Peanut Butter Truffles

Peanut butter truffles are a holiday tradition around my house, although they are regularly requested throughout the year.  This recipe is as simple as it gets, but the flavor and presentation keep that secret amongst themselves.  I sometimes ask people, "Do they taste like Reese's Peanut Butter cups to you?"  And the response I've always gotten has been, "Are you kidding me?  These are way better."   

The original recipe came with chocolate chips, wax and crisco, and, well... you get the idea.  I was looking for something different.  So here is my version.  I highly recommend using a digital scale to weigh ingredients.  Not only is this method more precise, but when it comes to working with peanut butter, who doesn't want to avoid washing superfluous measuring cups? 

Peanut Butter Truffles 
(Recipe makes about 69 truffles)

1 cup (256 grams) Adam's Natural Creamy Peanut Butter

1/2 cup (113 grams) butter

2 cups (240 grams) confectioner's sugar

1 tsp pure vanilla extract

12 - 24 ounces of high quality milk chocolate

Directions:

In a stand mixer, fitted with a paddle attachment, beat the peanut butter and butter on medium speed until completely combined, gradually add the confectioner's sugar.  Lastly, add the vanilla and mix until a smooth dough forms.  

Forming the centers:

With a small ice cream scoop or melon baller, scoop enough dough to make one inch balls.  Mine are usually just a bit smaller, so when they're dipped they'll fit nicely into candy cups and boxes.  Place the balls on a baking sheet lined with a baking mat or waxed paper.  Fit each ball with a toothpick for easy dipping.  (Freezing centers before inserting toothpicks is optional, but it will help them hold their shape, about 5 minutes is enough.)

Place truffle centers into the freezer while tempering the milk chocolate.  (Tempering instructions at the bottom of this previous blog.)

Once the chocolate is tempered, dip each truffle center and place on a baking sheet lined with a baking mat or waxed paper.  When all the truffles have been dipped, go back and remove the toothpicks.  With a new toothpick, fill the toothpick holes and swirl a design onto the top of each truffle. 

Store finished truffles in an air-tight container in the refrigerator.  After 24 hours in the refrigerator, you can proceed to freeze them.  Truffles will last up to a week if kept at room temperature, 2-3 weeks if stored in the refrigerator, and up to 2 months if stored in the freezer.  When thawing, place in the refrigerator for 24 hours before bringing to room temperature.  Truffles taste best at room temperature.   

Serving size: 1 truffle  

Calories: 76, Carbs: 7g, Protein: 1g, Sugar: 6g, Sodium: 16mg, Fiber 0g 

*Printable Recipe*