It’s been some time coming, but I’ve finally had another attempt at making truffles. Since my coconut and lime truffles worked so well, and got such good feedback from my colleagues, I’ve been meaning to make more truffles, experimenting with ingredients and flavour combinations. I like making truffles because you can play around with different flavours, but mostly because it’s generally easier and requires fewer ingredients than baking a cake (which I also enjoy, but sometimes just don’t have the time or energy for).
Another big bonus is that it’s easier to adjust quantities/proportions as you prepare the truffle mix, whereas baking tends to require very (or at least reasonably) accurate measurements. If you’ve read my previous posts on baking, or if I’ve told you of my baking adventures before, you’ll know that I’m not great with precise measurements and sticking to recipes…
Anyway, I can’t remember when the inspiration hit me, but I believe it was while talking to a colleague about the gloriousness of peanut butter. I reckon PB is great as it is, on toast or bread, but I especially like it with jam. From there, I started thinking about how I could recreate the flavours of a good PB&J sandwich in a truffle form, and the following recipe was born:
- ~170-180mL (thickened) cream
- 4 tbsp smooth peanut butter (I guess you could use crunchy PB but I was worried about the peanuts going soft/weird while being cooked in the cream …but that could just be me being paranoid)
- ~240g dark chocolate (melting chips, or a cut-up block)
- 1 small tin/jar of some sort of fruit-flavoured hard candy, crushed with a mortar & pestle to get little granules of candy (I reckon it works best if you get it to just bigger than raw sugar granule size)
I think the process for all truffles is basically the same, so once you’ve mastered one, you’ll probably find it easy enough to adapt for other flavours. In this case, I just put the cream and PB into a saucepan to heat slowly, stirring until the PB melted and incorporated into the cream. Once it looked like it was just about to come to a simmer, I took it off the heat and added the chocolate, stirring until it all melted.
At this point, I contemplated adding choc chips (like the ones you use for baking cookies) to give an internal crunch element to kind of resemble the texture of crunchy PB, but I didn’t really have that many, so I left them out. Besides, I figured that the candy coating would give enough of a crunch.
After leaving the truffle mix in the fridge to cool overnight, I cut it up (because too lazy to use a melon baller and scoop out individual ones), and rolled it in the candy crumbs/powder.
I’m really bad at remembering to take photos of food, so of course I don’t have a photo, but I reckon they looked pretty impressive, if I do say so myself. The candy I used was red/pink, so just imagine little cubes of dark chocolate covered in little pink jewels. It gets a bit of a reaction. I will say, however, that if the candy powder is too fine, it kind of melts when applied to the truffles, and then it becomes quite sticky (although people said it was worth the stickiness).
When I did my taste-test at home, I was actually a bit apprehensive. It worked, but the flavour wasn’t as amazing as the coconut and lime truffles (sorry I keep mentioning those, but I feel like I set too high a benchmark when I made them). But you do get the nice combination of salty, creamy peanut butter and sugary fruit (or should that be “fruity sugar”?) so I was satisfied. What I really judge a recipe’s success on, however, is the reaction I get from others, particularly if anyone asks for the recipe because it means they liked it enough to want to make it themselves. On this criteria, I’m very pleased (and relieved) to say that these PB&J truffles passed 🙂