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Tag Archives: christmas

Peanut Butter Chocolate Truffles

I filled my bowl with peanut butter, powdered sugar, and butter and turned on the mixer. As I folded in some crisp rice cereal, the aroma of Christmastime wafted around the kitchen. Peanut Butter Chocolate Truffles only seem to come around once a year, but I think I need to change that 😉

After all, these truffles are basically a Reese’s Peanut Butter Cup except a zillion times better. I’m talking rich peanut butter filling with a crispy crunch, submerged in decadent semisweet chocolate. Plus they don’t have all the added preservatives and funky oils you get in processed candy bars. So naturally Peanut Butter Chocolate Truffles will top anything found in a store.

I’m all about clean eating, but that doesn’t mean I’m anti-dessert. I just use the highest quality, most minimally processed ingredients and cut no corners cooking from scratch. For these truffles, I made sure to use Crazy Richard’s peanut butter which only has one ingredient–peanuts! Just like it should be. I didn’t want to use anything with added sugars or hydrogenated oils found in most conventional peanut butter. However, even among “natural” peanut butters, you find unnecessary ingredients when all you really need is peanuts and maybe salt.

Overall, these Peanut Butter Chocolate Truffles are super easy to make. The only challenge I encounter is getting them to look as good as my mom’s! The first few always look the best, but toward the end it becomes nearly impossible to have a perfectly smooth chocolate coating. Either way, they still taste amazing! Plus, you can always pick and choose the best ones to give away or serve at a gathering. If you want them all to look perfect though, you can always melt some extra chocolate. My other tip is to make sure the peanut butter balls are rolled into perfect little spheres. The smoother they are, the smoother the chocolate coating will look.

If you love Peanut Butter Chocolate Truffles, give these a try:

Peanut Butter Chocolate Truffles

Natural peanut butter filling with a crispy crunch, dipped in smooth, rich chocolate–the perfect holiday truffle!
Prep Time20 mins
Cooling Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, confectionery, peanut butter, truffle
Servings: 40 truffles
Author: Rachel Alexandra

Ingredients

  • 1 ½ cups crisp rice cereal
  • 1 ½ cups powdered sugar
  • 1 cup Crazy Richard's peanut butter
  • ¼ cup salted butter softened
  • Pinch of salt
  • 12 oz semisweet baking chocolate

Instructions

  • In a large bowl, combine the butter, sugar, peanut butter, and salt. Using a hand or stand mixer, mix the ingredients until everything is evenly combined.
  • Gently fold in crisp rice cereal.
  • Form the dough into 1 tablespoon-sized balls. Roll them until spherical and place on a sheet of wax paper.
  • Melt the chocolate using a double boiler or in the microwave. To use the double boiler, add one inch of water to the bottom and melt the chocolate on top. Stir often and be sure not to let any moisture in the chocolate (it will alter the consistency). If using a microwave, go in short intervals and stir often to avoid scorching the chocolate.
  • Individually, place the peanut butter balls in the chocolate. Roll each one around until it is totally covered. Carefully removed with a fork and place on wax paper to cool.
  • When all the truffles are made, they can be placed in the refrigerator for faster cooling time and they can be stored in an airtight container there or in the freezer.
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Egg-Free Chocolate Peppermint Cheesecake

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Merry Christmas! Today I would like to share a brand new recipe that I must admit is not totally clean. However, it is completely from scratch which is the most important part. Plus this is a Christmas Special Edition post, so we can indulge a little. 🙂

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For my family’s Thanksgiving this year, I tried my hand at my first ever cheesecake. It had a double chocolate chip cookie crust, pumpkin spice filling, chocolate ganache topping, and some buttercream piped around the border to clean up the edges. I know, it was probably the least healthy thing I’ve ever made, but in my defense it was 100% from scratch–even the cookies for the crust. I plan to publish the recipe sometime in the near future, but I would like to try it with low-fat cream cheese first to knock off a few calories, especially since it worked really well in today’s chocolate cheesecake.

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Anyway, this whole endeavor inspired me to take a standard chocolate cheesecake recipe and make a Christmas edition by making a peppermint chocolate ganache and topping it off with some crushed candy canes.

Now this is a pretty involved recipes, so be sure to read through the whole thing before you start and make sure you have plenty of time to spend in the kitchen. Enjoy and merry Christmas!

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Ingredients

Crust

1 1/2 cups homemade chocolate chip cookie crumbs

1/4 cup melted coconut oil or butter

Filling

1 cup dark chocolate chips

2 Tbs. melted coconut oil or butter

2 8-oz. packages of 1/3 fat cream cheese

1/2 cup sugar

2 Tbs. raw honey

1 Tbs. unsweetened cocoa

2 tsp. pure vanilla

1/4 tsp. sea salt

Chocolate Peppermint Ganache

1/2 cup dark chocolate chips

1/3 cup whipping cream

1 tsp. melted coconut oil or butter

1/4 tsp. peppermint extract

Crushed candy canes

Directions

Grease the bottom and sides of an 8 inch spring-form pan with canola spray or melted coconut oil.

Put the chocolate chip cookies in a food processor and grind until they are just small crumbs. Use your favorite type of cookie, but I strongly recommend using homemade ones. Once I perfect a recipe, I will share it! Other options include graham crackers or Andes mint-chocolate cookies. Feel free to get creative!

In a small bowl, mix the cookie crumbs with the melted coconut oil or butter. Then press the mixture firmly into the bottom of the prepared pan. Set aside.

Add approximately an inch of water to the bottom of a double boiler and melt 1 cup of dark chocolate chips on medium heat. Stir every few minutes and be sure not to get any water in the chocolate. When the chocolate chips are melted, remove from heat and stir in 2 Tbs. of melted butter or coconut oil. Allow the mixture to cool for 10 minutes.

Preheat the oven to 325°F. In a large, deep bowl, combine the somewhat-cooled chocolate mixture, cream cheese, sugar, honey, cocoa, vanilla, and salt. Use an electric mixture to mix all the ingredients until smooth and creamy. Be sure to scrape down the sides every so often to ensure that everything is well combined.

Put the filling in the spring form pan and using a small offset spatula, smooth out the filling until it is even across the pan.

Bake for 30 minutes, making sure to not open the oven! Any rapid change in temperature or humidity can lead to cracking.

Turn the oven off and let the cheesecake rest in the oven for another 30 minutes, still not opening the door. When the time is up, let the cheesecake cool for approximately 30 more minutes before letting it chill and set up in the refrigerator for at least three hours and up to overnight.

When the cheesecake is completely cool, it is time to make the ganache! Put the remaining chocolate chips in a glass bowl. In a small saucepan, bring the whipping cream and oil or butter to a boil on medium heat. Pour it onto the chocolate chips and let sit for five minutes. When the time is up, whisk the mixture until it all comes together. Then add the peppermint extract and mix it in.

Pour the ganache on the cheesecake and smooth it out with a small offset spatula. Sprinkle crushed candy canes over the top for a finishing touch. Be sure to do this right away before the ganache cools and hardens. Serve with whipped cream.

Merry Christmas!

Tips

Make sure you put together the spring form pan correctly. Otherwise, oil from the crust will leak into the oven causing a huge mess. I’ve learned this the hard way. Three times to be exact.

Line a baking sheet with foil and put the spring form pan on it while baking. This will prevent any major mess in the event that some leakage does occur.

Again, whatever you do, do not open the oven until it is time to take it out. I know it’s tempting, but this is crucial to cheesecake success! This is also where it becomes imperative that the pan is put together correctly and a baking sheet is below the pan. If you have to open the oven to clean up burned butter as the house fills with haze, the cheesecake will surely cave in the middle. (Yes, I also learned this the hard way.)

If the cake does cave in, the ganache will likely fill the crater, but not the edges. What you can do to remedy the situation is make a little buttercream frosting and pipe a boarder around the cake. No one will know that it’s caved in and you get frosting too!

Don’t cover the cheesecake in the fridge until it is totally cool to prevent condensation from collecting on top. If this does happen, dab it off with a paper towel.

Make the chocolate chip cookies ahead of time and store in the freezer until you want to make the cheesecake.`