Chocolate. It’s a beautiful thing.
Chocolate mixed with peanut butter? Beautifuler. (Did you know that’s an actual word? Weird, mad.)
Valentine’s Day is coming and chocolate recipes are running amuck in your internets. All of you chocolate haters are 1.) probably ready for the holiday to be over with and 2.) probably not readers of my blog so I don’t feel bad about posting a chocolate recipe.
The very best part about this treat, aside from it’s rich, decadent flavor and smooth, creamy texture, is that it takes practically no time at all to make. Serioulsy, these truffles are beyond quick, beyond simple, beyond delicious.
The pictures really don’t do them justice…for some reason, my camera just wasn’t getting along with me this morning. The jerk.
- 2 cups (1 bag) milk chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons salted butter
- 1/2 cup peanut butter
- powdered sugar or red sugar for coating/sprinkling
- In a medium sauce pan over low heat, melt together the chocolate chips, cream, and butter until the chocolate is just about fully melted, stirring constantly. Stir in the peanut butter and continue stirring over low heat until fully melted. Pour into an 8x8 baking dish and refrigerate for 2 hours.
- Remove from the refrigerator and use a cookie scoop to scoop out balls of the chocolate mix. After you've scooped out all of the chocolate, roll each ball between your hands to shape it.
- Sprinkle with the red sugar or roll in powdered sugar. Store in the refrigerator, but these are yummiest served at room temperature.
- Makes about 30 truffles, depending on the size of cookie scoop you use.