Chocolate Raspberry Truffles with Peanut Butter – a detailed recipe cooking. 
The photodishes: Johnny Miller Time: 4 hours. 45 minutes Difficulty: Easy Quantity: 18 – 24 truffles. Recipes use measured containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr bittersweet or semi-sweet chocolate
- 1 tbsp. fat cream
- 1 tbsp. l (15 gr.) Unsalted butter
- A pinch of salt
- 1/2 tsp vanilla extract
- 1/2 tsp raspberry extract
- 1/4 Art. peanut butter (peanut spread)
- Cocoa Powder Sprinkler
Recipes with similar ingredients: semi-sweet chocolate, chocolate, cream, vanilla extract, raspberry extract, peanut butter, cocoa
Recipe preparation:
- Cut the chocolate into pieces and place in a heat-resistant bowl. Mix cream, butter and salt in a saucepan. To put stewpan on the stove and heat the mixture at medium temperature, not bringing to a boil; pour on chocolate and leave the mixture until until the chocolate has completely melted, about 10 minutes. Stir with a silicone spatula or beat with a whisk until smooth condition. (If necessary, melt the chocolate in the microwave ovens, stirring every 20 sec.)
- Add peanut butter, vanilla and raspberry extract, mix until smooth. Shift chocolate cream in a baking dish and refrigerate for 3 hours or nights until hardening.
- Use a tablespoon of chocolate cream to roll 18-24 ball, then roll in cocoa powder. Put truffles on cover the baking sheet with parchment, cover with plastic wrap and cool to a solid state for at least 1 hour or within nights.
