Continuing on the theme of peanut butter and chocolate, this is something that I have been wanting to do for a while.
I first tried these chocolate covered peanut butter balls when we hosted a wine tasting evening at our apartment and the winery brought along a chef that served some delicious food that went along very well with the wine.
These little chocolatey delights were part of dessert that was served. You should have heard some of the noises people were making when they ate them. Heh!
Of course, many of us begged for the recipe and I, in turn, bugged and bugged and bugged them until the published the recipe in their newsletter. The winery have recently opened a cafe and they serve this delicious dessert there.
Here's the RECIPE for the balls:
- 1/2 cup unsalted butter
- 2 cups rice bubbles cereal
- 2 cups crunchy peanut butter (do not use old-fashioned style or freshly ground)
- 2 cups dry milk powder
- 2 cups icing sugar
- A pinch of chilli powder (optional)
- 425 grams dark chocolate, choppedInstructions:
- Line cookie sheet with foil. Melt butter in heavy small saucepan over low heat.
- Combine cereal, peanut butter, dry milk and powdered sugar in large bowl. Mix in butter. Moisten hands and roll tablespoon mixture into ball. Place on prepared cookie sheet. Repeat with remaining mixture. Chill overnight.
- Line cookie sheets with foil. Melt chocolate in double boiler over low heat, stirring occasionally. Remove chocolate from over water.
- Using fork, dip peanut butter balls at a time into chocolate and transfer to prepared cookie sheets. Refrigerate until chocolate is firm. (Can be prepared week ahead. Refrigerate in airtight container.)
The only thing that I did differently to the recipe (because I always do) is that I added the chili (and quite a lot of it - I used about a teaspoon) into the melted chocolate that coated the peanut butter balls so that could get that hint (kick!) of chili when I bit into the little chocolatey peanut buttery delight. :-)
If you keep them in an airtight container in the fridge, it will keep for up to a week, possibly a little more, if you have a really good fridge.
ps. Can you tell I have Internet and my blogging mojo back??
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