These Peanut Butter Truffles are so simple to make. Even the decorations are only limited to your imagination.
I love walking into a fancy chocolate shop and looking at the rows and rows of fancy decorated chocolates in the case. Each one has it’s own personality and looks better than the one next to it.
I wanted to recreate that feeling at home by choosing to decorate each one differently even though the inside is same for all of them. Of course you can mix it up too, but for simplicities sake I made two different kinds of truffles. Featured on this page are the Peanut Butter Truffles made with Cocoa Rice Krispie cereal and Oreo Truffles rolled in fruit powders. Get that recipe here.
I made these for Valentines Day, but you can decorate these for any holiday really.
These truffles have only 5 ingredients and no baking is required. This is a recipe the kids can help with too. Go crazy with the decorations. The more different the decorations the better your candy box will look.
1.Use the best chocolate you can get. This will upgrade the truffles to that fine chocolate taste you get at an expensive chocolate shop.
2.Use only one source of chocolate. If you try to use 2 or more different chocolates your result will not be smooth and the melting result can be different for each one ending in a result you may not like.
3.Tempering the chocolate is the key to making beautiful professional looking candies. This gives you the smooth coating and hardened ‘snap’ when the chocolates cool down.
To temper your chocolate whether it be chocolate chips or chocolate chunks, do not melt all of the chocolate at once. There are two methods in melting. One is the stove top using a double boiler or a bowl sitting in a pot of simmering water and the other is the microwave.
For the stovetop method, bring a small pot of water to a boil then bring it down to a simmer. Place a heat resistant bowl bigger than the pot and place it on top. with half of the chocolate. Stir until melted. Take off the heat and slowly add the rest of the chocolate mixing between each addition until melted. When all of the chocolate is melted, wait until it reaches 90F before dipping.
For the microwave method, Place half of the chocolate into a microwave safe bowl and heat in 30 second intervals stirring each time until it is melted. Be careful not to burn or over heat the chocolate. There will be no going back from this and you’ll have to start over. Add rest of chocolate in small additions until all incorporated. Again, wait until it reaches 90F before dipping.
Have fun! The recipe is so easy and fast, you can spend the time on the decorations instead of recipe.
Peanut Butter Truffles
Servings: 36 truffles
1/4 cup salted butter, softened
1 cup creamy peanut butter
1 1/2 cups powdered sugar
2 cups crispy rice cereal (1/2 cup crushed)
2 cups chocolate chunks or chips for coating
In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
Using a fork, stir together the melted butter and peanut butter until smooth.
Microwave additional 20 seconds, as needed.
Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
Using your hands, roll the mixture into approximately 36 1-inch balls. Place them on a parchment lined baking sheet and put into the fridge for about 30 minutes to firm up.
In a small microwave-safe bowl, add the chocolate chunks. Microwave for 30 seconds and stir until melted.
Drop the truffles in the melted chocolate one at a time using 2 forks to roll around for even coating. Place back on another parchment lined baking sheet.
After the chocolate is set, decorate with royal icing, sprinkles or decoration of your choice.
**BONUS RECIPE TO COMPLETE YOUR GIFT BOX!!
RED VELVET OREO TRUFFLES
This recipe is so easy and you can make these for Christmas too!
Crush an entire box of Red Velvet Oreos in a food processor until they are in fine crumbs. The finer the better your result will be.
Add 1 softened 8oz block of cream cheese and blend until fully incorporated.
Using a small cookie scoop, make small 1″ round balls and place them on a parchment lined baking sheet. Place in the fridge.
In the meantime, start tempering the chocolate and let it come to 90F. (review instructions above)
With 2 forks, dip and rotate the truffles in the chocolate and put on another parchment lined baking sheet. Let air dry for best results in a cool area or place in your fridge until set. This will take around 2-3 hours until you can handle them.