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Monday, January 12, 2015

Salted Chocolate Peanut Butter Balls

Everyone in the family has loved this little truffle. And they come together really quickly--about 15 minutes hands-on time, with 15 minutes in the freezer.



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Salted Chocolate Peanut Butter Balls


Adapted from How to Cook Everything Fast by Mark Bittman
Yields 36 balls

2 T unsalted butter
3 oz bittersweet chocolate
1 oz unsweetened chocolate
1 c peanut butter
heaping 3/4 c powdered sugar
flaky sea salt or kosher salt

Put 2 T butter in medium microwave-safe bowl. Chop the chocolate and add it to the bowl. Microwave the mixture, checking and stirring occasionally until the butter and chocolate melt, a minute or two.

Add 1 c peanut butter and stir until it's evenly incorporated. Blend in 1 c powdered sugar and stir until the mixture is smooth.

Put a piece of wax or parchment paper on a rimmed baking sheet. Use 2 teaspoons to drop 1-inch balls of dough onto the sheet. Sprinkle the tops with a little salt. Put the baking sheet in the freezer and freeze just until the balls firm up a bit, 10-15 minutes. Serve.

The balls will stay firm in the fridge; store in an airtight container in between layers of wax paper. Depending on the size of your crowd, there may not be any left!

If you have more time, try rolling the balls in finely chopped peanuts before freezing.

Note: You may want to play with the sugar amounts in this recipe until it matches your taste for sweetness. The original recipe called for 4 oz of either semisweet or bittersweet chocolate, as well as 1 full cup of powdered sugar.

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