Peanut Butter and Chocolate Truffles

Peanut Butter and Chocolate Truffles

1 C peanut butter chips 

3/4 C butter 

1/2 cup cocoa 

1 can (14 oz) sweetened condensed milk 

1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

Makes about 3 dozen truffles

In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator.

These are one of my favorites! Enjoy!

Mocha Truffles

Mocha Truffles

2 packages (12 oz each) Semisweet chocolate chips

8 oz. cream cheese, softened 

3 T instant coffee granules 

2 tsp. water 

1 lb. good dark chocolate cocoa

 confectionery coating and white confectionery coating, optional

Makes about 5 1/2 dozen. In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. Chill until firm enough to shape. Shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firmer. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles and Wallah!