It’s that time of the year. Time to pull out baking recipes that you haven’t whipped up since last November/December. Time to try something new. Hubby and I are making a trip over to my old office tomorrow to pay a visit and to show off the Charger. So, I thought I would make them some treats to get them through working Thanksgiving week.
First up, Chocolate Peanut Butter & Pretzel Truffles (from Eating Well, Diabetic appropriate, low carb)
- 1/2 c crunchy natural peanut butter
- 1/4 c finely chopped salted pretzels
- 1/2 c semi-sweet chocolate chips, meted (the recipe calls for milk chocolate, but I prefer semi-sweet)
Use good chocolate like Ghiradelli. Combine peanut butter and chopped salted pretzels in a small bowl. Chill in freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 tsp each). Place on a baking sheet lined with wax paper and freeze until firm, about 1 hour. Roll frozen balls in melted chocolate. Refrigerate until chocolate is set, about 30 minutes. Store in airtight container in refrigerator for up to 2 weeks. Yum! Note to self: I got a little carried away when rolling the balls and made them too large!
Chocolate Bailey® Truffles (this is an old recipe that I used to make every Christmas)
- one, 12 ounce package of semi-sweet chocolate chips (Ghiradelli is best)
- 1/3 c whipping cream
- 1/2 tsp Baileys (or use extract of choice such as, vanilla, mint, almond)
- melted white chocolate Quickcandy to drizzle
- whole almonds, dipped in Quickcandy
- optional: years ago I would roll the truffles in ground almonds or walnuts instead of doing the Quickcandy drizzle. This drizzle/almond this is a new idea I had to decorate the truffles.
In double boiler combine 12 ounce chocolate chips and whipping cream. Stir constantly, keep on low heat so that you do not burn the chocolate. When melted remove from heat and let cool slightly, then add Baileys or extract. Beat chocolate mixture until smooth. Put in refrigerator to chill completely, about 20 minutes. Drop by teaspoons onto prepared wax paper on baking sheet. Chill in freezer until firm enough to handle and roll into balls, about 10 minutes. Shape chocolate mixture into balls (if you chill too long, like I did, and can’t shape into balls, just let them sit out until easy to shape).
*Meanwhile, melt Quickcandy and dip half of the almonds, set aside on wax paper to set. (I had a little chocolate leftover from the above truffles so I double dipped the almonds.) Remove chocolate balls, drizzle with Quickcandy, add dipped almond to top of truffle. Let set. Store in airtight container in refrigerator for up to 2 weeks. Suggested to let truffle sit at room temp before serving, but honestly, who can wait that long? *Now, if you don’t want to do the drizzle thing roll the truffles in ground nuts and place in airtight container.
Have Faith Everyday 