Peanut Butter Cup Truffles

Prep: 20 minutes plus chilling
Cook: 2 minutes • Makes: about 36 truffles

1 bag (12 ounces) semi-sweet chocolate morsels
¾ cup Sunnyside Farms Heavy Cream
½ cup Sunny Select Chunky Peanut Butter, softened
2 tablespoons Sunnyside Farms Unsalted Butter, softened
2 tablespoons Sunny Select Powdered Sugar
1 teaspoon vanilla extract
1 cup cocoa powder
 Chocolate shavings for garnish (optional)


1. In medium microwave-safe bowl, heat chocolate morsels,
cream, peanut butter and butter in microwave oven on 50%
power for 2 to 2½ minutes, stirring halfway through cooking
time; stir until mixture is smooth. Add powdered sugar and
vanilla extract, and stir until mixture is smooth. Transfer mixture
to shallow pan; cover and refrigerate 2½ hours.
2. Line rimmed baking pan with parchment or waxed paper.
With spoon, drop 1-tablespoon mounds of chocolate onto
prepared baking pan; refrigerate 30 minutes. Place cocoa
powder in wide, shallow dish. With hands, roll chocolate mounds
into 1-inch balls and roll in cocoa powder to coat; place truffl es
back on baking pan. Cover and refrigerate 30 minutes to 1 hour
before serving. Sprinkle with chocolate shavings, if desired.
Chef Tip
To make chocolate shavings, run a bar of chocolate along
the smallest holes of a box-grater.

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