Its been a little while since I've made these and promised the recipe, so I apologize for the delay. These were an excellent foray into chocolate making, which is a lot harder to do nicely than it looks. The only thing I would have changed is the choice of chocolate, as I chose bittersweet when I should have chose milk chocolate. Next time...
What I used:
Filling:
1 c peanut butter
60 g unsalted peanut butter
1/4 c brown sugar
1 cup powdered sugar
Coating:
300 g chocolate chips, milk would be best
How it's done:
- Start melting butter in a medium sized sauce pan until it's melted, then add the peanut butter and brown sugar.
- Allow to simmer on low for about 30 seconds stirring constantly then remove from the heat.
- Sift in the powdered sugar a quarter cup at a time and mix it into the filling until its thoroughly combined before adding the next addition.
- Put in a container and chill for about an hour.
- Make quarter sized balls out of the filling, chill again for 30 minutes.
- Using the double boiler method, heat the chocolate until it's melted and smooth. I turned off the heat but left it on the hot pan with water to keep it easy to work with.
- Using a fork to roll it around and eventually fish it out, coat the balls in chocolate and set on a plate or pan line with parchment paper.
- Allow to chill in the freezer for about a half hour before removing from the sheet and packing them. They'll last a long time in the fridge and I wouldn't advise keeping them outside of the fridge for very long, especially here in Acapulco.
Check out some of my other recent posts!
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