Chocolate Raspberry Peanut Butter Truffles
Votes: 5
Time: 4 hours 40 minutes
Complexity: easily
Quantity: 18 - 24 truffles
Complexity: easily
Quantity: 18 - 24 truffles
Nutritional value per serving:
Serving size: 1 of 24
Calories 122, total fat 10 G., saturated fats 5 G., proteins 1 G., carbohydrates 10 G., fiber 1 G., cholesterol 12 mg, sodium 11 mg, sugar 8 G.
Serving size: 1 of 24
Calories 122, total fat 10 G., saturated fats 5 G., proteins 1 G., carbohydrates 10 G., fiber 1 G., cholesterol 12 mg, sodium 11 mg, sugar 8 G.
These chocolate truffles look like they've been sold in a candy store, but they're actually quite easy to make at home. Start by making a chocolate ganache with raspberry extract and peanut butter. Cool the mixture, roll it into balls, and roll them in crushed freeze-dried raspberries to give them a sweet and tart flavor and a festive look, reminiscent of Christmas tree ornaments.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g of dark chocolate
- 1 cup heavy cream (35%)
- 1 tbsp (15 g) unsalted butter
- A pinch of salt
- 1/2 tsp vanilla extract
- 1/2 tsp raspberry extract
- 1/4 cup peanut butter
- Crushed freeze-dried raspberries for sprinkling
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Recipes with similar ingredients: cream, vanilla extract, raspberry extract, Peanut butter, cocoa, dark chocolate, dried raspberries
Cooking the dish according to the recipe:
- Cut the chocolate into pieces and place in a heatproof bowl.
- Combine the cream, butter, and salt in a saucepan. Place the saucepan on the stove and heat the mixture over medium heat, but do not bring it to a boil. Pour the mixture over the chocolate and let it sit until the chocolate is completely melted, about 10 minutes.
Stir with a silicone spatula or whisk until smooth. (If necessary, melt the chocolate in the microwave, stirring every 20 seconds.) - Add peanut butter to the chocolate mixture, vanilla and raspberry extract, stir until smooth. Transfer the chocolate cream to a baking dish and refrigerate for 3 hours or overnight, until set.
- Using a tablespoon, roll 18-24 balls of chocolate cream, then roll them in crushed freeze-dried raspberries. Place truffles Place on a parchment-lined baking sheet, cover with plastic wrap and chill until firm, at least 1 hour or overnight.
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