Chocolate Peanut Butter Truffles

Rating: 4.5 Pugs

Chocolate Peanut Butter Truffles are a holiday favourite in my family and are easy to make gluten free. All you have to do is make sure the ingredients you use don’t contain gluten.

Ingredients

8 oz of Hershey’s semi-sweet chocolate Chipets

1/2 cup Table Cream (you can use whipping cream if you want a softer ganache but it is harder to work with)

Jif Peanut butter

1 bag of Hershey’s milk chocolate Chipets

Instructions

A couple of days before you plan on making these you need to freeze your peanut butter. It can take a few days for peanut butter to get hard enough to work with. Line a baking sheet with parchment paper. Use a teaspoon to put ball like blobs of peanut butter on the baking sheet. As many as you want to make (you can always double the ganache recipe). Place baking sheet in the freezer.

Each day, check to see how hard your peanut butter is. Once it is completely frozen, remove the tray from the freezer. Quickly roll the peanut butter into nicely shaped balls (wear gloves, it’s messy). You may have to do this in steps as the peanut butter with start to soften quickly. Once all of the balls are rolled, return the tray to the freezer until they are frozen solid again.

Making the ganache

The word ganache makes it sound as if it might be hard to make, but it is the easiest thing you will ever make. It is turning them into truffles that makes it more challenging.

Place 8 oz of semi-sweet chocolate Chipets in a bowl. In a separate bowl, heat your cream (1/2 cup) in the microwave on high until it is hot and steamy, but not boiling. If your cream has formed a skin, discard it and start again. You can also heat cream over low in a saucepan on the stovetop until steaming. The stovetop method is easier for beginners because it takes the guessing out of how long to heat it in the microwave.

Once hot and steamy, remove from heat and pour over your chocolate Chipets. Make sure the chocolate is completely covered by the cream. Set it aside for 5 minutes, then whisk the mixture until it is smooth and silky. If this step doesn’t work, you did not heat your cream for long enough. After completing this step, pour your ganache into a shallow pan ie: an 8×8 baking pan, and refrigerate until firm. This could take anywhere from 30 minutes to 2 hours depending on your choice of cream (table cream vs whipping cream).

Once firm, scoop and roll out ganache into balls (use a tablespoon and gloves). When I make truffles I make different flavours so I just roll them all out into balls and then decide later, how many I will use for my peanut butter truffles. Once rolled into balls return to the fridge until they have firmed up again. You may find yourself rolling and refrigerating multiple times because the heat from your hands will soften the ganache very quickly.

Turning them into Peanut Butter Truffles

Remove rolled ganache from the fridge and remove frozen peanut butter balls from the freezer. You will need to do this quickly. It is a good idea to wear gloves for this step too! Take a ganache ball into your hands and flatten it like a pancake then wrap it around the frozen peanut butter and place it back on the tray. Once they are all wrapped place them back in the freezer to harden quickly (approx. 30 minutes). Once hard again, remove them and clean them up by rolling them into perfect shaped balls. Return to the fridge, while you prepare for your next step.

Coating them in Milk Chocolate

Place a saucepan of water on the stove to boil, then reduce heat. Place your Hershey’s milk chocolate Chipets in a glass heat resistant bowl and place on top of the saucepan. Stir with a spoon or small spatula until all of the chocolate is melted.

Remove your truffle balls from the fridge. Drop a ball into the milk chocolate, fully coat it and return to the tray. Repeat this step until all of your peanut butter truffles are dipped in milk chocolate. Once they are all coated, return to the fridge to set. Once set you can place them in a container with an airtight lid, separating each layer with parchment or waxed paper. I have a picture below. You will see that mine have just been coated and have not yet been returned to the fridge to set, so they still look messy.

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