🎄On the fourth day of Christmas & family The Taste Magician gives to you… Peanut Butter Truffles.
🎁 Let it snow, let it snow, let it snow! The journey to the passion called food this holiday season, now takes us to the lands of Australia and New Zealand and Pavlovas.
Which kid doesn’t love peanut butter? Day 4 and we present to you another tastebud-tingling recipe, much like the last three. One more that everyone out there will love.
Yum, Peanut Butter Truffles! Now, these aren’t your traditional truffles and require no technical skill – all it needs is friends, family and time. And most importantly, a fun and yum way to finish the excess peanut butter at home.
These bite-size creations don’t have to necessarily be decorated. All you need to do is make a dough with the peanut butter, some eggs and icing sugar. This dough is then rolled into equal balls and refrigerated for 1-2 hours so that they become firm and don’t fall apart. Now, cover them in chocolate and refrigerate until the chocolate firms up. This is now an amazing after-dinner treat. A wholesome and joyful treat for a 🎄Christmas Day with family and friends.
- 50 gms Butter, unsalted and at room temperature
- 125 gms Peanut Butter, smooth
- 200 gms Icing Sugar
- 250 gms Chocolate – either dark or milk
- 40 gms White Chocolate
- 10 drops Raspberry or Strawberry essence
- Fresh Raspberries
- Line a baking tray with parchment paper. Keep aside
- In a large mixing bowl, add butter and peanut butter. Whisk until smooth and creamy
- Add icing sugar, a spoon at a time, mix until it becomes a soft dough
- Scoop small tablespoons of peanut butter mixture and roll into a smooth ball using your hands. We made 25gm balls
- Place on prepared tray. Repeat until you have roughly 20-22 truffles
- Place truffles in the fridge for at least an hour
- Break up chocolate into small pieces and place in a small microwave-safe bowl. Heat in the microwave, stirring every 20 seconds, until melted and smooth
- Dip each peanut butter ball into the chocolate, one at a time, and use a fork to slowly lift them out. Gently shake off excess chocolate and place truffles on the baking tray. Let it set in the fridge for 30 minutes
- Take about 40gms of white chocolate, heat in microwave for 20 seconds, stir it smooth with a fork and add raspberry or strawberry essence and drizzle thinly on top of the chocolate
- Serve with a few raspberries or gulp it by itself.