Want to try sweets inspired by nature itself? Then make these “chestnuts” in chocolate icing, inside of which peanut butter truffle. And outwardly they are very similar to the fruits a tree that is a symbol of the state of Ohio. Share with друзьями: 
Time: one hour. Difficulty: easy Quantity: 25 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. chopped semisweet or bitter chocolate
- 2.5 tbsp. sifted icing sugar
- 1 tbsp. homogeneous peanut butter
- 6 tbsp. l melted butter
- 1/2 tsp vanilla extract
- 1/4 tsp coarse salt
- 1 tsp vegetable shortening (margarine)
Recipes with similar ingredients: semi-sweet chocolate, chocolate bitter, vanilla extract, icing sugar, peanut butter
Recipe preparation:
- Cover the pan with parchment. In a medium bowl Beat powdered sugar, peanut butter with an electric mixer, butter, vanilla extract and salt. Pick up 2 tsp. this mixture and roll into balls. Put the balls on prepared pan. Place the pan in the refrigerator until balls do not harden, for about 20 minutes.
- In a medium sized microwave bowl melt chocolate and confectionery fat in 30-second intervals, stirring intermittently until the mixture has completely melted and will become homogeneous, approximately 2 minutes
- Stick a toothpick in the center of the peanut butter ball or skewer. Dip the ball in melted chocolate, leaving visible a circle of peanut butter at the top. Drain excess chocolate then put the “chestnut” on a baking sheet. Do the same with the remaining balls and chocolate. Put the “chestnuts” in the refrigerator, until they harden, for about 30 minutes. Flatten the hole remaining after the toothpick with a curved spatula. Serve room temperature or well chilled. Keep tight container in the refrigerator for up to 5 days.
