Peanut Butter Truffles

In the bowl of your stand mixer, with the paddle attachment fixed (or with a hand mixer), cream together the peanut butter, butter, ¼ cup confectioner’s sugar and fine sea salt until all is incorporated.

Spread the mixture into an 8×8 inch dish, cover and refrigerate for at least 3 hours (or overnight).

Using a melon baller, scoop out balls of the peanut butter mixture and roll each scoop into a sphere. Place the peanut butter balls on a parchment paper lined baking sheet and chill in the freezer for about 30 minutes while you prepare your garnishes.

In a double boiler or in a glass bowl sitting over top of a saucepan with about an inch of simmering water (make sure the bottom of the bowl does not sit low enough to be submerged in the water), melt the chocolate chips while stirring occasionally. Once melted remove from heat and allow to cool for 2-3 minutes.

Coat your peanut butter balls in the melted chocolate and garnish immediately what whatever you choose: coarse sea salt, cocoa powder, confectioners’ sugar and/or assorted chopped nuts. Once you have garnished, place the balls back on the parchment paper lined baking sheet and refrigerate for about 15 minutes, or until the chocolate has set. Store in an airtight container for 1-2 weeks.