Sweet Tradition

On Saturday December 13, 2014  Mama Bird, Baby Bird and the Grands gathered together to engage in another Christmas family tradition making Chocolate Peanut Butter Truffles. I got the recipe from a friend years ago, but I know it is not a "secret" recipe as I have seen similar recipes before. The ingredients are simple and few:

Powdered Sugar, peanut butter (this year we used both smooth and nutty), and butter. Melt 1 lb. of butter and add to 4 cups of peanut butter and mix. Add 1 lb. bag of powdered sugar (to start) and mix (this can be difficult so pick the person with the most arm strength for this step):

                          If at this step it feels too soft, add more sifted powdered sugar:*

                                     Now it's just a matter of rolling into 1 inch balls:

 While rolling truffles, melt 2 bags of semi-sweet chocolate chips over boiling water in the top half of a double boiler. Keep over simmering water while finishing the truffles. Once all the truffles are rolled, it might be necessary to chill them in the refrigerator or freezer for a short time. After chilling it is time for one of the best parts and that is dipping the truffles in melted chocolate:

We have tried various methods for dipping but what seems to work for us is gently spearing a truffle on a toothpick and carefully dipping in warm chocolate then gently tapping on the edge of the bowl to let excess chocolate drip off.

This can be a messy job, so before to wear an apron and keep a paper towel handy for wiping off your fingers and hands:

                                                        Almost done:

After all truffles are dipped, put trays in refrigerator to chill until firm. Now ready for the best part:

                                                        The TASTE TEST!!

Baby Bird and I have to hide any truffles that we plan to give away or those Grand Baby Birds will eat them all! Once the truffles were all dipped and spirited away it was on to more fun going "thrifting" (which is fast becoming another family tradition).

*Start with l lb. of sifted powdered sugar, adding more if necessary (and it almost always is). Add a little bit at time until the right firmness is reached (you will know because it doesn't fall off the tooth pick and you can "feel" it when rolling if it is too soft). Practice, Practice, Practice...