Every Valentine’s Day, we try to make our own dessert, in one way or another. This year, we’ve decided on chocolate covered pretzels and peanut butter truffles. I made these heart shaped peanut butter truffles a month early, and will store them in the freezer until we are ready to eat them!
These peanut butter truffles are not only delicious, they are easy and don’t take much time to make. Plus, they can be made in large batches and frozen! (My heart shaped mold makes 24 at a time.)
Peanut Butter Truffles
3 1/2 tbsp butter, melted
1/2 cup peanut butter
1 cup powdered sugar
2 tbsp marshmallow fluff
1 bag of Ghiradelli dark chocolate melting wafers
1 bag of light cocoa candy melting wafers
1 silicon heart mold, though any shape will work!
1 disposable piping bag
Using a double boiler, melt the dark chocolate melting wafers. Once melted, make sure you place the boiler on low heat so that the chocolate doesn’t burn. I like to stir this often, as needed.
Using a medium mixing bowl, melt the butter in the microwave for 10-20 seconds.
Combine peanut butter, butter and marshmallow fluff; mix to combine.
Using a spatula to mix, gradually add powdered sugar. (You may need more than 1 cup powdered sugar until dough is no longer sticky.)
Whip the peanut butter mixture until it is no longer clumpy.
Scoop about 1 tablespoon of chocolate into the heart mold. Add some peanut butter batter into the heart cavity, on top of the melted chocolate. Add more melted chocolate to top it off.
Place heart pan into the freezer for about an hour. Once the chocolate is hard, pull cavity out of the freezer and carefully pop out the hearts.
Place hearts onto a cookie sheet, lined with parchment paper or aluminum foil or wax paper.
Using the double boiler, melt the light cocoa candy melts.
Carefully add the melted candy into the piping bag and cut off the small tip on the piping bag’s end.
Drizzle the light cocoa onto the chocolate hearts, let set before serving.