Surprise Peanut Butter Truffles Sp5 Recipes

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PEANUT BUTTER TRUFFLES



Peanut Butter Truffles image

Provided by Food Network

Categories     dessert

Time 40m

Yield 60 truffles

Number Of Ingredients 5

2 cups whipping cream
2 pounds white chocolate, melted
2 cups peanut butter
1 pound dark bittersweet chocolate
Crushed peanuts, for decoration

Steps:

  • Scald cream in a small saucepan. Remove from heat and chill. Combine white chocolate and peanut butter together in a mixing bowl and blend together. Add chilled whipping cream and continue blending at high speed until a smooth consistency is achieved. Pour mixture into a suitable container and place in the refrigerator for 24 hours, to allow mixture to set.
  • Using a melon baller, or a number 70 scoop, form the mixture into balls. Place balls on a sheet pan and into the refrigerator to firm up.
  • Melt the dark chocolate over a double boiler. Gently dip each ball in the melted chocolate so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until required.

PEANUT BUTTER AND POTATO CHIP TRUFFLES



Peanut Butter and Potato Chip Truffles image

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield about 36 truffles

Number Of Ingredients 6

1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
2 cups finely crushed rippled potato chips (about half of a 9-ounce bag), plus large pieces for topping
12 ounces semisweet chocolate, chopped

Steps:

  • Line a baking sheet with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed until smooth, 1 to 2 minutes. Gradually add the confectioners' sugar, then the vanilla; beat until the mixture comes together in clumps, 1 to 2 minutes. Add the crushed potato chips and beat until combined.
  • Roll the mixture into tablespoon-size balls (about 36); arrange on the prepared baking sheet. Refrigerate while you melt the chocolate.
  • Put the chocolate in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Let melt, stirring occasionally, about 10 minutes. Remove the bowl from the saucepan. One at a time, dip the truffles in the melted chocolate with a spoon, letting the excess drip back into the bowl, then return to the baking sheet. Push a large potato chip piece into each truffle. Refrigerate until the chocolate sets, at least 15 minutes, or freeze until ready to serve.

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.

PEANUT BUTTER TRUFFLES



Peanut Butter Truffles image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield about 40 truffles

Number Of Ingredients 13

2 1/2 cups softened confectioners' sugar
1 cup smooth peanut butter
5 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Possible truffle accompaniments:
Crushed chocolate wafer cookies
A variety of crushed nuts, such as peanuts or pistachios
Miniature chocolate chips
Colored sprinkles
Confectioners' sugar
Crushed candy-coated peanut butter candies
Desiccated coconut

Steps:

  • Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
  • Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.

PEANUT BUTTER COOKIE DOUGH TRUFFLES



Peanut Butter Cookie Dough Truffles image

Eggless peanut butter cookie dough coated in milk chocolate is our new take on the winning duo of peanut butter and chocolate. Try using virgin or extra-virgin coconut oil in the coating-peanut butter, chocolate and coconut is a winning trio!

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield about 18 truffles

Number Of Ingredients 11

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
2/3 cup chunky peanut butter
1/3 cup granulated sugar
1/4 cup packed light brown sugar
4 tablespoons unsalted butter, at room temperature
1 tablespoon plain yogurt
1/2 teaspoon nonalcoholic vanilla extract
1 cup milk chocolate chips
1 tablespoon vegetable shortening or coconut oil

Steps:

  • Line a baking sheet with parchment paper.
  • Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degree F. Sift in a medium bowl, then whisk in the baking powder and salt (see Cook's Note).
  • Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
  • Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
  • Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

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