Raspberry Peanut Butter Chocolate Truffles With Cocoa Powder Recipes

Steps:

• Put the heavy cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a heatsafe bowl, pour the hot cream mixture over it and let it sit until the chocolate is completely melted, about 10 minutes.
• Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the cognac, raspberry extract and vanilla extract, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
• Line a baking sheet with parchment paper. Put the cocoa powder in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and roll the balls in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.

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.

Steps:

• In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.