Easter Egg Truffles/Kelli’s Retro Kitchen Arts
Tuesday is my son-in-law’s birthday. He loves Reese’s Peanut Butter Cups and since I had seen several versions on Pinterest lately, I thought I would make him some. This morning Chef Dennis Littley, who I follow on Google+, posted a recipe from Imperial Sugar that made the truffles look like Easter Eggs.
I ALWAYS use Imperial Sugar so I thought I would give it a shot. They turned out beautifully!
Easter Egg Truffles/Kelli’s Retro Kitchen Arts
These are the ingredients:
2 Cups Peanut Butter (I used Peter Pan Creamy)
Easter Egg Truffles/Kelli’s Retro Kitchen Arts
½ Stick of Butter (I ended up using ¾ of a stick)
1 teaspoon Vanilla
4 Cups Confectioner’s sugar (I used Imperial)
16 oz. good melting chocolate (I recommend a less sweet chocolate because the “insides” are so sweet!)
Directions:
Using a mixer, blend peanut butter and ½ stick butter.
Add 2 Cups of the powdered sugar and mix well.
Add teaspoon of vanilla and mix.
Add final 2 Cups of powdered sugar and blend. It could be dry, like mine was. Imperial sugar recommends adding more peanut butter but I added more butter. You can do either.
The mixture should be firm and able to be packed into a tablespoon or shaped by hand into an egg shape.
I used the Tablespoon from my measuring spoons and packed the mixture in like this:
Then using my thumb, I pushed them out of the spoon – gave the smoothest top and was shaped pretty much like an egg.
Easter Egg Truffles/Kelli’s Retro Kitchen Arts
They were so big though! So I made some smaller ones using a tea spoon – not the teaspoon from my measuring spoons but what we call a tea spoon. Something you stir sugar into iced tea with:
Easter Egg Truffles/Kelli’s Retro Kitchen Arts
I placed the shaped eggs on parchment paper on a baking sheet. Covering with a clean tea towel, I placed them into the freezer for an hour.
Easter Egg Truffles/Kelli’s Retro Kitchen Arts
Meanwhile, I used this chocolate – unsweetened, along with a cup of semi-sweet chocolate chunks and 2 tablespoons Crisco shortening in a double boiler until melted and smooth.
Easter Egg Truffles/Kelli’s Retro Kitchen Arts
Do not let the boiling water in the bottom pot touch the bottom of the top pot.
I took the “eggs” out 2 by 2 and dipped them in the hot chocolate then placed on a wire rack back on a baking sheet covered in parchment paper.
Easter Egg Truffles/Kelli’s Retro Kitchen Arts
Then I put them back in the freezer for 30 minutes.
Easter Egg Truffles/Kelli’s Retro Kitchen Arts
Brought them out again and melted some white chocolate chips I had left over from Valentine’s Day and strung them over the truffles with a spoon.
They are fantastic!! Very rich. My Son-In-Law loved them as did Mr. Picky Eater.
They turned out pretty well, I think. Keep refrigerated.
Easter Egg Truffles/Kelli’s Retro Kitchen Arts
I love the Peeps, don’t you? I used them in different settings and am putting one picture on my FaceBook page each day until Easter. I posted the first one yesterday and will probably make a post for the blog with all of them later this week. If you celebrate, Happy Holy Week! If not, you’ll still love how they taste!