Hey, did you think we could leave National Peanut Butter Lover’s Day with just one delicious recipe for candy featuring peanut butter? No way! One of my all-time favorite candies has to be truffles. I like things that are creamy, and nothing is more creamy than a good truffle. The first time I made truffles, I was so thrilled that they looked “professional”. The key to truffles has to be chill, chill and more chill. The colder the center, the easier it is to get the outside coating over a well-shaped ball. If things happen to go sideways, just stick the candy back into the refrigerator or freezer, and chill again.
Chocolate Peanut Butter Truffles
3 tablespoon Butter, softened
1/2 cup creamy Peanut Butter
3/4 cup Powdered Sugar, sifted
1 1/4 cup Semi-sweet Chocolate Chips
1 tablespoon Shortening
1/4 cup Milk Chocolate Chips
1 teaspoon Shortening
Line a baking sheet with wax paper.
In a medium bowl, mix together the butter and peanut butter until smooth and well combined.
Sift powdered sugar, incorporate into the peanut butter mixture. Mix until a smooth dough forms in the bowl. Form the dough into 1 1/2 tablespoon balls. Place the peanut butter ball on the prepared baking sheet. Place in the refrigerator until chilled through, about 30 minutes.
While the peanut butter balls are chilling, melt the sem-sweet chocolate with 1 tablespoon shortening in a microwave safe bowl. Microwave in 25 second intervals, stirring between, until chocolate is fully melted.
Remove the peanut butter balls from the refrigerator. Dunk the balls, one at a time, into the melted chocolate using a fork to roll the balls in the chocolate to fully coat. Let excess chocolate drip back into the bowl. Place the coated peanut butter balls back on the baking sheet and repeat until all the balls have been coated.
Place chocolate covered balls back into the refrigerator to chill for 10 minutes.
While the candy is chilling, melt the milk chocolate chips with 1 teaspoon of shortening in the same way the semi-sweet chocolate was melted.
Remove the truffles from the refrigerator. Usint a fork dipped in the milk chocolate, drizzle over the truffles for an attractive presentation.
Truffles are best when chilled and should not sit out more than 10 minutes before serving.