Pretty Peanut Butter Truffles

Pretty molded truffles that look and taste as wonderful as if you had bought them from a fabulous chocolatier … with a little time, the right mold, some high quality chocolate melts and some patience, you can make these beautiful chocolates for the peanut butter lover in your life.

In my life, it seems, the peanut butter chocoholic is ME. But I actually didn’t make these beautiful truffles for myself, though … although I spent all day while I was at work thinking about them. I did actually WORK, but in spare moments here and there, I found my thoughts drifting back to the half-eaten truffle you see below, thinking that I could enjoy that when I got home from work. I am SO smitten with these peanut-buttery truffles!

I made these pretty babies for the Wine & Design event that my artist yoga friends and I do twice a year. In the spring, we hold the event just in time for Mother’s Day. My friends sell their art and home furnishings and I bring the food. I thought I should have some gourmet chocolates this year, so people could get chocolates for their mom for Mother’s Day. I know there are lots of moms out there that love chocolate and peanut butter (hey, I’m a mom!) and what mom wouldn’t love something their child made for them? We are such suckers for things that our children make for us.

In the process of making these, I learned that different molds produce different results. You need a mold that is very flexible, NOT brown (so you can clearly see the “thin” spots), and with holes big enough to hold a good amount of filling. This is the one I used and it was PERFECT! (Click on the image to see more info.)

I also tried making peanut butter hearts with a Wilton heart-shaped mold and that did not turn out so well. That mold is less flexible and better suited to solid chocolates. (more about that later …)

I’m told that you can make peanut butter cups with mini silicone cupcake liners … but this method is so much prettier than a peanut butter cup and makes the gift that much more special. The mold costs a little bit of nothing, so really, you can make a pretty high end gift that your mom will love even if you don’t have a lot of money, and that special candy mold will still be there, ready for your next special occasion.

Pretty Peanut Butter Truffles

• Yield: About 3 dozen truffles 1x

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Ingredients

Scale 1x2x3x

For the filling:

• 1 8-oz. package of Greek cream cheese (or Neufchatel), softened
• 1/2 cup peanut butter chips, melted
• 1 cup natural creamy peanut butter
• 1 teaspoon vanilla extract
• 2 Tablespoons honey
• 2 Tablespoons maple syrup

For the chocolate coating:

• 1 – 2 packages of chocolate melts

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Instructions

1. In a medium mixing bowl, mix together the filling ingredients until well mixed, Set in the fridge to cool.
2. To create the chocolate “shell” in the molds, either melt 2 – 3 candy melts in each indent of a silicon mold in the microwave (2 minutes in the microwave at 50%) or microwave a bowlful of chocolate for 1 minute, then stir a lot, then 30 seconds more and stir until melted, then add a good dollop of chocolate to each indent in the mold. Tap several times on the counter to settle the chocolate and get rid of air bubbles, then use a small, new paintbrush (one that has never been used for pain) to paint the chocolate up the sides of the mold.
3. Set the mold in the refrigerator until set, then check for any thin or missed spots and give it a little touch-up of chocolate in those spots. You want to make sure the walls of the chocolates are well coated. Chill again for just a few minutes.
4. Once the chocolate is set, fill the molds most of the way with the cooled filling, pressing down gently to flatten and push out any air bubbles. Pour more chocolate over the top and use your paintbrush to make sure it reaches the edges so it can seal the filling inside. Tap the mold several times on the counter again to smooth the chocolate.
5. Chill in the fridge until the chocolate is set, then release the truffles by gently pressing up on the bottom of the mold under each of the chocolates to pop out the chocolates.
6. Store in an airtight container in the fridge until serving time.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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Nutrition

• Serving Size: 1 truffle

This recipe was shared at Treasure Box Tuesday, Tuesday’s Table, Wonderful Wednesday, Wine’d Down Wednesday, Thursday Favorite Things, Gluten Free Friday, Freedom Fridays with All my Bloggy Friends, The Weekend Re-Treat and Hearth & Soul Bloghop.