Peanut Butter Silk Truffles

Description

Milk chocolate and peanut butter silk take truffles to another planet. These can be coated in white or milk chocolate to add variety.

Shell Coating

Milk Chocolate 41% Cocoa- or coating Chocolate

Ganache

1 Cup White Sugar

½ cup Light Brown Sugar

½ cup evaporated milk

1 cup Crunchy Peanut butter

1 Tsp Vanilla

1 Cup Marshmallow Fluff

2.5 Oz chocolate

Ganache

In a 2 cup bowl, melt milk, sugars in the microwave until the sugars dissolve. It will boil in the microwave, take it out periodically to break up the sugar. Once all the sugar is dissolved, then take it out and periodically mix it till the temperature comes down to 120F.
Stir in the marshmallow crème followed by Peanut butter and vanilla.
If it looks like liquid, add 2.5 oz of melted chocolate
Cool in freezer or wait till it gets down to 100F and then scoop ½ TBL balls and refreeze

Melting

Note that Chocolate moves through different phases as it goes from solid to liquid. Melt a small quantity of chocolate- about 8 oz at a time because burning a bowl of chocolate is a $4 to $10 mistake I like to avoid.
In about 30 second increments start the microwave and watch for a shiny spot to appear. Once it does pull it out and disperse the melted parts.
The bowl should never be too hot to touch. If it is, it going bloom and it is ruined. Immediately transfer the chocolate to another bowl to save it and add new chocolate to save it.
I use a fork to squeeze the melted chocolate on the bottom to the sides. I do not recommend using a thermometer because it is misleading. I always use the bowl to melt the chocolate over a 5 to 10 minute range.

Coating

Using a wire basket, dip and coat the Ganache.
When you drop the ball into the bowl, always drop it in the same place. The chocolate gets contaminated very quickly. Also tap the excess off in the same position and do not mix that into the clean chocolate in the center of the bowl.
While the recipe calls for 40 oz of chocolate, the amount needed is directly related to how hot the chocolate is. The cooler, the more you will use. Also, if your chocolate is not a coating chocolate, such as chocolate chips, it will take longer to firm.
A way to speed up the cooling process, you can use a cold plate below your surface or the refrigerator or freezer. But be careful not to leave it in too long because it will cool the centers and upon removal, the cholate will acquire a layer of evaporation and it will ruin the look- they will turn grey.

Serve or Refrigerate for future enjoyment!