Peanut Butter And Chocolate Truffle Torte Food

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE

Steps:

• Preheat the oven to 350 F. Butter 2 (8-inch) circular pans and line with parchment paper.
• In a medium bowl combine the 1 cup melted butter and cocoa and stir until the cocoa is dissolved.
• Add the sugar, 1/4 cup at a time, and mix well. Add the eggs, 1 at a time, and mix until incorporated. Stir in the vanilla, flour and salt and combine until the flour is no longer visible. Fold in the chopped peanut butter cups and divide the mixture between the pans. Bake for approximately 25 minutes, then remove from the oven and set aside to cool.
• Run a knife around the edge of each pan and turn out onto a work surface.
• Put 1 cake layer on a cake plate or a round platter. Spread the 1/4 cup of peanut butter over the first layer and top with the second layer. In a bowl, combine the remaining 2 tablespoons of peanut butter, the confectioners' sugar and water until a glaze forms. Add more water, if needed, to achieve desired glaze consistency. Pour the glaze on top of the torte, spreading it out with a small knife allowing it to drip over the sides. Melt the chocolate chips in a double boiler and drizzle over the glaze. Cut into slices and serve.

CHOCOLATE PEANUT BUTTER TRUFFLES

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.

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:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Stir in peanut butter until well blended. Cool to room temperature. Gently stir in COOL WHIP. Refrigerate 1 hour.
• Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.

PEANUT BUTTER TORTE

Steps:

• Grease three 9-inch round baking pans; set aside.
• In a large mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with the buttermilk.
• Pour into prepared pans.
• Bake at 350 for 17-20 minutes or until a toothpick inserted near the center comes out clean.
• Cool 10 minute before removing from pans to wire racks.
• Filling:.
• In a large heavy saucepan, bring cream and brown sugar to a boil over medium heat.
• Reduce heat; cover and simmer for 1-2 minute or until sugar is dissolved.
• Remove from heat; stir in chocolate and peanut butter until blended.
• Transfer to a small bowl; chill until mixture achieves spreading consistency.
• Frosting:.
• In a large bowl, beat cream cheese and butter until blended.
• Add vanilla; mix well.
• Gradually beat in 1-1/4 cups powdered sugar until stiff peaks form; fold into cream cheese mixture.
• Spread filling between cake layers.
• Frost top and sides of cake.
• Garnish with chopped candy bars and peanuts.
• Store in refrigerator.

CHOCOLATE PEANUT BUTTER TORTE

Steps:

• Combine crumbs, butter& 2/3 c.
• peanuts.
• Press into an ungreased 9x13 pan.
• Bake at 350 for 8-10 minutes, or until lightly browned.
• Cool completely.
• In bowl, beat cream cheese, sugar& peanut butter until smooth.
• Fold in 2 c.
• Cool Whip.
• Spread over crust.
• In bowl, beat milk and puddings on low for two minutes.
• Carefully spread over cream cheese layer.
• Cover and refrigerate 4-6 hours.
• Just before serving, carefully spread remaining Cool Whip over pudding layer.
• Sprinkle w/ grated chocolate (or place broken candy bar pieces on top), and remaining peanuts.

CHOCOLATE PEANUT TORTE

Steps:

• Line two 9-inch round baking pans with wax paper and coat with nonstick spray. Dust with flour, set aside.
• In a bowl, combine flour, sugar, cocoa, baking powder, salt and baking soda.
• In another bowl combine milk, egg, oil and vanilla; add to dry mixture. Beat 2 minutes.
• Stir in boiling water. Pour into pans. Bake at 350 degrees 30-35 minutes.
• Cool 10 minutes in pans, then move to wire rack and cool completely.
• For the filling, whisk 1 3/4 cups milk and pudding mix for 2 mintues.
• In a saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. Chill 1 hour.
• For topping, melt butter and chocolate. Stir in sugar and milk. Cool until spreadable and spread over cake.

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE

Steps:

• Preheat oven to 350 degree F.
• Grease two 8 inch circular pans and line with parchment.
• In a bowl, combine melted butter and cocoa and stir until cocoa has dissolved.
• Add sugar and stire until well-combined.
• Add eggs and continue to mix well.
• Fold in vanilla, flour and salt.
• Fold in chopped Reese's peanut butter cups.
• Divide between the pans and bake for approximately 25 minutes.
• Allow to cool and remove from pan.
• Spread 1/4 cup peanut butter over one layer and top with the second layer.
• Melt the chocolate and drizzle over the cake.

PEANUT BUTTER AND CHOCOLATE TRUFFLE TORTE

Steps:

• Melt chocolate and butter in a large heavy saucepan over medium-low heat, stirring often. Remove from heat, and stir in peanut butter. Let cool slightly. Gradually add chocolate mixture to eggs, beating at medium speed of an electric mixer 10 minutes.
• Fold flour into batter. Spoon batter into a greased and floured 9" springform pan.
• Bake at 400° for 12 minutes for a gooey dessert, or 15 minutes for a firmer dessert. (Either way, cake will not be firm in center when removed from oven.) Let cool completely. Cover and chill thoroughly.
• Melt peanut buttter in a saucepan over medium-low heat, stirring constantly. Gradually stir in condensed milk and half-and-half; cook until heated. Remove from heat; serve warm.
• Remove sides of springform pan. Spoon warm Peanut Butter Cream onto each dessert plate. Top each with a slice of torte. Garnish, if desired.