On the 8th Day of Sugar my true love gave to me . . . Chocolate Butter Truffles
I’ve obviously been on sugar overload the last week and to make matters worse, we had my family Christmas party last night. We always have waaaay too many desserts so my mom and her siblings decided to make food assignments so we wouldn’t be too overloaded with desserts. So much for that brilliant idea . . .we still ended up with tons of desserts because people just brought one because that’s what my family does :). I am going to need to do a sugar detox!
I am in love with these chocolate butter truffles! The creamy center is made with peanut butter AND Biscoff spread . . . two of my favorites! They are then dipped in chocolate and sprinkled with chocolate sprinkles. The center of these truffles is so smooth and velvety, it just melts in your mouth.
Package some up in a little candy box tied with a ribbon and you’ve got a perfect gift for neighbors, teachers or party hosts.
- 3/4 cup butter , softened
- 3 1/2 cups powdered sugar
- 1/3 cup creamy peanut butter
- 1/3 cup Biscoff spread
- 1 tsp. vanilla
- 1 (16 oz) package chocolate-flavored candy coating, melted
- Chocolate sprinkles for garnish
-
In the bowl of an electric mixer, beat butter, powdered sugar, peanut butter, Biscoff and vanilla at medium speed until smooth. Cover with plastic wrap and refrigerate for an hour.
-
Line two baking sheets with parchment paper.
-
Form peanut butter mixture into tablespoon-size balls. Stick back in fridge for about 30 minutes.
-
Using a fork, dip peanut butter balls into melted chocolate, tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl, use a butter knife to gently slide the ball off the fork and onto the lined cookie sheets. Sprinkle immediately with chocolate sprinkles.
-
Store, covered, in refrigerator for up to one week.
I wanted the Biscoff flavor in these to stand out and not be overpowered by the peanut butter, so I ended up doing about 2 more tablespoons of Biscoff and two less tablespoons of peanut butter. Just adjust the amounts according to your taste. These were fantastic. Also, as you're dipping them, make sure the butter balls are cold, you may just want to take a few out of the fridge at a time because they dip much better if they are cold.
Recipe Source: All-American Cooking Magazine
These look incredible! My husband lOVES Biscoff cookies so I am adding yet one more treat from your sugar rush to my Christmas baking list:) Thanks Jodi!! YUM!
Mel, I love Biscoff cookies and spread! I buys the cookies and put the spread on them. . . so yummy!
Ok so these are DELISH! The only problem I had was taking the truffle off the fork and getting it nicely onto the parchment paper. Some of mine kept falling into the melted chocolate. So if I kept the Biscoff mixture cold, it helped! And I wanted to put them in the cute mini muffin papers, but I must have made them a little too big!! Ha Ha!
They do dip much better if they are cold. I forgot to put in the instructions to put them back in the fridge once you form the balls. I just fixed it in the directions. Some of mine didn’t fit in the muffin papers either Christine, too funny!