Talk about a challenge. I had it in my mind to offer my readers a delicious truffle, but I didn’t want to add any cream, a typically essential element. I almost gave up, but then I came up with this rendition and am so pleased that I have it to recommend to you.
- In a saucepan set over low heat, melt together peanut butter, butter, and both chocolates. Cool mixture slightly.
- Refrigerate mixture for 2 hours or until firm enough to form balls.
- When ready to coat, melt dark chocolate in top of double boiler set over hot, not boiling water; set aside. Then melt white chocolate the same way; set aside.
- Scoop peanut-butter/chocolate mixture with a spoon and form balls. Insert toothpick into ball. Submerge into melted dark chocolate, rotating until completely coated. Transfer to parchment-paper–lined baking sheet and remove toothpick. Repeat with remaining balls. Let stand at room temperature for 10 minutes or until chocolate has hardened.
- Dip tines of fork into white chocolate. Drizzle over coated balls. Let harden.
- Store in an airtight container at room temperature for up to 7 days.
- Freeze very well up to 6 months.