Prep 20 mins
Cook 2 mins
The ULTIMATE combination of chocolate and peanut butter! Elegant and Easy! Adapted from a Baker's Chocolate pamphlet recipe. Prep time does not include chilling time.
- 1 (8 ounce) package semisweet baking chocolate
- 1⁄2 cup peanut butter
- 1 (8 ounce) container whipped topping, thawed
- powdered sugar
- finely chopped nuts
- coconut flakes
- multi-colored candy sprinkles
- chocolate sprinkles or vanilla candy sprinkles
- cookie crumbs
- In a large, microwave-safe bowl, microwave the chocolate squares on high power for 1 minute.
- Stir chocolate and microwave for another minute or until chocolate is melted.
- Remove bowl from the microwave and mix in peanut butter until smooth.
- Let the mixture sit until it has cooled to room temperature.
- Mix in whipped topping and refrigerate for about an hour.
- Shape the mixture into one inch balls.
- Using a melon baller or teaspoon may make this easier.
- Roll the balls in your choice of coatings.
- This part is the most fun!
- Be creative!
- Store the balls in the refrigerator until serving or gift-giving time.
- These would make a nice gift if you placed the balls in paper candy holders and wrapped them up in a decorated tin or plastic container.
I wasn't sure about this combination, but it worked up really well and they were delicious! Make sure the nuts are very finely chopped...almost nut dust...if you like a smooth, rich truffle. With all my truffles I use a 1 TBLS. scoop and lay them out on waxed paper, then refridgerate them. When firm, I lightly roll them into a 'perfect' ball shape, then roll them in coating. It cuts down on refrigerator time. Again, these were really good and I would make again.
I also know this recipe from Baker's, not your usual truffle, but it was so creamy and delightful. The chocolate flavour was very prominent when I first made these and sampled them a few hours later. But after sitting for almost 24 hours the peanut butter really shines through! The only problem I had with this is the actual rolling of the truffles. I had to actually stick the mixture in the freezer for it to really harden up and I tried to roll it in icing sugar but it just absorbed most of it. So I ended up rolling it in finely grated milk chocolate. Worked perfectly! Tastes great! Next time I'll put the mixture in the freezer from the beginning. Thanks for posting.
these are sooo good! the mixture was super easy to make and so light and fluffy it would be great in a graham craker pie crust as a mouse. the only problem i had was it was so soft they were hard to roll out and work with. everyone loved them even tho they were very soft. not sure if that was my mistake or what. wouldnt make them again in the truffle form, but in pie form yes!