Chocolate Peanut Butter Teepee Truffles
Dark Chocolate Truffles –
16 ounces semisweet chocolate, finely chopped
1 cup heavy whipping cream
Peanut Butter Modeling Chocolate –
6 ounces Wilton Peanut Butter Candy Melts
6 ounces Wilton White Candy Melts
1/3 cup light corn syrup (or use honey, it will add flavor, and is a good alternative)
pretzel sticks (3 for each teepee)
non-stick baking mat (or use a gallon size zip top bag)
fondant rolling pin
4 1/4 inch round cookie cutter
pizza/pastry wheel or knife
2 inch round cookie cutter
tiny triangle metal cutter
Note: A food processor makes easy work of creating a chocolate ganache. If you don’t have one, finely chop your chocolate and put it in a microwave safe mixing bowl. Pour hot cream over chocolate and let sit for 2-3 minutes. Use a whisk to create an emulsion. Begin by stirring just in the center of the bowl, then slowly bring the whisk out to the edge of the bowl. Stir just until combined and the ganache is smooth. Don’t over mix or the ganache can become grainy.
Make Peanut Butter Modeling Chocolate –
Heat Wilton Peanut Butter Candy Melts and White Candy Melts in microwave safe bowl at high temperature for 30 seconds. Remove from microwave and stir. Heat for 30 more seconds. Allow bowl to sit in microwave for 2 minutes. Remove and stir. If not completely melted, heat at 10 second increments, stirring after each, until melted. Allow to cool to 89-90 degrees Fahrenheit (very important! See my Chocolate Making Tips page for detailed explanation and trouble shooting tips, if you’re modeling chocolate ends up greasy or dry.) Set aside for 30 minutes to harden slightly.
Create Teepee Covers –
Use a fondant rolling pin to roll out the peanut butter modeling chocolate on a non-stick baking mat. Roll to 1/8th of an inch thickness.
You can also cut open a gallon size zip top bag, and roll out the modeling chocolate in between the sheets of plastic bag.
Cut using a 4 1/4 inch round cutter. Cut each circle in half. Cut out a half moon from the rounded part of the half circle using a 2 inch round cookie cutter. Use that same cutter to cut off a small bit of each corner.
Gently press a tiny triangle cutter around the bottom and top edge creating a pattern. Be careful to not cut all the way through.
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Items used to create this project that are available on Amazon.com (commission earned for sales)
I use Peter’s Burgundy Burgundy Semi-Sweet Chocolate for all my candy making needs. You can buy 50 pound cases of the same chocolate blocks that I use, or you can buy some of the Burgundy Baking Chunks form King Arthur Flour via amazon. Both work great in this recipe.