Truffles

The girls and I made truffles this week to take to family on Thanksgiving.  I meant to share the recipe sooner, but I got distracted. I was surprised by how easy these are, but also how crazy messy little girls can get with a little melted chocolate.

Here's our recipe, based on this one. We divided the recipe into four parts to make four different flavors, which is obviously the fun part.  You could easily vary these - I tried to keep my additions between 1-2 TBSPs per quarter of the batter. The recipe calls for nut butter (and I used peanut) but you can't taste it much, so it doesn't affect the final flavor.

I tried to roll each in something different so that I could tell them apart, although, if I wasn't worried about the kids I probably would have tried more combinations.  I think we'll be doing this again for Christmas with some new flavors.  I'd like to try an orange marmalade, and maybe a mint?  They're so easy (especially without the help of toddlers), so I can definitely see this becoming a regular feature.

Sweet, Spicy, Espresso, and Panko Truffles

16 oz semi-sweet baking chocolate
1/2 cup peanut butter
1/4 cup almond milk
flavorings: vanilla, sugar, red pepper, cinammon, espresso, panko
finishing: powdered sugar, crushed walnuts, cinnammon, panko

Melt chocolate in a double boiler.  Beat in peanut butter. Add almond milk.

Divide the chocolate mixture in half then in half again, putting each quarter in a bowl.

Bowl 1: Sweet vanilla
Add 1/2 TBSP vanilla and 1/2 TBSP sugar

Bowl 2: Spicy
Add 1/2 TBSP of ground red pepper and 1/2 TBSP cinammon

Bowl 3: Espresso
Add 1 1/2 TBSP espresso (or strong coffee)

Bowl 4: Panko
Add 2 TBSP panko

Mix each bowl well, then cover and let chill in the refrigerator for 2 hours.  When firm, roll each bowl into balls (about 7 balls per 1/4 cup), then roll each ball in finishing coat:

Bowl 1: Sweet Vanilla - roll in powdered sugar or Panko
Bowl 2: Spicy - roll in crushed walnuts
Bowl 3: Espresso - roll in cocoa powder
Bowl 4: Panko - roll in Panko

Serve!