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1
Mix peanut butter, butter, and sweet.
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2
Blend thoroughly and then refrigerate until it is solid enough to roll into balls.
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3
About 2 hours.
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4
Roll into balls.
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5
I found 2 teaspoons to be about right per ball.
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6
Put in the freezer for one hour.
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7
Before dipping in chocolate, make sure that the balls are formed without peaks sticking out.
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8
In a double boiler (I prefer a pyrex bowl nestled onto a pot of water), melt down the chocolate.
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9
DO NOT STIR beyond blending the two chocolates.
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10
Over stirring hardens the chocolate and dipping will fail.
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11
I used my ruined dipping chocolate to make a bark, so all was not lost.
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12
Line a baking sheet with waxed paper.
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13
One at a time, drop the truffles into the chocolate, coat, and then place on the waxed paper.
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14
I found that chopsticks were the easier to do this with, as I could grip easily and let it drip off excess.
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15
I've read suggestions about stabbing with a fork, but that just didn't work for me.
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16
These will soften quickly.
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17
If they start slipping off the chopsticks or smush as you work with them, put them back in the freezer for a bit.
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18
I divided my truffles onto to trays so that one was always in the freezer and just swapped them as the ones out softened.
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19
I also put an ice bag on the tray with the truffles to help keep them cool while they were out.
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20
Once all the truffles are coated, let them get hard enough to move.
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21
Then you can nestle them all together on the same tray and drizzle them with white chocolate.
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22
Alternately, you can sprinkle them with cocoa powder or ground cacao nibs while still soft.
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23
These are not a truffle you want to just roll in a coating because they are way too soft and melt VERY quickly.
