Ingredients
Scale
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
Instructions
- In a medium mixing bowl, mix together the filling ingredients until well mixed, Set in the fridge to cool.
- 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.
- 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.
- 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.
- 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.
- Store in an airtight container in the fridge until serving time.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: 1 truffle