Delectable Dark Chocolate Peanut Butter Truffles with Enticing Coatings

Apparently I'm on a bite-size confection roll, literally!  When I recently picked up a jar of dark chocolate peanut butter, I didn't know what I'd make with it; but, for sure, I knew that it would be something for my peanut butter-loving son-in-law!  After a few ideas, I elected to develop a truffle recipe to give him for Father's Day.  Well, those empty paper cups, which occurred in a short amount of time, were a true testament that he loved these melt-in-your-mouth treats!

You know that I will experiment with a variety of options when developing some of my recipes.  I chose to enhance these confections with complementary coatings of cocoa, powdered sugar, crushed kettle jalapeno and regular potato chips and chopped peanuts.   I'm not sure if I have a favorite embellishment for this candy (unless, it's the crushed salted potato chips)...they're all scrumptious!  The jalapeno potato chip coating will provide just a slight surprise bite of heat; and the regular kettle potato chip coating will offer a delightful, more salty crunch to the truffles.

To make the candy sticky for better adherence of the peanut and potato chip coatings, the truffles will need to be first rolled in a mixture of cocoa powder and kosher sea salt and allowed to rest for at least 4 hours or overnight.  Salt is not added to those rolled only in cocoa powder or powdered sugar.

Though these delicious truffles make an elegant presentation, they are actually made using a simple technique and humble ingredients.  Therefore, they make a great recipe project for children; so get those little hands going and let them do the rolling!

                                        

                                                Embellished with...

                                                Enticing Coatings...

Approx. 65/ea. 1" truffles

Truffle Ingredients

• 1 lb. powdered sugar
• 1/2 c. cocoa powder
• 1/2 c. (1 stick) salted butter, room temperature, cut into large cubes
• 1 c. creamy dark chocolate peanut butter
• 1/4 tsp. kosher sea salt
• 2 TB evaporated milk
• 2 tsp. premium pure vanilla extra

Suggested Coatings (for each 10 truffles)

• 1/4 c. sifted cocoa powder (plus additional if you use a peanut or potato chip coating)*
• 1/4 c. sifted powdered sugar
• 1/4 c. (about 1 5/8 oz.) finely chopped, salted roasted peanuts*
• 1/2 oz. finely crushed kettle jalapeno potato chips (I used Cape Cod Sweet and Spicy), or spicy kettle BBQ chips*
• 1/2 oz. finely crushed regular kettle potato chips*

*(for the peanut or potato chip coatings to adhere, you'll first need to coat with a mixture of 1/4 c. sifted cocoa powder mixed with 3/4 tsp. kosher sea salt for each 10 truffles)


Supplies

• paper or foil candy-sized cups
• butter-flavored cooking spray
• wax or parchment paper

 
                                  These Alluring Little Creatures...

                                             Are So Flirtatious!
                                      
Directions

1. Prepare any coatings you plan on using and set aside in separate small bowls.  (Only prepare enough of each coating for 10 truffles at a time, or the coating may become difficult to adhere to the truffles.*)
2. Beat the powdered sugar and cocoa well with the butter, peanut butter and kosher salt.  Add the evaporated milk and vanilla and mix well.  (The mixture will seem a little dry...avoid the temptation to add more milk.)*
3. Using a teaspoon, scoop pieces of the mixture to make approximately 1" truffles and place on a holding tray or plate (cover with plastic wrap).  Clean your hands and spray with the butter-flavored cooking spray (keep your hands sprayed while rolling the truffles).  Press and knead each piece of the mixture between your hands and roll into balls.  (Don't press too hard when rolling...roll lightly between your palms...the heat from your hands will shape the balls.)  Roll just enough at one time for each coating you plan on using.  Set the truffles aside and clean your hands for the next step.
4. Using two plastic spoons, roll (one at a time) the candy in your chosen coating(s).*  (For the peanut and potato chip coatings, first roll each 10 truffles in a mixture of 1/4 c. sifted cocoa powder and 3/4 tsp. kosher sea salt.  Let the candy rest in a tightly covered plastic container (stacked one layer at a time on wax or parchment paper) for at least 4 hours (or overnight) at room temperature...this will allow the truffles to become sticky enough for the coatings to adhere.)
5. Serve in paper or foil candy-sized cups.

*Tips and Tricks

1. Spray measuring utensils (and your hands while shaping the candy) with a butter-flavored cooking spray.
2. Keep the truffle mixture covered well with plastic wrap or foil if not using immediately.
3. Have a method of keeping the potato chip and peanut coatings identified before and after rolling; otherwise it may be difficult to tell which is which.
4. Once you've shaped the truffles with your hands, it's best to use plastic spoons for coating, as your hands will just make the coatings more difficult to adhere.
5. If any candy is too dry for the coatings to adhere well, just lightly roll the truffles between dampened fingers; and reroll in the coatings(s) with the plastic spoons.
6. Do not add salt to the plain cocoa powder and powdered sugar coatings, as that would cause the truffles to become too sticky.

You'll enjoy how these delectable truffles disappear like magic...now you see them, now you don't!

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