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Peanut butter and chocolate truffles

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chauncy
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Alliance : Weird Freedumb Featherasian
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Join date : 2009-07-22
Age : 30
Location : New York

Peanut butter and chocolate truffles

Post by chauncy on Thu May 20, 2010 4:26 pm

An acquaintance or kinda friend I guess is having a birthday on sunday, so of course I said "Oh I should make you something!" because cake is the first thing that comes to mind for birthdays, and I'm not buying a cake to bring it to the bar (she has to work that day, so for her birthday she'll serve me alcohol, I'll give her a good tip and lame jokes/conversation. But also truffles Razz).

I'm not much of a baker I guess, and I've never made truffles, so I'll be relying on a recipe from the internets mostly, with some added ideas from me.

In my head I picture a creamy center of dark chocolate ganache, followed by a layer of peanut butter, and then a layer of milk chocolate, and then a drizzle of peanut butter ganache.

That is of course if I can tackle this feat, which seems like it maybe be a bitch.

Once again I'm posting it now, so that I'm fully obligated to follow through and post results, although of course I did already tell her I would make truffles, so now I'm doubly obligated.


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Re: Peanut butter and chocolate truffles

Post by Guest on Thu May 20, 2010 7:48 pm

Whats a ganache?

chauncy
Deputy Skymarshal
Deputy Skymarshal

Alliance : Weird Freedumb Featherasian
Posts : 2227
Join date : 2009-07-22
Age : 30
Location : New York

Re: Peanut butter and chocolate truffles

Post by chauncy on Thu May 20, 2010 11:33 pm

lord6dread wrote:Whats a ganache?

wikipedia wrote:
Ganache (pronounced /ɡəˈnɑːʃ/, from the French word for "jowl")[1] is a glaze, icing, or filling for pastries made from chocolate and cream.[2]Its origins date to around 1850, when it may have been invented in Switzerland or in France.[3]

Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

Depending on the kind of chocolate used, what the ganache is intended for, and the temperature it will be served at, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or truffle base, while three to one are commonly used in a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake.


Kind of an all purpose kinda thing, you have the base ingredients, and then depending on how you alter them the consistency will be different.


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Bakin' brownies and takin' names
lllll



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Re: Peanut butter and chocolate truffles

Post by Guest on Fri May 21, 2010 12:50 am

those sound soooo goood

chauncy
Deputy Skymarshal
Deputy Skymarshal

Alliance : Weird Freedumb Featherasian
Posts : 2227
Join date : 2009-07-22
Age : 30
Location : New York

Re: Peanut butter and chocolate truffles

Post by chauncy on Mon May 24, 2010 11:08 am

And they be done!

The recipe I used is as follows:

12oz chocolate (I used semi-sweet)
1/2 cup heavy cream
2Tbs butter
3/4 cup Peanut Butter (I used natural peanut butter, 'cause I'm cool like that)
2Tsp Vanilla
pinch of salt

Cocoa Powder for rolling the ganache in (if you feel so inclined).
Peanut Butter chips, I melted with a little heavy cream to then put over the truffles (if you feel so inclined).

All pretty simple to do:

medium heat on the stove melt the chocolate, cream, butter, and peanut butter until everything is melted and smooth.

Remove from heat, add a pinch of salt and the vanilla; stir it in, put it in the fridge for 4+ hours.

I rolled them by hand, which was a bitch to do. Next time I'd say put them in some kind of molds, would really make it easier, as the ganache likes to melt easily in warm hands.



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Bakin' brownies and takin' names
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Re: Peanut butter and chocolate truffles

Post by Guest on Mon May 24, 2010 7:54 pm

mmmmmmmmm. Yummy

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