crushed pretzel and peanut butter truffles

Posted By Lillie On February 23, 2013 @ 1:55 pm In candy,chocolate,gift idea,photo,recipe | 17 Comments

Crushed Pretzel and Peanut Butter Truffles
Makes about 2 dozen small truffles

1 cup (80 grams) finely crushed salted pretzels (a few big handfuls will crush down to about a cup)
1/2 cup (125 grams) natural salted peanut butter, crunchy or smooth (whichever you prefer)
4 ounces dark chocolate, finely chopped
flaky salt for finishing, optional

There are two ways to approach this recipe, the short version and the long version.

Here is the short version: Mix the peanut butter and crushed pretzels together, chill, roll into small balls, dip in melted chocolate, and sprinkle with salt. “Test” at least seven and bring the leftovers to whichever party you are going to this weekend.

Here is the long version: In a medium bowl mix together the peanut butter and crushed pretzels until combined. Refrigerate the mixture until firm, least 30 minutes, and up to several days. When you are ready to shape into balls, line a baking sheet with parchment. Use a teaspoon to portion out the mixture and roll into balls. Refrigerate the balls for 30 minutes or until firm.

Meanwhile, melt the chocolate in a heatproof bowl set over barely simmering water. Place a wire rack over a waxed paper-lined baking sheet.

Working one ball at a time, drop a center into the melted chocolate and use a spoon to roll it around until it is covered in melted chocolate, then use a fork to lift it out and let the extra chocolate drip off. Place the coated ball on the rack while you dip the remaining balls. Repeat the dipping process until all the centers have been coated.

Use an offset spatula or spoon to gently transfer the balls from the rack onto the waxed paper-lined baking sheet. If you let the balls set up on the rack, the bottoms will stay behind when you try and remove them. Sadly, I know this from experience. Sprinkle each truffle with a pinch of flaky salt if using, and refrigerate for an hour or until the chocolate coating has set.

Place each truffle in a small candy cup because your mother was right when she said it is all in the presentation. Serve chilled or at room temperature.


 

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