Monday, April 7, 2014

Peanut Butter and Milk Chocolate Truffle Recipe - delicious!


 
These are not your average peanut butter balls! Consume these rich and delicious peanut butter truffles within 10 days, or freeze immediately for consumption at a later point in time.

For the Truffles You need:

·       8 oz of good quality milk chocolate, chopped
·     1/2 cup of heavy cream, (ie. Whipping cream)
·       ½ cup all natural peanut butter (I like MaraNatha Smooth Organic Peanut Butter or Kraft Natural Smooth Peanut Butter)

 
For the Coating You Need:

·   12 oz milk chocolate, chopped & set aside 3 ounces for ‘seeding’ – see my tempering chocolate page

OR

·  1 cup of Skor bits AND/OR shaved milk chocolate or finely chopped or ground peanuts (to grind, whirl in blender for a few seconds)
  
To make the truffle mix:

1.  Place the 8 ounces of chopped chocolate in a heatproof bowl.

2. Pour the cream into a small saucepan and place on the stovetop on medium-to-high heat. Bring just to a boil (do not let boil, so watch it closely).

3.  Pour over the chopped chocolate and stir slowly with a wooden spoon until smooth. If the chunks are not melting well, place over a double boiler (if using a stainless steel bowl) or in the microwave (if using a glass or plastic bowl) for 10 second intervals and stir until melted.

4.  Warm peanut butter in microwave for about 20 seconds – until just warm (not hot).

5.  Stir the peanut butter into the cream-and-chocolate mixture. Stir until smooth.

6.  Place a lid (or plastic wrap) on the bowl and set aside for 6 to 8 hours, until set (i.e. thick enough to roll balls).

 
To make the truffle balls:

1. Once set, scoop out small amounts of truffle mix using a spoon and roll into balls.  Choose whatever size you like (the recipe makes about 40 to 50 small truffles, or 30 to 40 large truffles). TIP: Use food preparation gloves to prevent heat transfer (to prevent melting!) and to keep your hands clean.

2.  Place on waxed paper and cover with plastic wrap while you prepare your coating.
 

To coat the truffles:

You have a few options to coat your truffles.
 
1. Dip them in melted and tempered milk chocolate to have a shiny, milk chocolate shell. If you do not know how to temper chocolate, visit my 'Tempering Chocolate’ page for instructions for melting and tempering your coating chocolate.
 
OR
 
2. Dip them in the in the tempered chocolate and immediately roll them in ground peanuts, Skor bits or shaved chocolate. I whirled some Skor bits and roasted peanuts in a blender for a few seconds (do not blend for too long or you will have peanut butter!). This gives the truffles a lot of additional volume and a tasty crunchy, crispy shell.
 
OR
 
3. Skip the dipping, and make it simple by rolling your truffle balls in the chopped peanuts, Skor or shaved milk chocolate. These still taste great and add a flavour punch to any dessert tray, without all the extra work! 


Note:  The recipes that I post on this blog are a result of experimentation in my commercial kitchen until I get just the right combination. There is no reference on this recipe, because it is my own creation!

3 comments:

  1. Hi Lisabeth,

    Love your blog, and your dark chocolate recipe is wonderful! You've inspired me to start making chocolate.
    I finally got around to making the 82% recipe with the cocoa butter instead of coconut oil and the tempering process went without glitches. A question... you mention in your blog to heat the chocolate to the maximum temp (which is 120F for the dark choc. recipe). When I use the blender to get the cocoa nibs, sugar, and vanilla into a liquid state (I turn the blender on and off so as not to overheat the machine), the temp of the chocolate gets as high as 135-138F according to my infrared therm ( which has been checked against another thermometer for accuracy). Is this okay? After the blender I transfer the chocolate to an ice bath and cool it to 82F and then into a double boiler to bring it back up to 88F and into pan into the refrigerator to cool.
    Also, I wanted to try to make an 88% dark chocolate. Do you use a ratio for the nibs and cocoa fat? How do you determine how much fat to use in a recipe when changing the percentages? I understand the nibs and fats equal the solids and make up the percentage of chocolate in a recipe?
    Thanks for the blog again, and please keep posting!!
    Catherine

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    Replies
    1. Hi Catherine!

      For the cocoa butter/fat, I usually use about 10-11% of the total recipe, but you can certainly use less, or more if you like (try a Bonnat Java or 65% dark milk bar to see what a lot of cocoa fat tastes like in chocolate - so interesting and kinda delicious!).

      As for the temperature of the chocolate - if it reaches 135, that's fine (if it was milk chocolate, it would be a problem, but usually not an issue for dark chocolate). Just quickly drop it over an ice bath to 82 as you mentioned, then bring it back to working temperature (about 88ºF).

      For an 88% dark chocolate, you can work backwards. So 88% cocoa solids means cocoa beans + cocoa butter = 88% of the total weight of the chocolate. So that means 12% sugar. And if you go with 10% cocoa butter, you will be left with 78% being cocoa nibs. So then you decide on your batch size, for instance 10 oz of chocolate:

      Total: 100% 10.0 oz
      Nibs 78% 7.8 oz
      Cocoa Butter 10% 1.0 oz
      Sugar 12% 1.2 oz

      I hope that helps! And thanks for reading the blog!

      Talk to you soon,
      Lisabeth

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