Peanut Butter Truffles

By DreiFromBK

We wanted to create a more elegant version of Ohio’s favorite candy, the buckeye: a classic treat made with peanut butter and confectioners’ sugar that is chilled and partially dipped in chocolate. Cream cheese added to the filling gives it a pleasant tang and keeps the sweetness (provided by the confectioners’ sugar that binds the filling) in check. To dress up the buckeye’s plain matte chocolate coating, we wanted a satiny chocolate shell. We didn’t care to take the time to temper chocolate (a laborious heating and cooling method professionals use to give a glossy sheen to chocolate coating). The alternative? Microwaving the chocolate with vegetable oil gives us the sheen without the constant monitoring and stirring that tempering requires. To cover up the unsightly toothpick hole left behind after dipping the truffles in chocolate, we stick a peanut half over it before the chocolate is set. You can use creamy or chunky peanut butter for this recipe. The truffles are best when served chilled.

Ingredients

• 1/2 1/2cup 1/2cup (2 ounces) confectioners' sugar
• 3 3tablespoons 3tablespoons creamy or chunky peanut butter
• 1 1ounce 1ounce cream cheese, softened
• 2 2tablespoons 20 salted dry-roasted peanuts, chopped coarse, plus 20 peanut halves
• 1/4 1/4teaspoon 1/4teaspoon vanilla extract
• 4 4ounces 2/3 semisweet chocolate, chopped, or 2/3 cup semisweet chocolate chips
• 1 1tablespoon 1tablespoon vegetable oil

Preparation

Step 1

1. Line large plate with parchment paper. Stir sugar, peanut butter, cream cheese, chopped peanuts, and vanilla in bowl until uniform. Roll mixture into twenty 1/2‐inch balls; space balls evenly apart on prepared plate. Freeze, uncovered, for 15 minutes.

2. Microwave chocolate and oil in bowl, covered, at 50 percent power, stirring occasionally, until smooth, 2 to 4 minutes.

3. Using toothpick, pick up 1 ball and dip into chocolate to coat, letting excess chocolate drip back into bowl. Return ball to plate, remove toothpick, and immediately place peanut half over toothpick hole. Repeat with remaining balls. Freeze balls, uncovered, until chocolate has hardened, about 10 minutes. Serve, or store in refrigerator until serving time. (Truffles can be refrigerated in airtight container for up to 1 week.)