ingredients

• chocolate truffles (see other recipe)
• 1/4 c unsalted sweet cream butter
• 3/4 c creamy peanut butter
• 1 tsp vanilla extract
• 1 and 1/4 c confectioner's sugar

equipment

• large bowl
• mixing spoon of the heavy duty sort
• baking sheet covered with wax paper

  start chocolate truffle recipe, do not add any flavorings. after you do the bit where you stick them in the fridge, start on these.

  cream together all ingredients. it works better to use your hands (less messy). when all ingredients are well blended, form into walnut sized balls, 1/2" or less, stick in fridge til the chocolate is hardened enough.

  when it is, take some chocolate mixture in one hand, the pb core in the other, and coat the core with the chocolate. a rolling motion between the palms is suggested. roll in the outer coating (i suggest chocolate graham crackers, though chopped toasted nuts are also pretty decent). stick in fridge half an hour to harden, store as previous.

  if you end up with extra pb cores, stick in freezer for the next time you have chocolate, or roll into coatings by themselves for tiny pb truffles. extra chocolate can be made into chocolate truffles.

 

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