Chocolate Truffles with NUTTER BUTTER
- 1 cup heavy cream
- 70% cacao chocolate, chopped
- 3 Tbsp. cold butter
- 1-1/2 cups NUTTER BUTTER Creme Variegate, warmed slightly
- 4-1/2 cups NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
- Heat cream in top of double boiler.
- Add chocolate; cook until melted, stirring occasionally.
- Add butter and Variegate; cook until butter is melted and mixture is well blended.
- Remove from heat.
- Refrigerate 15 min.
- or until chocolate mixture is cooled and thickened.
- Roll 1 oz.
- (1-1/2 Tbsp.)
- chocolate mixture into ball, using #50 scoop to portion mixture for each ball.
- Roll in cookie crumbs until evenly coated.
- Place in single layer in parchment-lined sheet pans.
- Refrigerate until ready to serve.
heavy cream, cacao chocolate, cold butter, butter creme variegate, sandwich cookies
Taken from www.kraftrecipes.com/recipes/chocolate-truffles-nutter-butter-116496.aspx (may not work)