Brigadeiro Chocolate Peanut Butter Truffles

I don't know about you, but one of my favorite things about Christmas is making Christmas goodies to give away!  There is just something enjoyable for me about spending hours in the kitchen making a variety of delectable treats for those I love.  I think it's the foodie in me mixed with the giver in me ;)...

Because of my excitement for this each year, I actually spend a lot of time seeking out new things to try.  I don't know why I don't just stick with the same old stuff...  I mean, sure, I do keep some of the same treats.  The ones people ask for or say they liked the best...  But more often than not, I try at least 5 new recipes each year.  It is so much fun for me. So I have a Pinterest pin dedicated solely to "Christmas Recipe Ideas."

My only wish:  that I had more time to do it ;).  Okay, maybe I have two wishes:  I wish we could all eat as many treats as we want just this one month of the year with no unhealthy side effects ;).  But, hey...  That's why we have January!  Haha.

So this year, I have found myself drawn to the idea of making home-made truffles.  I have done a lot of "pinterest-ing" looking for suitable and fun truffle recipes.  And wow have I ever been enlightened!  Things I never even imagined as truffles...  Like white chocolate lemon truffles.  Orange creamsicle truffles.  White Chocolate Blueberry truffles.  Oh.  My.  Gosh.

And then there are these, my own version of a Brazilian-inspired chocolate truffle:  Brigadeiro Chocolate Peanut Butter Truffle.  I didn't completely wing this...  I'm not that awesome.  I used this as a guide.

The ingredient list is pretty short -- which is awesome.  All you need for the basic truffle center is cocoa, butter, sweetened condensed milk, and THRIVE Peanut Flour.

Sorry for the darker picture.  I'm still learning as I branch out and broaden my horizons :).

Place all these ingredients into a double-boiler.  Don't have a double-boiler?  That's okay.  I don't either!  So I used a Pyrex brand glass bowl over a pot of water.  I just made sure the water didn't touch the bowl.

Bring the water in the pot to a boil and stir the contents of the bowl (I chose to whisk with hopes it would make it smoother easier!) until it is smooth and well-blended.  Remove from heat, cover with plastic wrap and refrigerate until set (at least 1 hour -- I chilled mine closer to 4 just because of other time obligations).

Using a 1/2 tablespoon measure, scoop out truffle mixture and roll into a ball.  Place on a silpat or wax-paper covered cookie sheet.  (You may want to wipe your hands after each truffle to make rolling easier.)  Chill at least 15 more minutes to make truffles easier to handle.  I chilled mine about an hour.

Measure out additional THRIVE Peanut Flour into a shallow bowl.

Roll each truffle in the THRIVE Peanut Flour until coated.  Return to silpat/wax paper.

Refrigerate until ready to serve (if within 3 days) or freeze for longer storage.

When you are ready to serve them, you can even make them look pretty in those little mini muffin-cups :).

My husband and I had to taste-test these, of course.  The peanut flour adds that peanut butter taste, but it is mild.  These are not overly sweet, either, because of the use of cocoa powder.  But they are quite fudgy!  I'm looking forward to sharing them with my chocolate-peanut-buttter-loving friends :).

Brigadeiro Chocolate Peanut Butter Truffles
3 TB Butter
4 TB Cocoa powder
4 TB THRIVE Peanut Flour, divided
1/2 cup Sweetened Condensed Milk

Place butter, cocoa powder, sweetened condensed milk, and 2 tablespoons THRIVE Peanut Flour into a top of a double boiler (or a thick glass bowl over a pot).  Bring water to a boil and stir the mixture until well-blended and smooth.  Remove from heat, cover with plastic wrap, and chill until set (at least 1 hour).

Using a 1/2 tablespoon measure, form truffle dough into balls and place on wax paper/silpat.  Chill at least 15 more minutes to make handling easier.

Roll each truffle in remaining 2 TB of THRIVE Peanut Flour.  Return to wax paper/silpat.  Refrigerate until ready to serve (up to 3 days) or freeze for longer storage.

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