Hand-dipped peanut butter centers coated in rich chocolate with honey roasted peanuts on top.
The Sauce: Dipping Chocolate Sauce – Pure chocolate with an addition of a small amount of shortening to create sheen, this sauce is used for dipping chocolates. The trick is tempering the chocolate so once set it forms a hardened coating that snaps when you bite into it.
Peanut butter dons chocolate coat
Peanut butter and chocolate go together like a hand and glove. Peanut butter is always hanging out in my cupboard for PB&J (Peanut Butter and Jelly) sandwiches. All I need is some good quality chocolate for dipping to make these fancy confections. The thick ‘dough’ is mainly peanut butter and powdered sugar. Once hand dipped in the chocolate sauce, it has the same classic flavor as chocolate covered peanuts clusters and Reese’s Peanut Butter Cups but with homemade taste.
Using a toothpick, dip the balls into a bath of dipping chocolate sauce and top with a few finely chopped honey roasted peanuts. You can use plain peanuts too but I love the extra crunch and sparkle of honey roasted. The tiny nut pieces crown the peanut butter balls with fanciness and identification if you have other chocolate dipped candies such as Chocolate Hazelnut Squares or Biscoff Cookie Butter Mounds.
This is part 1 of a 4 part series, ‘Chocolate Covered’. Part 2, Chocolate Hazelnut Squares. Part 3, Biscoff Cookie Butter Mounds. Part 4, Peppermint Patties. For more information about dipped chocolates, click here. You might also like Chocolate Truffles.
2011 AniversaRecipe – Peanut Butter Chocolate Blossoms
Recipe: Peanut Butter Balls
Prep Time: 20 Minutes | Inactive Time: 1 Hour | Cook Time: 3 Minutes | Yield: 30 Balls | Level: Moderate
- 1 cup creamy peanut butter
- 2 Tbsp butter, softened
- 1/4 tsp vanilla
- 1 1/2 cups powdered sugar
- 8 oz high quality chocolate, finely shredded
- 1 Tbsp shortening
- 1/4 cup finely chopped honey roasted peanuts
- 2 1/2 dozen paper candy cups, optional
Special Equipment – heat proof bowl
1 Place the peanut butter, butter and vanilla in a medium bowl and stir until well combined.
2 Add the sugar 1/2 cup at a time mixing well after each addition. The mixture should be fairly stiff. Add more sugar as needed.
3 Roll the dough into 1-inch balls and place on a baking sheet lined with parchment or wax paper. Place in the freezer until firm, about 1 hour.
4 Melt the chocolate and shortening in a heat proof bowl perched over a saucepan with simmering water until most of the chocolate is liquid. Make sure the water does not touch the bottom of the bowl. Take the bowl off the heat and continue stirring until the residual heat melts the remainder of the lumps. (See note below about tempering.)
5 Take the peanut butter balls out of the freezer. Using a toothpick, dip each one in the dipping chocolate sauce allowing the excess chocolate to drip off and place back on the baking sheet. Drizzle a few tiny pieces of honey roasted peanuts on the top.
6 Place balls in the fridge for a few minutes to set. Serve in small paper candy cups if desired.
Peanut Butter varies in consistency. Some are thicker than others so the amount of sugar will vary. The mixture should be fairly stiff so it can be rolled into balls.
Choose dark or milk chocolate or dip half of the balls in dark and half in milk.
Tempering chocolate prevents the melted chocolate from becoming too hot. Melt the chocolate in a heat proof bowl over simmering water ensuring the water does not touch the bottom of the bowl. Heat until most of the chocolate is melted but there are still bits or small lumps of chocolate in the bowl. Take the bowl off the heat and continue to stir allowing the residual heat to melt the small lumps which, at the same time, reduces the temperature of the melted chocolate. This prevents the chocolate from getting too hot.
Freezing the peanut butter balls prevents them from softening while dipping in the warm chocolate.
When dipping if there is any leftover chocolate sauce, grab some plastic spoons, dip and decorate for hot chocolate stirring spoons.
- Exchange honey roasted for plain peanuts.
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: December 13, 2012