Peanut Butter Cheesecake Truffles
Credit: Omg Chocolate Desserts
1/2 cup Semi-Sweet Chocolate Chips, Chopped
1 cup Cream Cheese
1/2 cup Peanut Butter, Creamy
1/4 cup Powdered/Icing Sugar
8 oz. Semi-Sweet Baking Chocolate Bar(s)
• Chop up the Chocolate Chips.
• Combine Cream Cheese, Peanut Butter, and Powdered/Icing Sugar in your mixing bowl. Beat on MEDIUM speed for about 2 minutes. Then fold in the chopped chocolate chips.
• Cover the mixture and set in the fridge for 1-2 hours.
• Line a cookie sheet with parchment paper.
• Take the mixture out of the fridge and scoop tsp size scoops of mixture out, one at a time. Roll each one in your hands until you form a smooth ball, placing them on the cookie sheet. Place in the freezer for 20-30 minutes.
• Break up the Baking Chocolate in small chunks. Then place in a microwave safe bowl, heat for about 1 min (try stirring after 40 seconds to see how much more melting you need) When completely melted, put to the side, let cool for 5 minutes.
• Line a second cookie sheet with parchment paper.
• Only taking 3-4 balls out of the freezer at a time, use a fork or toothpick to cover the peanut butter ball in the chocolate, before setting it on the cookie sheet. Once all are covered in chocolate, set the cookie sheet back in the freezer to harden the chocolate.
• Warm up any leftover chocolate and drizzle it on top of the chocolate balls, we just used a fork to drizzle on top.
• Keep Refrigerated.
MenuDuet’s Notes: In the picture displayed;
-For the Chocolate Chips, we used “Minis” so we didn’t have to chop them.
-We ran out of Baking chocolate to roll the balls in, so we melted the rest of the chocolate chips, and rolled the remaining balls in them. Hubby liked it better that way, I liked the baking bars better.
-To drizzle chocolate on top, we just dipped a fork in the chocolate and moved it left and right over top of the chocolate balls.
Nothing like a yummy dessert to feed that sweet tooth after dinner, and what could be better then a tasty truffle. Really easy to make, with a great texture, and a smooth peanut butter, chocolatey taste, that will have anyone coming back for more. They are rich though, so 2-3 is normally good enough when munching them down, luckily they keep well in the fridge, and can be frozen.
Don’t take our word on it though, give this recipe a try and see what you think yourselves, but we know that this recipe is a keeper!
They look sparkly because they were in the freezer.
Here’s a question; if you were allergic to peanut butter, what would be a good substitute for it in this recipe…?
Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’
I took the picture displayed, with my camera.