Dark Chocolate Peanut Butter Truffles Food

HEALTHY SALTED DARK CHOCOLATE PEANUT BUTTER OATMEAL TRUFFLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet.
• Bake pecans in the preheated oven until toasted and fragrant, about 10 minutes. Transfer to a bowl and refrigerate until cool, about 10 minutes.
• Combine toasted pecans, rolled oats, and peanut butter in a food processor or blender; blend, stopping to scrape down sides, until a thick "dough" forms.
• Microwave coconut oil in a microwave-safe bowl until melted, 10 to 15 seconds. Stir in cocoa powder and maple syrup until smooth. Line a baking sheet with aluminum foil.
• Roll dough into 1-inch balls with your hands. Dip balls one at a time in the chocolate mixture using a spoon or fork, covering all sides. Transfer to the baking sheet. Let truffles sit, 3 to 5 minutes. Sprinkle sea salt on top.
• Refrigerate truffles until set, about 20 minutes.

PEANUT BUTTER AND BANANA CHOCOLATE TRUFFLES

Steps:

• Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.
• Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.

DARK CHOCOLATE PEANUT BUTTER TRUFFLE RECIPE BY TASTY

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!

PEANUT BUTTER TRUFFLES

Steps:

• Combine white chocolate and peanut butter together in a mixing bowl and blend together. Then add chilled whipping cream and continue blending at high speed until smooth consistency is achieved. Pour mix into a suitable container and place in the refrigerator for 24 hours to allow mixture to set.
• Using a melon baler or #70 scoop, form the mixture into balls. Place balls in the refrigerator so they can firm up.
• Melt the dark chocolate in a double boiler and then gently dip each ball so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until serving.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CHOCOLATE-PEANUT BUTTER TRUFFLES

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.

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

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.