Andrea Beaman: Chocolate and peanut butter. These are two flavors that love each other. I mean, come on, this is a marriage. Chocolate and peanut butter is a marriage. So I am making chocolate peanut butter truffles. I am using natural peanut butter and the difference between the natural peanut butter and the peanut butter that you find in most stores, the commercial peanut butter, is that this is one just peanuts, just peanuts nothing else. Some of the other peanut butters are hydrogenated oils and just crap you don't want in your system.
So I am taking peanut butter and I am taking sugar. This is powered white sugar. Oh, It's sugar. If you are in general good health, you can have a little bit of sugar. It's not going to kill you. It is when you start smacking the white stuff everything. That's when trouble comes. So save your sugar fixes for parties, for holiday treats, for making peanuts butter truffles for the family.
I am just mixing these two ingredients together to get a nice consistency. What I want is a like a thick thickness because I want to roll this into little peanut butter balls. So just keep working it, and it's about two-thirds of a cup of peanut butter to about a one-third of cup of sugar. You want to make sure that it's nice and even and you get a good dough. It's also a good workout, look. So get into your kitchen and make peanut butter balls and you will workout your arms at the same time. So you can see how it's starting to change consistency.
Once you feel that it's nice and firm, but not too firm and not cakey that's when you are ready to roll, so to speak. So I am going to start to roll out some little palm-sized balls. Actually, we need a little bit more. I might need a little more peanut butter. Just set them on a plate because these are going to go into the refrigerator for about 20 minutes until they set.
Just roll out a couple. This is a little bit messy but it's worth it. So I have here some semi-sweet dark chocolate chips and this is what I want to use to melt the chocolate because if we use big chucks, it's going to take a long for the chocolate to melt and it will melt uneven. The outside of the chocolate the part that's on the edges will start to melt and the inside will still be hard, so then the outside may burn. You don't want to burn the chocolate because that doesn't taste good.
So I have my pot filled with water and a metal container and I am just dropping in the chocolate chips. I am going to bring this up to a high heat and as soon as they start to melt, I am going to get in there with a spoon and start mixing it around.
So here this is like almost half way melted. So I am going to let it melt a little bit more and then I am going to pull it off the flame because I don't want it to burn because then I can burn chocolate, there is nothing worse. So I am just going to let this continue to melt off the flame.
This is very hot, so don't touch it. But look at this, this is the consistency that I want. So now I am going to take our peanut butter and sugar that's set nicely in the fridge and I am just going to drop it into the chocolate and roll it around and then pull it out of there and set it on to a plate. I will do that with a couple of different ones. Just to make sure the whole thing is coated, I have set it on to a plate. Isn't that look good?
You know I don't even want to wait until this dries. This is going to take like 20 minutes for it to set and you can set it on the counter as long as your kitchen isn't too hot but your best offer is putting it in the fridge. Just make sure it's fully coated.
If you don't like peanut butter, you can use almond butter. So I am going to put these back in the fridge for about 20 minutes and then we will see what they look like in a little while.
So our chocolate peanut butter truffles have been chilling out in refrigerator. Let's go, check them out. Oh yeah! So now it's time for you to call up your friends and invite them over to celebrate the marriage of peanut butter and chocolate. Look at that. Now that's a celebration.
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