Ingredients
| 6 ounces | SCHARFFEN BERGER 62% Cacao Semisweet Chocolate Baking Bar |
| 6 ounces (about 2/3 cup) | creamy all-natural peanut butter |
| 1/4 cup | SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder |
Directions
- Roughly chop the chocolate and place in a heatproof bowl.
- Add peanut butter and heat in the microwave for 30 seconds on standard power, remove the bowl from the microwave and mix chocolate and peanut butter.
- Place the bowl in the microwave again and heat for 20 seconds and mix again. Make sure you mix well for 10-15 seconds. If the chocolate is completely melted and smooth place in the fridge.
- If the chocolate is not yet smooth and creamy, place in the microwave for an additional 20 seconds and mix well for 10-15 seconds.
- It’s important not to overheat the chocolate. (Alternatively, you can melt the chocolate using a double boiler. Place the heatproof bowl over a saucepan filled halfway with simmering water. Making sure the water doesn’t touch the bottom of the bowl. Melt the chocolate and peanut butter, stirring frequently.)
- Place the bowl in the fridge and set a timer for 30 minutes.
- Check on the chocolate; you want the mixture to be set enough to be able to roll into truffles, it should be firm, but creamy.
- Using a small ice cream scoop, form about 18 truffles. If you forget to check the truffle mixture and leave it in the fridge for too long, the chocolate will become too hard to scoop. Leave it out of the fridge at room temperature until it gets soft enough to roll.
- Once you scoop the truffles roll them into SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder. For colorful and festive truffles, you can also roll them in ground peanuts, ground pistachios, ground freeze dried raspberries, finely shredded coconut etc.
