Peanutty Chocolate Truffles
Makes 3 1/2 dozen truffles
- 1/2 cup (125 ml) creamy peanut butter
- 1/4 cup (50 ml) plus 3 tablespoons (45 ml) butter, divided
- 1 1/4 cup (300 ml) powdered sugar
- 3 squares (1 oz/30 g each) semi-sweet chocolate for baking, chopped
- 1 1/4 cup (300 ml) dry-roasted peanuts
- Line large sheet pan with a piece of parchment paper, allowing 1 inch (2.5 cm) to extend past sides; set aside. Place peanut butter and 1/4 cup (50 ml) butter in large micro-cooker. Microwave, uncovered, on high 1 minute or until butter is melted; stir until well blended. Add powdered sugar and mix well. Refrigerate 30 minutes or until easy to handle.
- For each truffle, roll 1 teaspoon (5 ml) of peanut butter mixture into a ball; place on prepared pan. Repeat with remaining peanut butter mixture and refrigerate 15 minutes. Meanwhile, place chocolate and remaining 3 tablespoons (45 ml) butter in small micro-cooker. Microwave, uncovered, on high 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring after 1 minute; set aside. Coarsely chop peanuts using food chopper and place into coating tray.
- Using tool for dipping, dip several truffles at a time into chocolate mixture; slide bottom of tool across top edge of small micro-cooker to remove excess chocolate. Push truffles off of tool and into peanuts using small spreader. Roll to coat evenly. Remove to same parchment-lined pan. Repeat with remaining truffles.
Tips: using the tool for dipping easily coats the truffles with the chocolate mixture. Slide the bottom of the tool across the top edge of small micro-cooker to remove excess chocolate.
To speed up assembly and prevent sticking, wear plastic gloves when forming peanut butter mixture into balls.
If chocolate begins to thicken, return to microwave for 10 to 15 seconds or just until chocolate thins but is not hot.
Store truffles between layers of parchment paper in a tightly covered container up to 1 week or freeze up to 1 month.