Name: Raspberry–Peanut Butter Truffles
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT4H40M0.000S
Yield: about 24 servings
Ingredients: 12 ounces bittersweet chocolate, chopped; 1 cup heavy cream; 1 tablespoon butter; Pinch salt; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon raspberry extract; 1/4 cup peanut butter; Crushed freeze-dried raspberries, for coating

Level: Easy

Total: 4 hr 40 min
Active: 40 min

Yield: about 24 servings

Ingredients

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12 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 tablespoon butter

Pinch salt

1/2 teaspoon pure vanilla extract

1/2 teaspoon raspberry extract

1/4 cup peanut butter

Crushed freeze-dried raspberries, for coating

Directions

Put the chocolate in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan; pour over the chocolate and let sit until melted, about 10 minutes. Whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
Stir in the vanilla and raspberry extracts and the peanut butter until smooth. Pour the ganache into a shallow baking dish and refrigerate until firm, at least 3 hours or up to overnight.
Roll tablespoonfuls of the ganache into balls, then roll in the crushed freeze-dried raspberries to coat. Transfer to a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. Store the truffles in the refrigerator.