Difference between revisions of "Desserts/triple chocolate peanut butter truffles"
(Created page with "Serves: 40 (80 truffles) Active Time: 40 minutes Total Time: 4 hour From: Fresh ==Ingredients== ===White chocolate layer=== 1 heaping cup finely chopped white chocolate (about...") |
(No difference)
|
Latest revision as of 01:49, 3 February 2011
Serves: 40 (80 truffles)
Active Time: 40 minutes
Total Time: 4 hour
From: Fresh
Contents
Ingredients
White chocolate layer
1 heaping cup finely chopped white chocolate (about 6 ounces)
7 tablespoons (a scant half cup) all natural salted peanut butter at room temperature
Milk chocolate layer
1 heaping cup finely chopped milk chocolate (about 6 ounces)
7 tablespoons (a scant half cup) all natural salted peanut butter at room temperature
Dark cholate layer
1 heaping cup finely chopped dark chocolate (about 6 ounces)
7 tablespoons (a scant half cup) all natural salted peanut butter at room temperature
Directions
Step 1
Line a 8x8 or 9x9 pan with foil and spray with vegetable spray (use a 8x4 loaf pan if halving recipe). Prepare white chocolate layer. Melt chocolate with a double boiler over medium low heat for about 6 to 10 minutes. Stir until mixture is smooth.
Step 2
Immediately stir in peanut butter until smooth. Pour in prepared pan and let set for 30 minutes at room temperature. Refrigerate until firm for 30 minutes.
Step 3
Prepare milk chocolate layer using same method. Mix in peanut butter as soon as milk chocolate has melted. Remove pan from fridge and poor milk chocolate layer on top. Let set at 20 minutes at room temperature and then refrigerate for about 30 minutes (until firm).
Step 4
Prepare dark chocolate layer using same method. Mix in peanut butter as soon as milk chocolate has melted. Remove pan from fridge and poor dark chocolate layer on top. Let set at 20 minutes at room temperature and then refrigerate for about 1 hour (until firm when pressed with the back of a spoon).
Step 5
Remove pan from fridge and life foil out of pan. Turn upside down onto cutting board, peel away foil. Let rest at room temperature for 2-3 minutes and trim edges to sides are smooth. Cut 9 slices both horizontally and vertically creating about 81 squares. Store in airtight container in fridge. Serve slightly chilled.
