Can you believe it's already the seventh week of 2011?! In my quest to "try something new every week" this year, I've hit my 100th post today. Well, my 100th since switching to Wordpress from Blogger. I've actually been blogging since 2007, but I've posted 100 entries in just over seven months. Crazy, huh?
I digress. That is not my new thing, since I've blogged over 500 entries in that period of time. You'll remember that last week
I whipped up two batches of home made peanut butter and this week I put it to good use making chocolate peanut butter truffles! Well, the peanut butter didn't make the truffles, I did. In all my years of
being addicted to loving chocolate, I've never once made a truffle before this week.
So let's bring on this week's new thing:
Chocolate Peanut Butter Truffles (made by yours truly for J.D.'s Valentine's Day gift)
I'll admit, the
recipe I found seemed pretty intense at first (hey, I was reading it off my cell phone, it looked much longer than it actually was, haha -- that's what she said).
Ingredients:
- 1 c chopped bittersweet chocolate or chocolate chips
- 1/2 c cream
- 1/2 cup peanut butter, creamy or crunchy
- 2 c chocolate candy coating, for dipping
- optional decorations: crushed peanuts, peanut butter cups, or peanut butter chips
Directions:
Place the chopped chocolate or chocolate chips and the cream in a medium microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. **Every time it says microwave, I went with a double boiler method. You could do either, obviously.
Once the chocolate has melted, add the peanut butter and stir until the mixture is entirely smooth. It may not look like it will come together, but keep stirring and you will eventually have a smooth, shiny chocolate mixture. This is your “ganache,” or truffle center.
Cover the top of the ganache with a layer of cling wrap, and place the bowl in the refrigerator until it is firm enough to scoop, at least 4 hours or overnight.
Cover a baking sheet with foil. Using a small cookie or candy scoop, or a teaspoon, scoop up small balls of the ganache and roll them between your palms to get a round shape. Return the balls to the refrigerator to chill while you melt the chocolate coating.
Place the chocolate candy coating in a small bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Allow the coating to cool for a few minutes, until it is still warm but not so hot as to melt the truffle centers.
How cute is this pink spatula with hearts?!?!
Once the coating has cooled a bit, remove the tray of truffle centers from the refrigerator. Using dipping tools or a fork, dip a center into the melted chocolate until it is completely submerged. Remove it from the coating and allow the excess to drip back into the bowl. Place the truffle on the foil-covered baking sheet and repeat with remaining truffles and chocolate. If desired, you can decorate the truffles with crushed peanuts or peanut butter cup candies while the chocolate is still wet. Alternately, you can melt a small amount of peanut butter chips and drizzle the melted chips over the tops of the truffles. Refrigerate for 20 minutes.
**Note, I realized that no matter what I tried, the chocolate covering was melting the truffle centers and ruining the consistency of the melted chocolate. This is where I started over and got smart, painting the truffles with a silicone pastry brush instead of submerging them, which led to the melted centers and a subsequent compromised candy coating.
Making truffles (for someone as inexperienced at pastry as I am) was kind of an ordeal! I became super frustrated really easily, but in the end I think it worked out! It was definitely worth it, and as with everything I've tried this year: I definitely want to try it again and see what kind of skills I can develop and if I can perfect the art of making chocolates. Who knows, maybe I'll make a whole "box of chocolates" with various truffle centers. Forrest Gump would be proud.
Sooooo, who wants to come help me eat some of these!? (And by me, I clearly mean J.D.). We have over 15 still in the fridge and I've already had an amount that certainly is more than two...
Now if you'll excuse me, I'm off to make a sandwich with my leftover coconut peanut butter and some pineapple mango jam. Très tropical...
