Happy Monday, everyone! Today is my last full day in Boston before heading back to the tundra that is Michigan. It’s been a long three and a half weeks, and I’m so ready to get back into my kitchen! I have some great things planned for the next few weeks, and can’t wait to share them.
Up today are my peanut butter truffles. They are made with 4 ingredients and taste like a million bucks. They’re a pajama recipe. You know? Oh, you don’t know? A pajama recipe is one of those recipes that make people say “wow, you’re so fancy,” when really you just stirred a few things together while in your pajamas.
Yes I just made up this term. Between this and crookers, I think I’m on a roll.
Enjoy the beginnings of your weeks. My advice this week is to take a few moments for yourself. It can be hard during the winter to find time to appreciate things when we’re so caught up in work, school, and frankly not freezing our toes off. Work out. Cook a nice dinner with your significant other. Or make these truffles!
I’ll be back on Friday with more sugar 🙂
Tips for making chocolate peanut butter truffles
These cream cheese truffles are a cinch to make, but be sure to do the following:
Soften the cream cheese — Set the cream cheese out on the counter an hour or so before you plan on making these chocolate peanut butter truffles. You need it to be totally soft, otherwise it’ll be a pain stirring together the truffle mixture.
Melt the chocolate in short bursts — To avoid burning the chocolate in the microwave, you need to heat it in 30-second bursts. Stir the chocolate every 30 seconds as well to speed up the process.
Add the powdered sugar in batches — If you add all the powdered sugar into the mixing bowl at once, it’ll be nearly impossible to stir in. Add the sugar in a little bit at a time, adding in more only when the previous batch has been fully incorporated.
Chill the truffles before rolling — Let the peanut butter truffle mixture sit in the fridge for at least 2 hours before rolling and coating the truffles. If you try and roll the mixture right after you stir everything together, the cream cheese will melt all over your hands and you’ll make a mess.
Melt the chocolate chips in a microwave in 30 second intervals, stirring in between each time until the chocolate is smooth and melted (heating in intervals will ensure you don’t burn the chocolate). Set aside.
In a large bowl using an electric mixer, beat together the softened cream cheese and 1 cup of the confectioner’s sugar. Add in the melted chocolate and peanut butter, beat until smooth. Last, add the remaining 2 cups of confectioner’s sugar and beat on medium speed until everything is combined. Place plastic wrap on top of the mixture and put in to the refrigerator to set for about 2 hours.
Once the truffles have set, use a melon baller to scoop the mixture and shape into balls. Coat half of the recipe in chopped peanuts and half in cocoa powder. Store in the refrigerator for up to a week.