Raw Chocolate Ginger Peanut Butter Truffles Recipes

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.

PEANUT BUTTER TRUFFLES

Steps:

• Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally.
• Add peanut butter; stir until blended. Pour into pie pan. Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.
• Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.
• Place peanuts in shallow bowl. Roll balls in peanuts; place in petit four or paper candy cups. (If peanuts won't stick because truffle has set, roll truffle between palms until outside is soft.).
• Truffles can be refrigerated 2 to 3 days or frozen several weeks.

DIABETIC CHOCOLATE AND PEANUT BUTTER TRUFFLES

Steps:

• Beat the peanut butter into the cream cheese with of the 4 tablespoons Splenda and 1/2 teaspoon of the cocoa powder. Cover and refrigerate until firm, about 20 minutes.
• Roll mixture into marble sized balls and place in the freezer for 30 minute to firm.
• Mix remaining cocoa and Splenda in a zip-top bag.
• Place a few truffle balls at a time in the bag and shake to coat. Store in the refrigerator or a cool place in an air-tight container.

CHOCOLATE PEANUT BUTTER TRUFFLES

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!

CHOCOLATE PEANUT BUTTER TRUFFLES

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.

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.