October 1, 2007

Peanut Butter Truffles & Grape Jellies

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peanut butter truffles with various coating: ground peanut butter, cocoa powder, dark and milk chocolate and peanut butter chips
grape jellies
A few weeks ago I borrowed from the library the gigantic and super heavy THE FRENCH LAUNDRY COOKBOOK by Thomas Keller which has really superb and elegant recipes but some are too complicated for everyday meals. I prefer to cook simple dishes and if I want fancy I'd go to a restaurant. The desserts are very good, though, some are simple to make. I'm still deciding if I'll buy my copy. I got the peanut butter truffles and fruit jellies idea from this cookbook but did not follow the recipes for both the truffles and jellies.

Peanut Butter Truffles
1 cup crunchy or creamy peanut butter
1 cup chopped milk chocolate (chips are fine)
½ cup heavy cream
2 tablespoons butter
suggested coating: ½ cup each semi-sweet chocolate, milk chocolate and peanut butter chips, ¼ cup ground roasted peanuts, ¼ cup cocoa powder
  • Melt all ingredients except coating in a small pan over low heat. Pour into a metal square pan. Place in freezer for 30 minutes.
  • Using a melon baller, scoop out portions and place pieces on a piece of aluminum foil. Working quickly, shape the candies into marble-size balls. Divide balls into 5 portions. Keep 4 portions in freezer for 1 hour. Roll the remaining balls in ground peanuts. Refrigerate.
  • Coat another 1/5 of the balls in cocoa powder, refrigerate. Melt chips one at a time, coat each portion, sprinkle tops with ground peanuts, if desired, then refrigerate. Transfer candies into individual paper cups, if preferred. Refrigerate leftovers.
The recipe for jellies is here.


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