Peanut Butter Truffles

These make great gifts! I packaged these as a gift for someone by using a cute patterned box in the shape of Chinese takeout containers…line with parchment paper, put in a few truffles, tie with baker’s twine. Sweet and simple.

Peanut butter truffles get along nicely with coconut almond truffles...but that's for another post!

Peanut Butter Truffles
gluten free, dairy free, wheat free, egg free, corn free, soy free

Filling:

1 cup chunky peanut butter

1 cup organic powdered sugar

½ tsp. GF bourbon vanilla

Coating:

1 cup Enjoy Life chocolate chips

1.       Mix filling ingredients. I actually used my hands for this as it was much easier than a spoon. Nobody will blame you if you have to lick your fingers when you’re done mixing!

2.       Use a small scoop (mine is a melon- baller, about 1 ½ inches across) to scoop filling onto a baking sheet lined with parchment paper.

3.       Cover with tin foil and place baking sheet in freezer for 20 minutes.

4.       Pull out the baking sheet and roll the scooped filling by hand into smooth little balls. When this is done, put them back in the freezer for at least another 20 minutes (although I found that freezing them a few hours or overnight was even better!).

5.       Use a double boiler to melt the chocolate chips. If you are like me and don’t own a double boiler, you can create one by boiling a small amount of water in a saucepan on the stove. Once the water comes to a boil, set a heatproof bowl on top of the saucepan (the rim of the bowl should be wider than the rim of the pan, and the boiling water should not touch the bottom of the bowl). Put the chocolate chips in the bowl and stir them constantly until they melt. (Note: Don’t walk away during this process because it’s easy to have the chocolate seize up on you. That is hard to recover from. If it happens you can add some milk and stir like crazy until it gets glossy and smooth again. This will save you from having to dump out the chocolate – but your truffle coating will be a bit softer. I don’t mind this, because chocolate is chocolate, but you might.)

6.       Drop in one of the frozen peanut butter balls. Roll it around with a spoon until evenly coated. Then deposit it on a parchment-lined baking sheet. At this point, I like to put sprinkles on top (I use the all-natural, organic ones, colored with things like beet juice.) But you could also sprinkle chopped nuts on top or whatever your little heart desires. Put the baking sheet into the fridge or freezer until firm. (This won’t take long, so hold on – you’ll your first truffle in mere moments!)

7.       EAT. LICK FINGERS. REPEAT. (Or not. These are extremely rich and dangerous for me, I can really only handle one. And even that’s a bit much, since I don’t tolerate chocolate very well. But sometimes a girl’s just gotta have chocolate.)