Peanut Butter Truffles
 
 
You can substitute any similar ingredient for the peanut butter- similar in viscosity and texture
Author:
Serves: 18
Ingredients
  • Heavy Cream ½ cup (120ml)
  • 60% Couverture Chocolate 8oz (224g)
  • Creamy Peanut Butter 4 Tablespoons (80g)
  • Miniature Chocolate Chips ½ cup (113g)
  • Dry Roasted *Salted peanuts ½ cup (113g)
  • *optional salted or not salted
Instructions
  1. Boil the heavy cream and pour over the finely chopped chocolate to melt.
  2. Whisk smooth
  3. Add the peanut butter and whisk smooth
  4. Set aside until it is firm enough to scoop
  5. Scoop into 1" balls and then roll in chopped peanuts and mini chocolate chips
Notes
Truffles are meant to be eaten at room temperature.

As long as you are working with gloved hands there is not risk of bacteria getting trapped inside the truffle, so you can store truffles for up to 4 days at room temperature in a cool dry place.


Freezing of dipped truffles is not the greatest since chocolate does not like condensation and freezing almost always produces condensation on the thaw.
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/how-to-make-chocolate-truffles/