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Milk Chocolate & Peanut Butter Truffles (garnished with Banana Dust)

Friday, December 28, 2012 14:21

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After the success of the Dark Chocolate Raspberry Truffles with Raspberry Dust that I made over the holidays, I decided that one more melt-in-your-mouth truffle confection was in order. This time, I played with the classic combination of milk chocolate and creamy peanut butter and topped it all off with just a light sprinkling of banana dust. The banana dust (finely ground freeze-dried bananas) adds a very subtle taste and banana bouquet to the silky truffles.

The peanut butter makes the truffle ganache very soft, which is exactly what you want for a truffle that melts on your palette. It makes the chocolate dipping process a bit more tricky, however. So, I‘ve made a few alterations to my typical truffle tutorial to help make the process go smoothly.

Milk Chocolate & Peanut Butter Truffles

(garnished with Banana Dust)

makes approx. 40

For the truffle ganache centers
1 2/3 cups Ghirardelli Milk Chocolate Chips

1 cup heavy cream
1/2 cup creamy peanut butter

For garnish

1 Tablespoon Banana Dust (made by processing freeze-dried bananas to a fine dust) do not substitute banana chips

Step
1: Microwave method

In
a microwave-safe bowl, place chopped chocolate and cream. Microwave at
medium power till cream begins to boil. Let sit for two minutes, then
whisk until smooth. Whisk in peanut butter.

Step 1: Stove-top method

Place
chopped chocolate in a medium bowl. In a small saucepan, bring cream
to a boil. Pour boiling cream over the bowl of chocolate. Let sit for
two minutes, then whisk until smooth. Whisk in peanut butter.

Step 2: Refrigerate until firm (at least four hours)

Step 3: Line two trays
with parchment or wax paper. With a Tablespoon or Tablespoon scoop
(#60), scoop chilled ganache from the bowl and place on one of the lined trays. After first tray is full, continue with the second. Freeze for 1 hour.

Tip: It’s best to work in a cold room when making truffles.

Step 4:
Remove one tray tray from freezer and, working quickly, roll each chocolate
ball between your palms to create a smooth, uniform shape. Return to freezer for 30 minutes. Repeat with second tray.

Step 5: In the microwave, or in a double-boiler, melt half of the chocolate
over low heat. Remove from heat. Stir in the other half of the chocolate and tablespoon of shortening (the shortening softens the chocolate so that it isn’t rock hard when it sets). Set aside until the chocolate begins to lose its
shine. Then, return the chocolate to the microwave or double-boiler and warm, just until smooth and glossy, over very low heat.

Step 6: Remove one tray from the freezer. Dip frozen truffles in the melted chocolate, one at a time.
You may use a candy dipping tool, or insert a toothpick or skewer
partially through the top of a truffle. Dip quickly into melted
chocolate, then shake off excess. Hold over the lined tray and use a
second toothpick or skewer to gently nudge the truffle off of the stick. You can dip the stick back into the melted chocolate to get just a dab of chocolate to touch-up any imperfections. This may take a little practice. Immediately garnish with a light sprinkling of banana dust. Repeat with remaining truffles.

Tip: A plastic fork with the center tines snapped off makes a nice little chocolate dipping tool too.

Step 7: Remove second tray of truffles from the freezer and repeat.

Tip: If at any time, the truffles become too soft to dip, return the pan to the freezeruntil they’ve hardened again.

Tip: If the room is too warm for the chocolate to set, return the tray of finished truffles to the refrigerator.

Serve at room temperature, but store in the refrigerator for up to 2 weeks.

—————————–

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2012-12-28 13:48:36

Source: http://www.rookno17.com/2012/12/milk-chocolate-peanut-butter-truffles.html

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