Raspberry-Peanut Butter Chocolate Truffles With Cocoa Powder
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Chop the chocolate and put in a heatproof bowl
2
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
3
Stir with a rubber spatula or whisk until smooth
4
(If necessary, microwave in 20-second intervals until the chocolate melts
5
) Whisk in the vanilla and raspberry extracts, then stir in the peanut butter
6
Stir until the ganache is smooth and shiny
7
Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight
8
Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in cocoa powder
9
Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight
10
(To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks
11
Let sit at room temperature for 20 minutes before uncovering, then roll in coating
12
) Photograph by Johnny Miller