Peanut Butter Chocolate Truffles

As the Matron of Honor in my sisters wedding, there are many duties before the big day, specifically the Bachlorette party. We are doing a wine tasting and thought a perfect favor would be a wine glass. I just can’t let these women walk out with an empty wine glass, so I decided to make a little sweet. I have this fabulous recipe for truffles and knew it would be perfect to fill the wine glasses.

Truffles, man that sounds difficult to make and “I’d rather buy them” thought runs through my head. This recipe is super easy and can be done days in advance. They are little balls of heaven!

1 cup heavy cream
3/4 cup smooth peanut butter
24 ounces semi-sweet chocolate, melted
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
1/2 cup Dutch-processed unsweetened cocoa powder
1/2 to 1 cup finely ground cocktail peanuts (optional)

Heat cream and peanut butter in a medium size saucepan. Use a whisk to break up peanut butter so it melts evenly and chill. Melt chocolate in the top of a double boiler over barely simmering water. Combine peanut butter mixture with melted chocolate, using a whisk until smooth. Stir in vanilla. Let cool, then cover and chill for 4 hours (or overnight).

Whisk powdered sugar and cocoa together until well mixed. Grind peanuts, if using, in the bowl of a food processor. Line a large baking sheet or tray with waxed paper.
To shape truffles: If very chilled, let mixture sit at room temperature for 20 minutes to soften. Spoon teaspoon portions of chilled filling and roll into a ball. Roll truffle in cocoa mixture or ground nuts. Keep chilled to maintain best flavor and texture. Makes 40-60 truffles

If you don’t want to bother with a double boiler, place chocolate in a sauce pan on a very low heat. Chocolate burns easily, so stir frequently once the melting starts.

Enjoy!