Dark Chocolate Peanut Butter Bacon Truffles Recipes

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BACON-PECAN CHOCOLATE TRUFFLES

I love eating these truffles the day after I make them, after the full flavor of the bacon comes through. -Sylvia Shankle, Munhall, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3-1/2 dozen.

Number Of Ingredients 9



Bacon-Pecan Chocolate Truffles image

Steps:

  • Place dark chocolate chips in a small bowl. In a small saucepan, heat butter and cream just to simmering. Pour over chocolate; stir until smooth. Stir in bacon. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1-1/2 hours or until firm enough to shape., For coating, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Stir in maple flavoring. Cool completely, stirring occasionally, about 1-1/2 hours., Shape dark chocolate mixture into 1-in. balls. Dip truffles in maple mixture; allow excess to drip off. Roll in pecans; place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 130 calories, Fat 11g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

1 package (12 ounces) dark chocolate chips
6 tablespoons butter, cubed
1/3 cup heavy whipping cream
8 bacon strips, cooked and finely chopped
COATING:
1 cup white baking chips
1/2 cup heavy whipping cream
1/2 teaspoon maple flavoring
1-3/4 cups chopped pecans, toasted

CHOCOLATE-COVERED PEANUT BUTTER & PRETZEL TRUFFLES

Sweet chocolate, creamy peanut butter and salty pretzels create a to-die-for truffle. It's a little bite of decadence and a special indulgence for the holiday season.-Ashley Wisniewski, Champaign, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 8



Chocolate-Covered Peanut Butter & Pretzel Truffles image

Steps:

  • In a large bowl, beat 1-1/2 cups peanut butter, confectioners' sugar, brown sugar, butter and salt until blended. Stir in 3 cups pretzels., Shape pretzel mixture into 1-in. balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 30 minutes or until firm., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets., Microwave remaining peanut butter on high for 30-45 seconds or until melted. Drizzle over truffles; sprinkle with remaining pretzels. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 176 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

1-3/4 cups creamy peanut butter, divided
1/3 cup confectioners' sugar
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/8 teaspoon salt
3-1/4 cups crushed pretzels, divided
3 cups semisweet chocolate chips
3 tablespoons shortening

DARK CHOCOLATE PEANUT BUTTER TRUFFLE RECIPE BY TASTY

Here's what you need: chocolate chips, heavy cream, peanut butter, peanuts

Provided by Merle O'Neal

Categories     Desserts

Yield 4 servings

Number Of Ingredients 4



Dark Chocolate Peanut Butter Truffle Recipe by Tasty image

Steps:

  • In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.
  • Pour mixture into a bread pan.
  • Allow to sit in the refrigerator for an hour to cool down.
  • With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt).
  • In a small bowl, melt peanut butter. On a cutting board, crush peanuts.
  • Dip the truffle in melted peanut butter.
  • Roll in crushed peanuts.
  • Place back in the fridge for 10 minutes.
  • Nutrition Calories: 1108 Fat: 110 grams Carbs: 28 grams Fiber: 8 grams Sugars: 10 grams Protein: 31 grams
  • Enjoy!

3 cups chocolate chips
2 cups heavy cream
1 cup peanut butter, melted
1 cup peanuts, crushed

CHOCOLATE PEANUT BUTTER TRUFFLES

Provided by Food Network

Categories     dessert

Yield 30 to 50

Number Of Ingredients 8



Chocolate Peanut Butter Truffles image

Steps:

  • To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.

1 cup heavy cream (preferably not ultra pasteurized)
3/4 cup smooth peanut butter (commercially prepared)
24 ounces semisweet chocolate, melted
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
'Goobers' for truffle center, optional
1/2 cup Dutch processed unsweetened cocoa powder
1/2 to 1 cup finely ground cocktail peanuts (optional)

DARK CHOCOLATE TRUFFLES

Provided by Tyler Florence

Categories     dessert

Time 3h40m

Yield 15 to 20 candies, depending on size

Number Of Ingredients 4



Dark Chocolate Truffles image

Steps:

  • In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
  • Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
  • Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
  • Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
  • If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.

1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

DARK CHOCOLATE PEANUT BUTTER CANDIES

Provided by Food Network

Categories     dessert

Time 42m

Yield 30 Candies

Number Of Ingredients 7



Dark Chocolate Peanut Butter Candies image

Steps:

  • PLACE paper liners on a baking sheet.
  • COMBINE peanut butter, sugar and butter in small bowl until well blended. If mixture is very soft, mix in an additional tablespoon of sugar. Shape peanut butter mixture into 30 1/2- to 3/4-inch balls flattening slightly.
  • MELT morsels and shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Spoon 1 measuring teaspoon of melted morsels into each cup. Place peanut butter filling onto top of melted morsels. Top each with a measuring half teaspoon of melted morsels. Sprinkle with a few grains of sea salt. Refrigerate for 20 minutes or until firm. Store in covered container in refrigerator.
  • TIP: To keep melted chocolate warm, place bowl on top of smaller bowl filled with very warm water. Do not allow water to touch bottom of bowl or allow water to get into chocolate.

30 1-inch paper candy liners
1/3 cup creamy peanut butter
3/4 cup sifted powdered sugar
1 tablespoon butter, softened
1 2/3 cups (10-oz. pkg.) NESTLE® TOLL HOUSE® Dark Chocolate Morsels
1 tablespoon vegetable shortening
Coarse sea salt (Optional)

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