Truffles! Bon Bons! Whatever you call them, they are the epitome of rich, decadent treats. One that you enjoy by finding a comfortable position, closing your eyes and then eating it with small slow bites to savor each little morsel.
My husband and I have a running joke about me and bon bons. I don’t work a regular job at the moment because I’m in school full-time (almost done, mid-August is graduation!!!). I always tell him that he needs to bring me home more bon bons to eat as I watch my soaps. The truth is that I’m a pretty busy person but it’s always fun to joke about it because so many people think that I sit at home all day and do nothing because I go to school online and my writing work has been online as well. So I don’t get up and leave the house for what most people think of as a regular job. It’s really amazing how people are so closed-minded to the fact of working or going to school online and don’t consider what I do as real anything. So we made a joke out of it! It was that joke that made me decide to try my hand at making my own bon bons.
Truffles are also the chocolate treats that are given in those red hearts at Valentine’s Day. And while you think they might be hard to make, they really aren’t. Time consuming, yes, but not hard. So instead of showing up with one of those red paper hearts filled with candy this year, try making your own truffles and give bon bons made with love.
So today, I decided to give you two recipes. One for Chocolate Peanut Butter and the other for Mexican Chocolate Truffles. Both are wonderfully decadent enough to make you sigh as you enjoy them. And both are very easy to make, I just had to plan ahead to give time for the filling to set before coating it with chocolate. The peanut butter was like a rich, decadent peanut butter cup and the Mexican chocolate was savory chocolate with cinnamon and a kick of cayenne pepper.
Chocolate Peanut Butter Truffles
Recipe adapted from Martha Stewart’s Chocolate Peanut-Butter Hedgehog Truffles
12 Tbsp. butter, room temp (1 1/2 sticks)
1 1/2 cups creamy peanut butter
1 1/2 cups powdered sugar (Confectioners’s sugar)
1 1/2 tsp. vanilla extract
1/3 heavy cream
8 oz. semi-sweet chocolate chips
Dark or white chocolate, sea salt or powdered chocolate for decorating.
In a large saucepan, mix butter, cream, peanut butter and vanilla over medium heat. Bring just to a boil and remove from the heat. Add the sugar to the mix and whisk until smooth. Pour the mix into a 8″ baking dish and cover with a piece of parchment paper or plastic wrap. Place in the fridge for at least two hours or until the mix is cool. Can be refrigerated overnight.
Roll the peanut butter into 1 ” balls and place back into the fridge to chill again (this keeps the peanut butter cold so that it doesn’t melt into the chocolate when coating). Melt the 8 ounces of chocolate using a double boiler or in the microwave following package directions. Using a fork, dip each peanut butter ball into the chocolate, rolling to coat thoroughly. Remove with the fork, allowing the excess chocolate to drip off the ball. Place onto to parchment paper lined cookie sheets. Sprinkle the tops with cocoa powder or sea salt immediately or wait until the chocolate is set to drizzle over with melted decorative chocolate.
Refrigerate until set. Store finished truffles in the fridge up to a week.
Makes about 4 to 5 dozen truffles.
Mexican Chocolate Truffles
Recipe adapted from Crazy for Crust’s Mexican Chocolate Truffles
2 cups semi-sweet chocolate chips, divided
1/2 cup heavy cream
1 tsp. ground cinnamon
1/2 tsp. ground cayenne pepper
1 tsp. vanilla extract
Cocoa powder and sea salt for decorating
Heat cream in a saucepan over medium heat, just until it boils. Add 1 cup of the chocolate chips and stir until chocolate is melted. Mix in the vanilla, cinnamon and cayenne pepper until smooth. Place in an 8″ baking dish and cover with parchment paper or plastic wrap, until the mix is cool. At least 2 hours or up to overnight.
Rolls filling into 1″ balls and place back into the fridge to keep chilled. Melt the other 1 cup of chocolate chips in a double boiler or in the microwave, following package directions. Using a fork, dip the truffles into the melted chocolate and roll around until coated. Remove with the fork, allowing excess chocolate to drip off. Place on a parchment covered cookie sheet. Decorate immediately with powdered cocoa or sea salt (I used a Mexican chocolate cocoa powder that contained bittersweet chocolate, cinnamon and cayenne pepper. Place in the fridge until set before eating. Store in the fridge up to a week.
Makes about 2 dozen truffles.
More yummy truffle ideas: