Chocolate Peanut-Butter Hedgehog Truffles

chocolate truffles

Valentine’s Day is around the corner, and in my opinion, Valentine’s Day calls for hugs and kisses and love and hearts and all things cute. But, it especially calls for chocolate!! These cute little chocolate covered peanut-butter bites are called “hedgehog truffles” because they are meant to resemble baby hedgehogs all rolled up. This is a Martha Stewart recipe (seriously, who else would think of chocolate truffles that resemble hedgehogs?) and she used cacao nibs rather than the mini chocolate chips – the resemblance is even more apparent with the nibs, but I decided against the nibs when the only ones I could find were over $20 for a small jar. Either way, they taste delicious. 🙂

(Image source here)

chocolate truffles2

Chocolate Peanut-Butter Hedgehog Truffles
 
Recipe Type: Dessert
Author: Martha Stewart
Active time about 1 hour plus cooling time of 2 hrs 30 minutes. Makes several dozen truffles (at least 40 depending on the size ball you make).
Ingredients
  • 2 and 1/2 cups confectioner’s sugar
  • 1 and 1/2 sticks unsalted butter, softened
  • 1/3 cup heavy cream
  • 1 and 1/2 cups creamy peanut butter
  • 1 tsp. pure vanilla extract
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup cocoa nibs (also called cacao nibs) or mini chocolate chips
Instructions
  1. Place sugar in a large bowl; set aside. Combine butter, cream, peanut butter, and vanilla in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are melted and mixture just starts to boil. Pour over sugar in bowl and whisk until smooth.
  2. Transfer to an 8×8 baking dish, or a loaf pan, and smooth surface. Place parchment or plastic wrap directly on surface of mixture and refrigerate until set, about 2 hours.
  3. Roll heaping teaspoons of peanut-butter mixture into 1-inch balls. (I found this easiest to do with a spoon and my hands, rather than a cookie scoop. But try to use your hands as little as possible because the mixture will start to soften.)
  4. Melt chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water; remove from heat. Working with 1 ball at a time, dip into chocolate and remove with a fork, letting excess chocolate drip off. Transfer to a parchment-lined baking sheet and immediately sprinkle with the nibs or chips. (I made the mistake of using wire racks set over parchment and the bottoms stuck to the rack – so just set on parchment or grease whatever you use!) Refrigerate until set, about 30 minutes. Truffles can be stored up to a week in a single layer in the refrigerator. They will begin to soften and melt if left outside the refrigerator for an extended period of time.
 

 

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