Chocolate Peanut Butter Truffles
If you want to add more gluten free recipes to your collection, Chocolate Peanut Butter Truffles might be a recipe you should try. This recipe makes 30 servings with 137 calories, 2g of protein, and 7g of fat each. For 15 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is brought to you by Buns in My Oven. This recipe is liked by 194 foodies and cooks. A mixture of powdered sugar, milk chocolate chips, peanut butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Plenty of people really liked this hor d'oeuvre. With a spoonacular score of 3%, this dish is improvable. Chocolate-Peanut Butter Truffles, Chocolate & Peanut Butter Truffles, and Chocolate Peanut Butter Truffles are very similar to this recipe.
Servings: 30
Ingredients:
1/2 cup heavy cream
2 cups (1 bag) milk chocolate chips
1/2 cup peanut butter
powdered sugar or red sugar for coating/sprinkling
2 tablespoons salted butter
Equipment:
sauce pan
baking pan
Cooking instruction summary:
In a medium sauce pan over low heat, melt together the chocolate chips, cream, and butter until the chocolate is just about fully melted, stirring constantly. Stir in the peanut butter and continue stirring over low heat until fully melted. Pour into an 8x8 baking dish and refrigerate for 2 hours.Remove from the refrigerator and use a cookie scoop to scoop out balls of the chocolate mix. After you've scooped out all of the chocolate, roll each ball between your hands to shape it.Sprinkle with the red sugar or roll in powdered sugar. Store in the refrigerator, but these are yummiest served at room temperature.Makes about 30 truffles, depending on the size of cookie scoop you use.
Step by step:
1. In a medium sauce pan over low heat, melt together the chocolate chips, cream, and butter until the chocolate is just about fully melted, stirring constantly. Stir in the peanut butter and continue stirring over low heat until fully melted.
2. Pour into an 8x8 baking dish and refrigerate for 2 hours.
3. Remove from the refrigerator and use a cookie scoop to scoop out balls of the chocolate mix. After you've scooped out all of the chocolate, roll each ball between your hands to shape it.Sprinkle with the red sugar or roll in powdered sugar. Store in the refrigerator, but these are yummiest served at room temperature.Makes about 30 truffles, depending on the size of cookie scoop you use.
Nutrition Information:
covered percent of daily need
