Two Special Words
My friend, Jessica is turning 35 and I was planning to make her Peppermint Crunch Cookie Dough Truffles and a Peppermint Chocolate Cake to celebrate. Jessica had told me during the week that she loves those Truffles, but actually thought she would like them with just a small amount of chocolate over them, as opposed to how I usually make them dipped completely in chocolate.
I thought I figured out the perfect gift until I spoke with Jessica Friday and asked what her favorite dessert ingredient is. I can’t believe that I had actually forgotten that peanut butter is her absolute favorite. This forced me to, RADICALLY, change the direction of my gift.
Saturday, I got busy baking a chocolate cake with peanut butter frosting, which will be blogged about in the near future, as well as Peanut Butter Truffles. I realized very quickly that my first round of the truffles, which was a variation of the cookie dough truffles I make, were not what I wanted. They were crunchy from the sugar.
I did not want a crunchy sugar texture in my Peanut Butter Truffles. That first batch was turned into Peanut Butter Cups, another recipe that will be blogged down the road.
The second round nailed the Truffles. The confectioners sugar is perfect. I chose to add peanut butter chips, but this an optional step. What I believe makes these Truffles spectacular is the sprinkling of Fleur de Sel over the top of the chocolate. If you wait until all of the Truffles are dipped, though, they will be too hard for the salt to adhere to the top.
So how did I know whether or not I got them right, besides a personal love for the Truffles? Jessica, my peanut butter aficionado friend, said they were the best dessert I have ever made. If you knew Jessica as well as I, you would understand what a compliment that is!
From my one conversation with Jessica came three delicious desserts. Thanks Jessica! Not many people are able to inspire so much from just two little, but very special, words…peanut butter.
| Peanut Butter Truffles | | Print |
- 8 tablespoons (1 stick) unsalted butter, room temperature
- ¾ cup creamy peanut butter
- ¾ cup confectioners sugar
- 1 cup all purpose flour
- ½ teaspoons vanilla extract
- 1¼ cup Reese’s Peanut Butter Chips, optional
- 2½ cups semisweet chocolate chips, melted
- Fleur de Sel for sprinkling over truffles
- For the truffles:
- Line a baking sheet with parchment paper or aluminum foil and set aside.
- Place butter, peanut butter, sugar, flour and vanilla into large mixing bowl. Beat until smooth and creamy, about 3 minutes, scraping bowl down as needed. Mix in peanut butter chips, if using.
- Use 1½ teaspoon cookie dough scoop to transfer batter onto prepared pan. Freeze until set, at least one hour. Line a second baking sheet with parchment paper or aluminum foil and set aside.
- Once the scoops are very firm, dip each one into melted chocolate and place on the second prepared baking sheet. After dipping 4 or 5 truffles, sprinkle with fleur de sel. Continue until all truffles are dipped and sprinkled. Return to freezer to set.
- Betsy's tidbits:
- The truffles must be sprinkled with fleur de sel before the chocolate sets or else the salt will not adhere to the truffles.
- Fleur de Sel is a lovely finishing salt. If you are not able to find it, substitute a fine sea salt.
- Store in freezer. Bring up to room temperature to serve, if you can wait that long.
