Peanut Butter Truffles
Why This Recipe Works
We wanted to create a more elegant version of Ohio’s favorite candy, the buckeye: a classic treat made with peanut butter and confectioners’ sugar that is chilled and partially dipped in chocolate. Cream cheese added to the filling gives it a pleasant tang and keeps the sweetness (provided by the confectioners’ sugar that binds the filling) in check. To dress up the buckeye’s plain matte chocolate coating, we wanted a satiny chocolate shell. We didn’t care to take the time to temper chocolate (a laborious heating and cooling method professionals use to give a glossy sheen to chocolate coating). The alternative? Microwaving the chocolate with vegetable oil gives us the sheen without the constant monitoring and stirring that tempering requires. To cover up the unsightly toothpick hole left behind after dipping the truffles in chocolate, we stick a peanut half over it before the chocolate is set. You can use creamy or chunky peanut butter for this recipe. The truffles are best when served chilled.