Prep: 90 minutesTotal: 1 hour 30 minutes
A thick chocolate shell covers a soft and salty peanut butter truffle with a hint of sweet strawberry jelly.
- 125 grams (1/2 cup) smooth peanut butter
- 30 grams (2 tablespoons) unsalted butter, room temperature
- 125 grams (1 cup) icing or powdered sugar
- 400 grams (2 and 2/3 cup) good quality dark chocolate
- 90 grams (1/3 cup) strawberry jam or grape jelly
- Line a muffin tray with cupcake liners. Also line a cookie sheet or baking tray with parchment or baking paper. In a large mixing bowl, add your peanut butter and butter and whizz together using an electric mixer. Then sift in your icing or powdered sugar and beat until a soft but thick dough forms.
- Roll small balls of the peanut butter mixture and set them onto your prepared tray. Once you have finished with all the peanut butter, pop the tray into the fridge while you melt the chocolate. I like to use the stove top method so the chocolate stays warm which will prevent it from cooling too quickly and going hard.
- Place a small saucepan on medium heat with about 5cm or 2 inches of water in the bottom. Pop the chocolate into a small heatproof bowl and place the bowl on top of the saucepan, ensuring the bottom of the bowl will not touch the water below. Gently stir as the steam slowly melts the chocolate and it becomes silky and smooth.
- Once the chocolate has completely melted, remove the saucepan from the heat but keep the bowl on top. Grab the peanut butter truffles from the fridge. Add approximately 1-2 teaspoons of chocolate into the bottom of your cupcake liners, ensuring it covers the entire base. Then grab a peanut butter ball, flatten it using your fingers and place it on top of the chocolate. Make sure the peanut butter truffle doesn’t touch the side of the liner so there is room for the chocolate to completely cover it.
- Add a teaspoon of jam or jelly onto the top of each peanut butter truffle. Then spoon more chocolate over each lump of peanut butter and jelly so it is completely covered. Pop your chocolate cups into the fridge for at least one hour or until set. Store in the refrigerator or the freezer.
Category: DessertCuisine: American