New This Month

Chocolate Peanut-Butter Hedgehog Truffles

The truffles can be made up to a week ahead and stored in a single layer, covered, in the refrigerator.

  • Prep:
  • Total Time:
  • Yield: Makes about 60 truffles

Photography: ANITA CALERO

Ingredients

  • 2 1/2 cups confectioners' sugar
  • 1 1/2 sticks unsalted butter, softened
  • 1/3 cup heavy cream
  • 1 1/2 cups creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup cocoa nibs

Directions

  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 just melted. Pour over sugar in bowl and whisk until smooth. Transfer to an 8-inch-square baking dish and smooth surface. Place parchment or plastic wrap directly on surface of mixture and refrigerate until set, about 2 hours.

  2. Roll heaping teaspoonfuls of peanut-butter mixture into 1-inch balls. 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 parchment-lined baking sheets and immediately sprinkle top and sides with 1/4 to 1/2 teaspoon cocoa nibs. Refrigerate until set, about 30 minutes. Truffles can be made 1 week ahead and stored in a single layer, covered, in refrigerator.

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