Thursday, 16 August 2012

Peanut Buck Eyes

Here is a recipe that is very easy to do and yields a fair amount of chocolates for very little effort, remember cleanliness is important so get some rubber gloves to put on when rolling the balls. A box of 100 powder free gloves are about £5 on ebay - they're one the most important things in the kitchen in my opinion.

The recipe is after the jump... 


Peanut Butter Balls

250g Peanut butter
50g unsalted butter, room temperature
1/2 teaspoon Maldon Salt
1/2 teaspoon pure vanilla extract (do not use flavouring or essence)
220 - 280g Icing sugar
300g Tempered Chocolate (milk, dark or white - if you feel up to it dip two different types for an extra thick fancy shell)


1. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds).

2. Stir in the vanilla extract and icing sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary). To mix it thoroughly you may need to knead by hand...wearing gloves of course ;)

3. Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheets and refrigerate until firm (several hours or even overnight).

4. Temper the chocolate in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time into the melted chocolate making sure the entire ball is coated with chocolate. Then, with two normal forks or a dipping fork remove the peanut butter ball from the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet.

If you fancy you can sprinkle the balls with finely chopped peanuts. When all the balls have been dipped in the chocolate allow the chocolate to set at room temperature. Store in an airtight container for up to two weeks. 

Adapted from 'The Joy of Baking'


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