Salted Peanut Butter Caramel Chocolate Truffles
Ingredients
The truffle mixture
-
1
cup
granulated sugar
-
1½
cups
heavy cream at room temperature
-
8
tablespoons
salted butter, softened
-
1
tablespoon
bourbon (optional)
-
1
teaspoon
vanilla bean seed (or 2 teaspoons vanilla extract)
-
12
ounces
semi-sweet or dark chocolate, chopped
-
1
cup
creamy peanut butter
The coating
-
6
ounces
dark chocolate, melted
-
to taste
flaky sea salt
-
to taste
cocoa powder
Instructions
- Melt sugar in a large pot over moderate heat, stirring constantly until it turns golden.
- Remove from heat and add butter, whisking until combined.
- Slowly add cream while whisking, then return to heat and cook until thickened.
- Stir in bourbon and vanilla, then add chopped chocolate and stir until smooth.
- Add peanut butter in increments, swirling it through the chocolate mixture.
- Refrigerate the mixture for 2-3 hours until set.
- Roll the mixture into balls and freeze for 1 hour until firm.
- Dip the truffles in melted chocolate and place on parchment-lined sheets.
- Refrigerate until the chocolate is set, then dust with cocoa powder and sprinkle with sea salt.
Nutrition Facts (estimated)
Servings
40 Truffles
Calories
165
Total fat
10g
Total carbohydrates
18g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
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