Pretty Peanut Butter Cup Truffles
Sometimes when someone tastes something I’ve made and makes a comment, it sticks in my mind forever. So it was with this recipe… I remember one of my friends coming up to me and saying, “Oh my gosh, Ann, these truffles are like Reese’s peanut butter cups … on steroids!” I can’t help but think of that every time I think of these peanut butter cup truffles.
The first time I made and photographed these truffles, it was about a year ago, around last Easter time. At the time, I was making several different kinds of truffles and this one somehow got shoved to the back of the queue and I never got around to blogging it. Coincidentally, this year I decided to make these on Easter weekend this year as treats for everyone in the family (including me!) … You see, I’m all out of my beloved Trader Joe’s Dark Chocolate Peanut Butter Cups and there is no Trader Joe’s anywhere near here. I decided it was time to take matters into my own hands and make something to satisfy that dark chocolate peanut butter craving that I get, like, every day.
How does this work with my new “skinnified” lifestyle? I used to pop 3 or 4 mini peanut butter cups every day, but now that I’m in “thin” mode, I limit myself to one mini peanut butter cup per day. I take my one treasured little peanut butter cup in small bites, so it lasts me all day. I’ve also got a new smaller truffle mold, so my truffles are about the same size as a mini peanut butter cup. Yeah!
Sometimes I feel like I’ve gone crazy tiny-sizing my portions. Sometimes the guys at work give me crap … “that’s all you’re eating?!?” I hope you’ll forgive me if everything I blog is bite-sized. But hey, it works! I’m slowly but steadily shedding the excess pounds, working out and getting stronger in the process. And I am not completely denying myself anything that I love, just limiting the AMOUNT of it that I can have. Every time I catch myself wanting to eat more, I remind myself of the progress I’ve made and that keeps me going. Sometimes I have to get up from my desk and walk around to get me away from temptation and sometimes I stumble a bit and eat more than I should, but I get right back up and try again and overall, I’m kickin’ it. I seriously am. And yes, I’m happy to report that my “diet” still includes truffles.
- Lots of good quality dark chocolate candy melts or chopped dark chocolate bars (such as Ghirardelli)
- 5 oz. dark chocolate, melted
- 5 oz. Greek cream cheese (or Neufchatel)
- 2/3 cup creamy peanut butter
- 2 teaspoons real vanilla extract
- Microwave a small bowl half full of dark chocolate for 1 minute and stir a lot. If you can't "stir away" pretty much all of the chocolate bits and make a smooth chocolate, microwave another 30 seconds and stir again. (Repeat if needed.) If the lumps are mostly gone, spoon a little bit of the chocolate into each spot of a flexible candy mold.
- Use a new paintbrush to "paint" the chocolate up the sides of the mold. Set in the refrigerator to chill for about 15 minutes. Check the sides of the mold ... are any spots showing? if so, paint the sides a little more with melted chocolate and set back in the fridge until the chocolate is set.
- Meanwhile, put the chocolate in a small mixing bowl and microwave for 1 minute. Stir well. Add the cream cheese and microwave another 30 seconds. Stir really well, until all the white from the cream cheese is gone. Stir in the vanilla and the peanut butter.
- When the chocolate in the mold is set, using a tiny cocktail or baby spoon, fill each hole most of the way with the filling, smoothing with your fingers or the spoon. Set in the freezer for about 15 minutes to cool the filling.
- Once the filling is hardened, smooth it a little more, then melt some more chocolate and pour over the top, using your paintbrush to ensure you completely cover the filling. Tap the mold on the counter several times to smooth the chocolate, then set in the fridge to set the chocolate.
- Once the chocolate is set, remove the truffles from the mold by gently pushing up from the bottom. The mold should flip up, releasing the beautiful truffles.
The amount of dark chocolate you use to "coat" the truffle molds depends on your technique. I used most of a 30-oz. bag of dark chocolate before I was done making truffles. You don't need to make these all at once--you can refrigerate the filling in an airtight container and make more truffles as needed. It will keep for several weeks.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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