Raspberry-Peanut Butter Chocolate Truffles With Cocoa Powder

Name: Raspberry-Peanut Butter Chocolate Truffles With Cocoa Powder
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 18
Cuisine: Global
Ingredients: 18 servings Cocoa powder, for coating; 237 milliliters heavy cream; 59 milliliters peanut butter; 1 teaspoons raspberry extract; 1 pinch Pinch of salt; 340 grams bittersweet or semisweet chocolate; 1 Tbsp unsalted butter; 1 teaspoons vanilla extract

You can never have too many hor d'oeuvre recipes, so give Raspberry-Peanut Butter Chocolate Truffles With Cocoa Powder a try. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 184 calories, 3g of protein, and 15g of fat each. A mixture of raspberry extract, heavy cream, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 4 hours and 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

Chop the chocolate and put in a heatproof bowl. 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. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)

Ingredients you will need

Heavy Cream

Chocolate

Butter

Salt

Equipment you will use

Microwave

Sauce Pan

Spatula

Whisk

Bowl

Whisk in the vanilla and raspberry extracts, then stir in the peanut butter. Stir until the ganache is smooth and shiny.

Ingredients you will need

Peanut Butter

Raspberries

Vanilla

Equipment you will use

Whisk

Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.

Equipment you will use

Baking Pan

Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in cocoa powder.

Ingredients you will need

Cocoa Powder

Roll

Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks.

Ingredients you will need

Roll

Wrap