Finally! The last of the 7 kinds of truffles.... and I saved my favorite for last:
Peanut Butter Cup Truffles
3/4c heavy cream
1lb + 2oz milk chocolate, finely chopped
6T smooth peanut butter, natural
Simmer cream. Pour over chocolate. Allow to sit 5 minutes, covered, then stir with spatula until smooth.
Add peanut butter and stir until blended.
Pour into piping bags.
Follow instructions from this post to fill mold cavities, but use a peanut butter cup shaped mold.
Tops can be printed using chocolate transfer sheets - I used left over candy cane transfer sheets, as well as a flower print. Or top with crushed peanuts.
0 comments:
Post a Comment