Remember when I made these cheesecake bites? Dipped in ganache instead of plain melted chocolate, because my brother made me? Well because of the addition of the cream, the chocolate went a lot further, and I had a bunch left over. I couldn’t bear to throw it away, and knew that chocolate truffles were (are) just chilled ganache.
So I threw the bowl into the fridge and forgot about it. Then a few days later I realized I better get on it, or that beautifully glossy chocolate was going to go to waste. I hadn’t flavored the ganache, since it was just for dipping, so I needed to do something else to give it a bit more…..dimension.
I love a pure, dark chocolate truffle as much as anyone else, but given the choice, I’d have one with a little bit of texture or a little bit of flavor….coconut, raspberry, espresso, anything really. Being that I hadn’t flavored the melted chocolate, this was going to have to be a surface addition. And because I am so enamored with PB2, I decided to make a peanut butter covered truffle. Which I think is kind of fun…because who thinks of peanut butter on the outside of a truffle?
Peanut Butter Dusted Chocolate Truffles
Read notes below for substitution info
8 ounces chocolate
3/4 c heavy cream
1/8 tsp salt
1/4-1/2 c PB2 for rolling (you can roll these in anything you want, if you don’t have PB2)
So, I’ve read an inordinate amount of variations of the chocolate to cream mixture for this stuff, and I can’t honestly tell you that straying from the exact proportions is going to affect your truffles much. I’m sure there are people who would disagree with me. But being that my brother is one of those “add as you go” guys, and that we used 1/2 c cream and a 1/4 c milk *gasp*, I’m sure yours will come out great.
I’ve seen measurements ranging from 1/2 c cream for every 8 oz of chocolate, to a full cup of cream for every 8 oz of chocolate. I figure if the proportions can vary soooo much, you really can’t go wrong as long as you do the process correctly.
Also, I used semisweet chocolate, because that’s what I had, but that is pretty customizable too. I would personally go with semisweet or higher, when it comes to percentage cacao.
Chop chocolate (or throw the chips in a bowl if using those). Heat cream over medium/high heat just until boiling. Pour over the chocolate, add the salt, and let sit undisturbed for 5-10 minutes. Stir until smooth. Cover with saran wrap, and refrigerate until firm. Scoop out with a spoon or cookie scoop, roll into balls, and roll in PB2!