In honor of today’s holiday I’m rebroadcasting one of the earliest and most popular recipes here at The Daily Dish. Chocolate Peanut Butter Truffles. Adapted from Saveur Magazine, these truffles are every bit as scrumptious as their pricey commercial counterparts and ooh so easy to make. Even better? They’re completely salt free!
HAPPY VALENTINE’S DAY, EVERYONE!!
Yields about 4 dozen.
SODIUM CONTENT: scant trace per truffle
2 c. sifted powdered sugar
3/4 c. creamy unsalted peanut butter
4 T. (1/2 stick) unsalted butter, melted
1/2 t. pure vanilla extract
6 oz. semisweet chocolate chips
1/2 t. vegetable oil
Line a baking sheet with waxed paper; set aside.
Put the sugar, peanut butter, butter, and vanilla in a medium bowl. Stir well to combine – you may find it easier to abandon the spoon after the initial mixing and just use your hands. Combining the ingredients while the butter is still warm also makes it easier to stir.
Once combined, roll the peanut butter mixture into 1-inch balls and place the balls slightly apart on the cookie sheet. Freeze until firm, about 20 minutes.
Melt the chocolate and shortening in a small bowl, either over water on the stove, or carefully in the microwave. Remove from heat, place on the counter and stir well to combine.
Remove frozen peanut butter balls from freezer. Carefully roll one at a time in the chocolate, coating well, then gently place ball back on the waxed paper. Repeat until all balls are chocolate coated.
Place sheet in the refrigerator until chocolate has firmed and set. The truffles keep well sealed in a cool place for up to 1 week and up to 2 weeks if stored in the fridge. Serve chilled or at room temperature.