Fourth of July

Assorted Chocolate Truffles

with Peanut Butter, Cocoa & Sour Cherry Spread

80 MIN

$10.99 Serves 4-6

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From the Test Kitchen

You'll make three variations of these rich chocolate ganache truffles: some rolled in cocoa powder to double down on the chocolatey flavor, some mixed with creamy peanut butter spread and rolled in crunchy peanuts, and the rest mixed with tart sour cherry spread and rolled in powdered sugar!
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

480 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Semi-Sweet Chocolate Chips
½ cup Cream
¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
1 Tbsp Sour Cherry Spread
1 Tbsp Smooth Peanut Butter Spread
1 cup Powdered Sugar
3 Tbsps Roasted Peanuts

time-saving

tips & techniques

step-by-step

instructions

1 Make the ganache

In a small pot, heat 6 tablespoons of the cream (you will have extra) on medium-high until simmering. Once simmering, cook 1 minute. Turn off the heat; add the chocolate chips and a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Divide the ganache among three bowls.

2 Flavor the ganache

Add the peanut butter spread to one bowl of ganache. Add the sour cherry spread to a separate bowl of ganache. Leave the bowl of remaining ganache plain. Stir each bowl to thoroughly combine. Transfer the bowls to the freezer and freeze about 30 minutes, or until set.

3 Make the truffles & serve your dish

Meanwhile, very finely chop the peanuts. Place the chopped peanuts, 1/4 cup of the powdered sugar, and half the cocoa powder (you will have extra) in three separate bowls. Working quickly, scoop about 1 tablespoon of the sour cherry ganache into your hands; roll into a ball. Transfer to the bowl of powdered sugar; toss to evenly coat. Transfer to a plate. Repeat with the remaining sour cherry ganache to yield 4 truffles. Repeat the process with the peanut butter ganache and chopped peanuts, then with the plain ganache and cocoa powder, yielding 4 truffles each. Refrigerate at least 30 minutes, or until ready to serve. If desired, just before serving, toss the sour cherry truffles once more in the remaining powdered sugar to create a uniform coating. Enjoy!