I’ve recently become somewhat obsessed with making truffles. Right before Easter my friend came over to hang out and was interested in learning how to make truffles. I had been dying to try out this new truffle recipe and decided it was the perfect time. I told her we had to document the process as this was a recipe I had been planning to blog about. So …. we collected all the ingredients, got the camera ready and the truffle making began!
Although I do really enjoy cooking by myself, having someone to chit chat with and lend that extra hand makes the process that much more fun! I’ve been trying to think of a clever/fun name for these truffles, but haven’t come up with anything good yet. I was considering PB&R, but that reminded me too much of the beer PBR … pout. Any good name suggestions out there?
If you decide to go for the larger portion of peanut butter these truffles kind of become a fancier and more decedent version of Reese’s Peanut Butter cups with a hint of Raspberry. Either way the feedback on this little dessert was very positive so it will definitely be staying in the make again (and again hahaha) pile of recipes.
Here we go … it’s truffle yummilious time!!
10 oz semisweet chocolate
1/2 cup heavy cream
2 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/2 teaspoon raspberry extract
1/4 cup peanut butter (if you are peanut butter LOVER do 1/2 a cup)
10 oz of chocolate for coating like melting chocolate
Chop the chocolate and put in a heatproof bowl.
Bring the heavy cream and butter to a simmer in a saucepan over medium heat.
Pour cream/butter mixture over the chocolate and let sit until melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
Stir in the vanilla and raspberry extracts.
Then stir in the peanut butter. Stir until the ganache is smooth and shiny.
Pour into a shallow baking dish (or leave in the glass bowl as I did) and refrigerate until firm, 1-2 hours or overnight.
Roll tablespoonfuls of the ganache into 24 balls, then return to the refrigerator for at least an hour. Heat your melting chocolate in a double broiler or in a chocolate melting pot. Drop each truffle into the melted chocolate and cover completely. Transfer to a parchment-lined baking sheet. Place in the refrigerate until firm. Store is airtight container until ready to serve. I like to let them sit at room temperature for 20 minutes before serving to ensure the center is nice and gooey!!
I hope you like this new tidbit!!! I’ve created an easy print recipe card for this recipe.
Click here for a 3×5 index card recipe card.
Recipe adapted from Food Network Magazine.