Peanut Butter Truffles with Potato Chips – Detailed cooking recipe. Share with friends: 
Food Photography: Levy Brown Time: 50 min. Difficulty: Easy Quantity: 36 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:
- 1 tbsp. peanut butter
- 5 tbsp. l (75 gr.) Butter, room temperature
- 2.5 tbsp. powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp. finely chopped corrugated potato chips, and large pieces for decoration
- 350 gr dark chocolate sliced
Recipes with similar ingredients: Dark Chocolate, Peanut Butter, icing sugar, vanilla extract, chips
Recipe preparation:
- Cover the pan with parchment paper. Combine Peanut and butter in a large bowl and whisk with a mixer on medium speed to uniformity, from 1 to 2 minutes. Gradually add icing sugar, then vanilla; stir until mixture will gather in lumps, from 1 to 2 minutes. Add chopped potato chips and mix thoroughly.
- Form balls the size of a tablespoon (about 36 pcs.); put on the prepared baking sheet. Set to cool while you melt the chocolate.
- Put the chocolate in a medium heat-resistant bowl and place over a pot of boiling water (do not let the bowl touch the water). Give melt the chocolate, stirring occasionally, about 10 minutes. Remove the bowl from the pan. Dip the formed balls one at a time on a spoon in melted chocolate, allowing the excess to drain back into bowl, then put back on the baking sheet. Insert a big slice of chips in each truffle. Chill until chocolate does not harden for at least 15 minutes. or freeze to Serving. Truffle Recipe.
