It’s time once again for Group A’s reveal for Secret Recipe Club.
This month I was assigned The Heritage Cook, and when I got my assignment I was SO excited. I love Jane’s blog and have obsessively followed it for a long time. She always makes delicious recipes and has such great stories to go along with everything. Choosing something was an entirely different situation, there are so many things on her blog that I want to try or make. I started out with a huge list, and finally narrowed it down to Duck Fat Fries, Chocolate-Covered Peanut Butter Truffles and Braised Italian Chicken Canzanese.
I finally settled on the Chocolate Covered Peanut Butter Truffles. There were several reasons for this. One, I love Chocolate and Peanut Butter and who can resist a homemade truffle. Two, I needed a super easy recipe because I was staying at a friends house for a week to dog sit and I didn’t know what she had and what she didn’t have. Three, I thought it would be nice to surprise my friends when they arrived home with a treat and this seemed like the perfect answer.
These Chocolate Covered Peanut Butter Truffles are deliciously SINFUL!
Jane, this is such an easy, fun recipe and the resulting truffles are delicious. Thank you! I had so much fun on your blog this month!
Chocolate Covered Peanut Butter Truffles
- Vegetable oil spray
- 2 cups (most of an 18 oz jar) chunky or smooth peanut butter or almond butter
- 1 cup confectioners' sugar
- 2 tsp pure vanilla paste or extract
- 12 oz semisweet chocolate, finely chopped
- Begin by lining a baking sheet with a parchment paper. Measure out two cups of peanut butter (or do what I did and use a 16oz jar) and place in a bowl. I had to use a real bowl and do it by hand, but Jane used her stand mixer bowl which had I have been at home when I made these, I would have done). Combine the peanut butter with the powdered sugar and vanilla extract. If you use a stand mixer, the paddle attachment works best for this. Mix until completely blended.
- Using a mini ice cream scoop, scoop out balls of peanut butter and place on the prepared baking sheet. I used my hands to roll them into a more ball like shape. The peanut butter will soften, so wash your hands in cold water periodically and dry them off thoroughly, then continue rolling. Place the pan in the refrigerator or freezer for 1 hour or until chilled. I chose the freezer and found that dipping them in the chocolate was MUCH easier and retained their shape.
- Melt the chocolate in a double boiler or using a heatproof bowl placed on top of a saucepan of simmering water.
- Stir the chocolate constantly until completely melted and silky smooth.
- Place one frozen peanut butter truffle in the melted chocolate, rolling it around to completely coat. I used a fork to dip it in and a spoon to cover it with chocolate all over. Tap the truffle gently on the edge of the bowl to remove the excess chocolate.
- Continue until all the truffles are coated. Place them in the refrigerator to set the chocolate. I allowed mine to hang out for about an hour or so.
Note: Store these truffles in an airtight container in the refrigerator and serve them cool, to keep the chocolate from melting.
Be sure and check out the original post – Chocolate Peanut Butter Truffles over on Jane’s blog, for more helpful tips to making these goodies!