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Peanutty Fudge Truffles recipe

Peanutty Fudge Truffles.

These splendid little gems make stunningholiday gifts. Nestle them in tiny gold paper cups and pack inpretty boxed for a festive touch. But be forewarned – these areso delicious, you might not want to give any away.

Recipe: Peanutty Fudge Truffles

1 (8-ounce) box semisweet baking chocolate(or 1 1/3 cups semisweet chocolate chips)
1 tablespoon butter
1/2 cup heavy whipping cream, at room temperature
1 teaspoon vanilla extract
1/2 cup chopped peanuts

  • In heavy saucepan over low heat, meltchocolate and butter. Combine whipping cream and vanilla; graduallyblend into chocolate mixture. Stir in 1/2 cup chopped peanuts.Carefully place pan in a shallow bowl of ice water; stir chocolatemixture until completely cool and slightly thickened. Beat 20to 30 seconds. Cover; refrigerate until firm.
  • Form mixture into 24 small balls; rolleach in finely chopped peanuts or cocoa powder. Or, to dip inmelted chocolate, refrigerate balls until chilled. Dip balls,one at a time, turning to coat all sides. Place on waxed paper.Let stand until chocolate is set.

    Makes 24 truffles.

    Note: Optional – Finely chopped peanutsor unsweetened cocoa powder or melted chocolatecan be used for coating.

    Recipe and photograph provided courtesyof USA Peanut Council.


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  • Comments

    1 Comment

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    I melted semi-sweet chocolate in the double boiler. You can use milk chocolate, bittersweet chocolate, or even white chocolate instead. Semi-sweet is the perfect coating for these creamy peanut butter truffles because it isn t overly sweet. If you do not have a double boiler, use the microwave to melt the chocolate instead. See step #4 in the recipe below for my careful instructions for doing so.


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