For the longest time, I’ve been meaning to make the truffle recipe from the post by The Irreverent Kitchen. I didn’t get to it with my 2016 holiday baking, but finally had time today in advance of Valentine’s as a gift for the Grill-Meister. They were terrific!
Because it’s how I roll, I made two batches, one with the original and one with a variation – and it worked! The Grill-Meister loves peanut butter, and thus the Peanut Butter Frangelico Truffles were born.
Visit The Irreverent Kitchen for the original recipe, and if you’re interested in my variation, use Frangelico for the liquor, and add 1/2 cup peanut butter after the chocolate and butter are melted. Then dip them in melted dipping chocolate (the kind you would use to dip strawberries) and top with either sea salt or Heath Bar (toffee and chocolate) bits. I highly recommend making both the original and a variation – there’s never a problem having a double batch of chocolate truffles. (Some of ours are going to a friend’s house this evening as our contribution to dinner.)
YUM! Happy Valentine’s to you and yours.
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