Chocolate Peanut Butter Truffles

Hello Lover,

 

 

 

Where have you been all my life?

 

 

I told Jennifer that I had a burning desire to eat a chocolate peanut butter truffle.

 

 

 

 

She said, “What?  Like a Buckeye?”

 

 

Kind of, I guess?  Except you cover the whole thing in chocolate?!?!?!

 

 

So I did a little google-ing.

 

 

I found this recipe.

 

 

And then I realized…

 

 

There was no butter?!?!!?

 

 

In my fridge?!?!?

 

 

 

 

How does that happen?

 

 

Not cool.  Not cool at all.

 

 

But I remembered….

 

 

 

 

This was in the fridge.

 

 

And I had some of these

 

 

 

 

Back in business!

 

 

And you can totally use any kind of chocolate you want.

 

 

A shortage of butter was NOT going to stand between me and my peanut butter truffles!

 

 

And OMG!  These things are seriously outrageous!

 

 

 

 

But totally easy.

 

 

Do they look boring to you?

 

 

I thought so.

 

 

So I figured more chocolate is better, right?

 

 

 

 

I happened to have some white chocolate chips.

 

 

So I melted them too!

 

 

For some reason the white chocolate didn’t melt the same way as the milk chocolate.

 

 

It was thick.

 

 

You can see the blobs.

 

 

 

 

They weren’t very pretty.

 

 

So I added a couple of tablespoons of shortening.

 

 

And put them back in the microwave for 30 seconds.

 

 

That worked.  (I was a little heavy handed with my white chocolate, so I adjusted the recipe below).

 

 

 

 

I just used a fork and dipped it in the melted white chocolate.

 

 

And just pretty much splashed it everywhere.

 

 

But they have character, right?

 

 

 

 

What happened here?

 

 

 

 

There must have been a truffle monster in my kitchen!

 

 

 

 

Oh.  Wait.  I did that!  No regrets.  No regrets at all.

 

Chocolate Peanut Butter Truffles

Adapted from She Wears Many Hats

Ingredients:

1/2 cup peanut butter

1/4 cup of cream cheese

1 1/2 cups powdered sugar

8 oz milk chocolate chips (dark or semi sweet can be substituted)

4 oz white chocolate chips

1 tablespoon of vegetable shortening

 

Instructions:

Beat together peanut butter and cream cheese.  Slowly add powdered sugar and beat until combined.    Roll into balls (about 1 inch or so), put on a baking sheet (I lined mine with parchment paper) and refrigerate for about 20 minutes.

Put milk chocolate chips in a microwave safe bowl and microwave for 30 seconds.  Stir and microwave for an additional 20 seconds.  (Times may vary with different microwaves).  Chips will be partially melted.  Stir them until they are smooth.

Drop peanut butter balls into the melted chocolate and roll around until covered.  Use a fork to remove and place on baking sheet.  Refrigerate while melting the white chocolate.

Add the white chocolate chips to a different microwave safe bowl with the shortening.  Microwave in 10 second increments until partially melted.  Stir together until completely melted.  It should be thin enough to drizzle.  Add more shortening if needed.

NOTE: When melting chocolate, be sure everything is dry because water will totally jack up your chocolate!!!!