| Level: | Easy |
| Total: | 4 hr 45 min |
| Prep: | 4 hr 35 min |
| Cook: | 10 min |
| Yield: | 18 to 24 truffles |
Ingredients
- 12 ounces bittersweet or semisweet chocolate
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon raspberry extract
- 1/4 cup peanut butter
- Cocoa powder, for coating
Instructions
- Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
- Whisk in the vanilla and raspberry extracts, then stir in the peanut butter. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
- Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in cocoa powder. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
Nutrition Facts
| Serving Size | 1 of 21 servings |
| Calories | 140 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 17 mg |
| Sodium | 14 mg |
Reviews
worth the time to make and so good to eat!Love,love love!