Dark Chocolate Peanut Butter Truffles Food

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HEALTHY SALTED DARK CHOCOLATE PEANUT BUTTER OATMEAL TRUFFLES



Healthy Salted Dark Chocolate Peanut Butter Oatmeal Truffles image

These healthy truffles will blow you away! The soft, nutty, peanut butter oatmeal center combined with the salted dark chocolate outer layer make them a delicious dessert. They are fairly easy to make with just a handful of ingredients, so I like to whip them up in small batches for the week and keep the in the fridge. If you'd like to make more, you can definitely double or triple the recipe!

Provided by Ellen23

Categories     Desserts     Candy Recipes     Truffle Recipes

Time 58m

Yield 15

Number Of Ingredients 7

1 cup pecans
1 cup rolled oats
¼ cup peanut butter
2 tablespoons coconut oil
¼ cup cocoa powder
3 tablespoons maple syrup
coarse sea salt

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.

Nutrition Facts : Calories 129.8 calories, Carbohydrate 9.1 g, Fat 10.2 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 2.7 g, Sodium 42 mg, Sugar 3.2 g

PEANUT BUTTER AND BANANA CHOCOLATE TRUFFLES



Peanut Butter and Banana Chocolate Truffles image

This is my own recipe...tried on family and friends and all gave their approval! Try them out, they're absolutely delicious!

Provided by Nicki

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 3h50m

Yield 24

Number Of Ingredients 5

12 ounces semisweet chocolate
1 banana, mashed
⅓ cup heavy whipping cream
2 tablespoons peanut butter
¼ cup sifted confectioners' sugar, or as needed

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.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 10.8 g, Cholesterol 4.5 mg, Fat 6.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 7.5 mg, Sugar 9 g

DARK CHOCOLATE PEANUT BUTTER TRUFFLE RECIPE BY TASTY



Dark Chocolate Peanut Butter Truffle Recipe by Tasty image

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

3 cups chocolate chips
2 cups heavy cream
1 cup peanut butter, melted
1 cup peanuts, crushed

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



Peanut Butter Truffles image

Provided by Food Network

Categories     dessert

Time 1h16m

Yield 60 Truffles

Number Of Ingredients 5

2 pounds white chocolate, chopped
2 cups peanut butter
2 cups whipping cream, scalded then chilled
1 pound dark bittersweet chocolate, chopped
Crushed peanuts, for decoration

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



Chocolate-Peanut Butter Truffles image

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

12 ounces best-quality semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons butter, cut into bits
3/4 cup chunky peanut butter
2 teaspoons vanilla
1/2 cup finely chopped salted peanuts, about

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



Chocolate Peanut Butter Truffles image

Provided by Food Network

Categories     dessert

Yield 30 to 50

Number Of Ingredients 8

1 cup heavy cream (preferably not ultra pasteurized)
3/4 cup smooth peanut butter (commercially prepared)
24 ounces semisweet chocolate, melted
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
'Goobers' for truffle center, optional
1/2 cup Dutch processed unsweetened cocoa powder
1/2 to 1 cup finely ground cocktail peanuts (optional)

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



Triple Chocolate Peanut Butter Truffles image

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

1 cup finely chopped white chocolate (6 oz)
7 tablespoons all-natural salted peanut butter (scant 1/2 cup)
1 cup finely chopped milk chocolate (6 oz)
7 tablespoons all-natural salted peanut butter (scant 1/2 cup, room temperature)
1 cup finely chopped dark chocolate (6 oz)
7 tablespoons all-natural salted peanut butter (scant 1/2 cup, room temperature)

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

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