Milk Chocolate & Peanut Butter Truffles (garnished with Banana Dust)
1 2/3 cups Ghirardelli Milk Chocolate Chips
1/2 cup creamy peanut butter
For garnish
Step
1: Microwave method
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
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.
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.
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.
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.
http://www.rookno17.com
2012-12-28 13:48:36
Source: http://www.rookno17.com/2012/12/milk-chocolate-peanut-butter-truffles.html
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