in mini baking cups for 30 minutes (or up to 4 days).
PEANUT BUTTER TRUFFLES
Package a few of these in a pretty container for the perfect gift. They are easy to make and delicious. Tempering is a two-part heating process that prepares the chocolate for candy. Without tempering, the chocolate loses its luster. We made the peanut butter truffles three ways: we used Callebaut white chocolate that we tempered; we used Callebaut milk chocolate, which we also tempered; and for the third batch we used Ghirardelli bittersweet chocolate with the accompanying recipe, which does not require tempering.
Provided by Kimmie Kooks
Categories Candy
Time 1h
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Melt white chocolate (such as Callebaut or Valrhona) and add to peanut butter.
- Mix thoroughly and allow to cool in refrigerator until firm.
- Dust hands with powdered sugar and scoop mixture into a teaspoon to form a ball.
- Keep hands coated with powdered sugar and roll until round and smooth.
- Put in refrigerator for a few minutes.
- Dip in batch of tempered white chocolate and decorate. Makes approximately 15 truffles.
- To temper chocolate for these truffles, Diane Wickland uses the microwave but cautions that you need to closely watch your chocolate so it doesn't scorch. You will need an accurate thermometer for tempering. Cut the chocolate into pieces and put into a microwave-safe bowl. Microwave for about 2 minutes on high, said Wickland. You want to bring the chocolate to 115 to 120 degrees. Take the chocolate out of the microwave and cool to temperature of approximately 89 to 90 degrees. To decrease the temperature, Wickland will "seed" the chocolate, adding small pieces of unmelted chocolate into the mixture, stirring to melt the pieces. This quick tempering method is ideal for truffles.
Nutrition Facts : Calories 256.4, Fat 18.5, SaturatedFat 7, Cholesterol 5.3, Sodium 115.5, Carbohydrate 18.9, Fiber 1.3, Sugar 16.7, Protein 6.6
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5/5 (1)Category Desserts And SweetsCuisine AmericanTotal Time 1 hr 10 mins
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- Using a mini scoop, scoop the mixture out onto a parchment lined baking sheet. You should get about 12-15 balls, depending on the size of the scoop you use.
- When ready, melt the wafers according to package directions. If you find you need to make more, simply heat a handful to finish off. Usually about 1 1/2 cups is what I use total.
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