BACON-PECAN CHOCOLATE TRUFFLES
I love eating these truffles the day after I make them, after the full flavor of the bacon comes through. -Sylvia Shankle, Munhall, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- Place dark chocolate chips in a small bowl. In a small saucepan, heat butter and cream just to simmering. Pour over chocolate; stir until smooth. Stir in bacon. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1-1/2 hours or until firm enough to shape., For coating, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Stir in maple flavoring. Cool completely, stirring occasionally, about 1-1/2 hours., Shape dark chocolate mixture into 1-in. balls. Dip truffles in maple mixture; allow excess to drip off. Roll in pecans; place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 130 calories, Fat 11g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
DARK CHOCOLATE PEANUT BUTTER TRUFFLE RECIPE BY TASTY
Here's what you need: chocolate chips, heavy cream, peanut butter, peanuts
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in the refrigerator for an hour to cool down.
- With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt).
- In a small bowl, melt peanut butter. On a cutting board, crush peanuts.
- Dip the truffle in melted peanut butter.
- Roll in crushed peanuts.
- Place back in the fridge for 10 minutes.
- Nutrition Calories: 1108 Fat: 110 grams Carbs: 28 grams Fiber: 8 grams Sugars: 10 grams Protein: 31 grams
- Enjoy!
DARK CHOCOLATE PEANUT BUTTER BACON TRUFFLES
Steps:
- First, in a small bowl, stir the bacon fat into the peanut butter until mixed through. The result will look like runny peanut butter. Set aside. Place 6 oz of chocolate chips in a large heatproof bowl. Place the cream in small saucepan over medium heat. Heat just until the cream begins to boil (watch for bubbles at the edge of the pan). Quickly pour cream over chocolate and beat quickly with whisk. The cream will melt the chocolate to form a ganache, which will be smooth, shiny and thick. Stir the peanut butter mixture and the bacon pieces into the ganache, using a spatula. Line a cookie sheet with parchment paper and spread ganache out into a thin layer using the spatula. Allow ganache to sit for 3-4 hours, until it is the consistency of toothpaste. Using a spatula, scoop ganache into a gallon ziptop bag and cut the tip. Re-line the cookie sheet and squirt about 1 tbsp of ganache out of the bag onto the cookie sheet. Repeat forming lines. Refrigerate for about 30 minutes. Remove ganache from refrigerator and use clean hands to shape into balls. Once all the ganache has been smoothed into balls, place back in the refrigerator for another 15-20 minutes. After 15-20 minutes, use a double-boiler to melt the remaining 6 oz of chocolate, stirring frequently with a spatula. Once chocolate is melted, immediately remove from heat. Bring the chocolate back to room temperature by stirring it around. (It is essential you cool the chocolate back down or you will melt your ganache.) Dip the ganache balls in the tempered chocolate one at a time, using a fork to roll the around, then drip off excess chocolate. Place coated truffles back on parchment. Decorate with sprinkles. Refrigerate again until hardened (about 20 minutes).
CHOCOLATE-PEANUT BUTTER TRUFFLES
Peanut Butter and Chocolate are just 2 of my taste addictions. These truffles are fantastic, better than the peanut butter cups I used to devour while I was growing up.
Provided by evelynathens
Categories Candy
Time 5h7m
Yield 40 truffles
Number Of Ingredients 6
Steps:
- In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
- Remove from heat and stir in vanilla and a pinch of salt.
- Transfer to a bowl and chill for 4 hours, or until firm.
- Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
- Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
- Keep in an airtight container, chilled, for up to 2 weeks.
PEANUT BUTTER AND BACON TRUFFLES
These may sound strange, but they are delicious! I made them over the weekend for a bachelorette party and no one could guess what was in them, except for the peanuts! Make sure you eat these at room temperature; they don't taste nearly as good out of the fridge! These were invented by the pastry chef, Phoebe Lawless, at the Magnolia Grill in Durham, North Carolina.
Provided by Grace Lynn
Categories Candy
Time 1h30m
Yield 20 pieces, 10 serving(s)
Number Of Ingredients 6
Steps:
- Put bacon, peanuts and sugar into a food processor and pulse until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
- Line a cookie sheet with parchment or wax paper and set aside. Roll peanut butter mixture into one inch balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
- Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into another bowl and set aside.
- Working with a few of the peanut butter balls at a time, roll them in the melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to two days, in the refrigerator for up to one week, or in the freezer for up to one month. Bring to room temperature before serving.
Nutrition Facts : Calories 225.6, Fat 15.9, SaturatedFat 6, Cholesterol 5.3, Sodium 144.8, Carbohydrate 19.9, Fiber 3.1, Sugar 15, Protein 6.7
CHOCOLATE PEANUT BUTTER TRUFFLES
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.
Provided by TiaGem
Categories Candy
Time 22m
Yield 36 truffles
Number Of Ingredients 9
Steps:
- 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.
CHOCOLATE PEANUT BUTTER TRUFFLES
Steps:
- To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.
TRIPLE CHOCOLATE PEANUT BUTTER TRUFFLES
What do you get when you combine white/milk/dark chocolate with peanut butter? A small waiting period between adding different layers. From a supermarket handout.
Provided by Julie Bs Hive
Categories < 60 Mins
Time 40m
Yield 80 truffles, 40 serving(s)
Number Of Ingredients 6
Steps:
- Line an 8x8 or a 9x9 inch pan with foil and spray with vegetable oil.
- Melt white chocolate using the double boiler method or a metal bowl on a saucepan filled halfway with warm water. Melt slowly, stir the chocolate after it has begun to melt and continue stirring every minute or so. After 6-8 minutes, when the chocolate is three-quarters melted remove top pan from heat and stir until chocolate has completed melted and chocolate is smooth. Immediately stir in peanut butter and stir until smooth. Pour into prepared pan and let sit 30 minutes at room temperature then refrigerate 30 minutes until firm.
- Prepare milk chocolate layer the same as the white layer. After the addition of the peanut butter remove pan from fridge and add milk chocolate layer. Let sit at room temperature for 30 minutes then back in the fridge for another 30 minutes.
- Prepare dark chocolate layer using the same method. Remove pan from fridge, add dark layer to milk chocolate layer, keep at room temperature 20 minutes, refrigerated for 1 full hour or until top layer is firm to the touch.
- Remove pan from fridge and lift from pan. Turn upside down onto a cutting board and peel away the foil. Let stand at room temperature for a few minutes then trim the edges so sides are smooth. Make 9 cuts vertically the horizontally giving you approximately 81 squares. Store in an airtight container in the fridge and serve slightly chilled.
Nutrition Facts : Calories 111.3, Fat 8.6, SaturatedFat 3.4, Cholesterol 1.6, Sodium 46.5, Carbohydrate 7.6, Fiber 1.2, Sugar 5.5, Protein 3.1
More about "dark chocolate peanut butter bacon truffles food"
DARK CHOCOLATE PEANUT BUTTER TRUFFLES - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
5-INGREDIENT DARK CHOCOLATE PEANUT BUTTER TRUFFLES
From makingthymeforhealth.com
34 EASY AND TASTY STUFFED DARK CHOCOLATE RECIPES BY HOME COOKS
From cookpad.com
PEANUT BUTTER AND BACON TRUFFLES | SAVEUR
From saveur.com
DARK CHOCOLATE BACON, MAPLE & PECAN TRUFFLES | VERY BEST BAKING
From verybestbaking.com
4-INGREDIENTS DARK CHOCOLATE PEANUT BUTTER TRUFFLES
From recipemagik.com
PEANUT BUTTER BACON TRUFFLES RECIPE - FOOD.COM
From food.com
BACON AND PEANUT BUTTER CHOCOLATE TRUFFLES | THE …
From splendidtable.org
PEANUT BUTTER AND BACON TRUFFLES - TASTY KITCHEN
From tastykitchen.com
CHOCOLATE PEANUT BUTTER TRUFFLE CUPS - FOOD NETWORK CANADA
From foodnetwork.ca
DARK CHOCOLATE PEANUT BUTTER TRUFFLES RECIPE | EATINGWELL
From eatingwell.com
PRODUIT «SEATTLE CHOCOLATES, DARK CHOCOLATE TRUFFLE BAR …
From foodrepo.org
CHOCOLATE BACON PEANUT BUTTER TRUFFLES - JUST COOK
From justcook.butcherbox.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love