Hello my dear readers,
If you are the peanut butter chocolate lover …you are welcome.
5 star cookies is sharing this amazing recipe with you.
The name is…..let angels sing for a moment…the name is
Peanut Butter Chocolate Truffle Candy
You will love this recipe.
Chocolate truffle is hiding all insecurities inside of very powerful, down to earth
peanut butter master protector.
Check the pictures – Can you feel the love and connection?
Don’t answer, just feel it.
Dear my baking nation, let’s make it happen.
- Peanut Butter
- icing sugar
- graham crumbs
- semi-sweet chocolate
- heavy cream
-Make chocolate truffle in advance.
-6 oz finely chopped semi-sweet chocolate
-1/2 cup heavy cream
-1/2 TBSP butter softened to room temperature
Pour 1/2 cup of heavy cream into a small saucepan and heat until it comes to a simmer.
Pour the hot cream over chopped chocolate.
Let it sit for 3 minutes.
Gently whisk the cream and chocolate together until your ganache is shine and smooth.
Add 1/2 TBSP butter and whisk until incorporate.
Press a layer of cling wrap on top of the ganache and keep in the fridge for about 2 hours.
Use a small 1 inch teaspoon to form small balls.
Roll them between your palms to create perfect, round chocolate truffle.
Keep in the fridge until firm and ready for next stage in their life.
Peanut Butter Life
Now, let’s make the peanut butter supporter.
STEP 2-Peanut Butter Bubble
2/3 cup peanut butter (smooth)
2 /3 cup icing sugar
1/3 cup graham crumbs
1/8 cup butter (salted)
muffin/cupcake papers (you can use miniature size muffin cups or the regular one)
Combine icing sugar and graham crumbs in a small bowl. Set aside.
Melt peanut butter and butter.
Add icing sugar/graham crumbs into melted butter and stir until all ingredients are incorporated.
Let it cool for about 45 minutes or until you can handle the mixture to roll into the ball.
Take 2 TBSP sized balls of mixture.
Flatten each ball and place one of chocolate truffle inside.
Wrap the peanut butter mixture around the chocolate truffle and roll into ball.
Place into the cupcake liner.
Repeat the process until you used all peanut butter mixture.
Cover with chocolate icing.
Store in the fridge.
5 oz chocolate
1 TBSP oil
Melt chocolate and oil using double boiler method.
To print this recipe, please check the box below.
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from your favorite
See you soon…
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