PEANUT BUTTER COOKIE DOUGH TRUFFLES
Eggless peanut butter cookie dough coated in milk chocolate is our new take on the winning duo of peanut butter and chocolate. Try using virgin or extra-virgin coconut oil in the coating-peanut butter, chocolate and coconut is a winning trio!
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 18 truffles
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degree F. Sift in a medium bowl, then whisk in the baking powder and salt (see Cook's Note).
- Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
- Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
- Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)
PEANUT BUTTER TRUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 40 truffles
Number Of Ingredients 13
Steps:
- Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
- Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.
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.
PEANUT BUTTER TRUFFLES
Steps:
- Scald cream in a small saucepan. Remove from heat and chill. Combine white chocolate and peanut butter together in a mixing bowl and blend together. Add chilled whipping cream and continue blending at high speed until a smooth consistency is achieved. Pour mixture into a suitable container and place in the refrigerator for 24 hours, to allow mixture to set.
- Using a melon baller, or a number 70 scoop, form the mixture into balls. Place balls on a sheet pan and into the refrigerator to firm up.
- Melt the dark chocolate over a double boiler. Gently dip each ball in the melted chocolate so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until required.
PEANUT BUTTER TRUFFLES
Peanut Butter Truffles are easy no-bake bite size treats with powdered sugar, peanut butter, chocolate chips and vanilla, covered in peanuts.
Provided by Sabrina Snyder
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- To your stand mixer add the powdered sugar, peanut butter, butter, vanilla extract and salt on medium speed until well combined.
- Roll into 1 inch balls, dip in melted chocolate, top with crushed peanuts.
- Refrigerate for 20 minutes to harden, then serve chilled.
Nutrition Facts : Calories 194 kcal, Carbohydrate 19 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 7 mg, Sodium 76 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER TRUFFLES
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.
PEANUT BUTTER TRUFFLES
These are my family's favourite holiday treat. Where we live the kids call them "Moose Droppings", but don't let that keep you from trying them...they are decadent! Cook time is the time it takes to dip them in the chocolate.
Provided by Kitchen Queen
Categories Candy
Time 50m
Yield 60 serving(s)
Number Of Ingredients 5
Steps:
- Mix the first four ingredients together well.
- Shape into 1 inch balls.
- Dip balls into melted chocolate and place on waxed paper lined cookie sheet to set.
- *I find the balls easier to dip when they are frozen or at least cold.
- I make the balls one day, pop them in the freezer and take them out a few at a time to dip-- this keeps them from being too soft to dip.
- *If you can't find dipping wafers, substitute semi-sweet chocolate chips melted with 1/3 grated parowax (yes, parowax is edible!).
Nutrition Facts : Calories 60.5, Fat 4, SaturatedFat 1.1, Cholesterol 2, Sodium 35.1, Carbohydrate 5.3, Fiber 0.4, Sugar 4.5, Protein 1.6
PEANUT BUTTER TRUFFLES
Make and share this Peanut Butter Truffles recipe from Food.com.
Provided by Chilicat
Categories Candy
Time 40m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Heat cream with peanut butter in a saucepan. Whisk together as peanut butter melts. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water.
- Combine peanut butter mixture with melted chocolate. Add vanilla and mix. Place in refrigerator for 10 minutes. Mix powdered sugar and cocoa together.
- Line a baking sheet with waxed paper. Using a melon baller, place rounded small portions onto waxed paper, spacing so that they don't touch. Roll truffle in cocoa-powdered sugar mixture or ground peanuts.
Nutrition Facts : Calories 181.6, Fat 13.4, SaturatedFat 6.3, Cholesterol 10.2, Sodium 33.5, Carbohydrate 16.5, Fiber 2, Sugar 13.2, Protein 3.3
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
PEANUT BUTTER TRUFFLES
From the Milwaukee Journal/Sentinel. Cooking time is a guess and involves rolling the balls. This is no cook.
Provided by WI Cheesehead
Categories Candy
Time 4h50m
Yield 80 serving(s)
Number Of Ingredients 7
Steps:
- Place cream in wide, 2-quart saucepan over medium heat until it just comes to a simmer.
- Remove from heat and immediately sprinkle milk chocolate into cream.
- Cover and let sit 5 minutes; the heat should melt the chocolate.
- Stir very gently until smooth.
- Stir in peanut butter until well blended.
- Pour mixture into shallow bowl and cool to room temperature.
- Cover with plastic wrap and allow to sit, preferable overnight, until firm enough to roll. (Or refrigerate until firm, about 4 hours).
- Chop peanuts finely.
- Grate bittersweet chocolate on largest holes of box grater.
- Toss peanuts and chocolate together in medium, bowl.
- Coat your hands with cocoa powder and roll ganache into 3/4 to 1 inch balls.
- Toss truffles in chocolate-peanut coating (you may have to press the coating onto the truffles).
- Place in fluted paper cups, if desired, and serve at room temperature.
- NOTE: Chocolate is called milk couverture chocolate or use confectionary coating.
Nutrition Facts : Calories 62, Fat 4.9, SaturatedFat 2.2, Cholesterol 4.1, Sodium 19.6, Carbohydrate 4.6, Fiber 0.6, Sugar 3.5, Protein 1.1
SURPRISE! PEANUT BUTTER TRUFFLES #SP5
Make and share this Surprise! Peanut Butter Truffles #SP5 recipe from Food.com.
Provided by Dawn C.
Categories Dessert
Time 3h
Yield 30 pieces of candy, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In mixing bowl add mashed potatoes, melted white chocolate chips, peanut butter and vanilla. Using mixer on medium speed, mix ingredients until smooth. Place mixture in bowl into refrigerator and chill about 2 hours.
- After mixture has become firm, use a melon baller or your hands to roll into 1 inch balls. Work in small batches, leaving unused portion in refrigerator until ready to roll. Place balls on wax paper lined cookie sheet. When all balls are rolled place cookie sheet in refrigerator while preparing milk chocolate coating.
- Working with 1 cup of milk chocolate chips at a time, place chips in microwavable bowl or in a double boiler. Microwave at 50% power one minute at a time, stirring between minutes until completely melted. If using double boiler, stir often over medium heat until melted.
- Roll chilled balls in melted chocolate 1 at a time and return to waxed paper. Chill truffles in refrigerator for about 30 minutes or in freezer for about 15 minutes. Best served cold.
Nutrition Facts : Calories 824.7, Fat 57.7, SaturatedFat 22.3, Cholesterol 18.4, Sodium 364.5, Carbohydrate 61.8, Fiber 5.8, Sugar 50.7, Protein 22
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