member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Rosemary Leibrook      

    CHOCOLATE CARAMEL PEANUT TRUFFLES

    Source of Recipe

    Sara Moulton, Sara Moulton Cooks at Home, 2002

    List of Ingredients

    1 cup sugar
    2/3 cup heavy cream
    9 ounces bittersweet chocolate, finely chopped
    2 tablespoons creamy peanut butter
    1/4 teaspoon table salt
    1 teaspoon vanilla extract
    1/2 cup finely chopped peanuts, for coating



    Recipe

    Place the sugar in a heavy saucepan. Cook over medium-high heat, stirring just until the sugar has melted. Continue cooking, swirling the pan often, until the sugar is dark golden caramel. Remove the pan from the heat and carefully pour in the cream. Return the pan to the heat and simmer, stirring, until the caramel has dissolved. Remove the pan from the heat and, while hot, stir in the chocolate, peanut butter, salt, and vanilla. Let stand for about 5 minutes or until the chocolate and peanut butter have dissolved. Transfer to a bowl and cool to room temperature. Cover the bowl with plastic wrap and chill until firm, about 2 hours.

    Use a small spoon to scoop out the truffles and form into 1-inch balls. Roll the truffles in the peanuts and transfer to a tray covered with waxed paper. Chill until firm, about 1 hour. Store in an airtight container for up to 2 weeks.
    Yield: about 40 truffles

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |