PEANUT BUTTER AND BANANA CHOCOLATE TRUFFLES
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
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
RAW CHOCOLATE GINGER & PEANUT BUTTER TRUFFLES
I love these little high fiber treats and this is a spin-off of my recipe: http://www.recipezaar.com/300780 I added a few different things in these truffles and the flavour and smell is wonderful. The heat from the ginger is a nice kick. Just make sure you use the fresh powdered ginger to get the flavour and the heat
Provided by Chef Joey Z.
Categories Candy
Time 25m
Yield 24 truffles, 8 serving(s)
Number Of Ingredients 9
Steps:
- Grind the sunflower seeds, sesame seeds separately. Add to your food processor. Grind the cocoa nibs up and take out 5 tablespoons These are for coating the truffles.
- Add the rest of the ingredients and process until the dough holds together well.
- Transfer the dough to a bowl and roll into little balls. I found that I had to squeeze the dough a few times to get it to stick together.
- Roll the truffles in the reserved ground cocoa powder you made and put into the fridge for at least an hour to set up.
- Bon Appetit.
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
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
Make and share this Chocolate Peanut Butter Truffles recipe from Food.com.
Provided by coxva
Categories Candy
Time 30m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine peanut butter, pecans, powdered sugar, dates, and butter and mix well; form into 1" balls.
- Melt semisweet chips and 1/2 cup milk chocolate chips together in a glass measuring cup in microwave on medium power about 2 minutes, stirring once, until melted and smooth.
- Stir in remaining 1/2 cup milk chocolate chips and stir constantly until smooth (this tempers the chocolate, setting up crystals so it will harden). Dip each ball into melted chocolate mixture and set on parchment paper. Let stand until chocolate is firm, then store tightly covered at room temperature.
Nutrition Facts : Calories 106.3, Fat 6.9, SaturatedFat 2.2, Cholesterol 0.8, Sodium 27.7, Carbohydrate 11.4, Fiber 1.3, Sugar 9.5, Protein 2
GINGER TRUFFLES
Couldn't find a suitable ginger chocolate/truffle for a friend who isn't allowed too much dairy. These were perfect, easy and very gingery :) I guess you could add some nuts to this mix, or even roll them in nuts or coconut. Have fun with it.
Provided by mummamills
Categories Candy
Time 1h
Yield 24-36 serving(s)
Number Of Ingredients 4
Steps:
- Pulverize the biscuits in your food processor until fine crumbs.
- Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
- Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
- Spread on a tray and refrigerate until you can easily roll it into small balls.
- Put the balls on baking paper, and return to fridge overnight.
- Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
- NOTE ADDED: I just made these using ginger seconds from the ginger factory, and because these bit were smaller, there was more sugar in the mix, and I found I had to add 100g chocolate to make it come together. I also had to take the mix out and re-mix in 2 lots.
Nutrition Facts : Calories 140.2, Fat 11.1, SaturatedFat 6.5, Sodium 72.8, Carbohydrate 13.8, Fiber 3.4, Sugar 2.2, Protein 3.1
CHOCOLATE PEANUT BUTTER TRUFFLES
Make and share this Chocolate Peanut Butter Truffles recipe from Food.com.
Provided by StarLyte24
Categories Candy
Time 1h10m
Yield 60 truffles, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Semi melt Chocolate In Microwave Safe Bowl.
- Heat Heavy Cream To Low Boil Remove From Heat.
- Let Heavy Cream Stand For 20 Seconds.
- With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
- Stir In Coffee.
- Add Peanut Butter & Brown Sugar To Taste.
- Let Stand At Room temperature For 30 minutes.
- Roll By Hand Into Balls.
- Coat In Powdered Sugar.
- Place in Freezer For 10 minutes.
- Serve At Room temperature.
- ENJOY!
Nutrition Facts : Calories 490.9, Fat 51.7, SaturatedFat 32, Cholesterol 81.5, Sodium 36.3, Carbohydrate 18.6, Fiber 9.4, Sugar 0.7, Protein 8.5
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