Want to make an impression and memory on your guests this holiday season? How about serving them truffle desserts in a shot glass!
I came up with this idea after finding these adorable mini cups at Pier 1. They are actually mini espresso shot cups, but just in case you can’t find these, regular shot glasses or mini espresso shot cups will work great.
These are not any truffles you’ve had before either. Every truffle I’ve had is typically just chocolate rolled in sugar or nuts, etc. However, these are filled with peanut butter whipped cream and then covered in chocolate…a different method.
My own photos had me salivating as I posted them, so I had to run back to the fridge and grab another. :)
Ultra light. Creamy. Peanut butter clouds. My idea of heaven. These were so amazingly easy too. After I ate one, I was immediately reminded of Ferrero Rocher candies minus the crunch, but ultra creamy. However, check out their ingredients, versus mine. :)
Recently, I made this decadent double chocolate whipped cream. It was so amazing, I couldn’t keep my fingers out of the bowl. I wanted to think of a way to eat this whipped cream again, but in a new way. These were born.
Recipe: Makes a dozen (Double or triple recipe for a large gathering or party)
Gluten Free Option (Make sure your products are labeled to be in a gluten free facility, if you’re gluten sensitive, in case of cross contamination)
1 can, not carton, of full fat coconut milk chilled in the fridge overnight (you will only be using the cream from the top-about 1/2 cup, use 2 cans if doubling the recipe since there is only about 1/2 cup cream in each can)
3/4 cup extra creamy peanut butter (use an all natural brand without added oils or sugars or the truffles may not work as well, I use Santa Cruz organic creamy. It only has peanuts and very little salt)
1 tablespoon dark cocoa
1-2 tablespoons coconut sugar (adjust sweetness to your preference, you could also use any dry sweetner you like)
1/2-3/4 teaspoon bourbon vanilla (use gluten free if necessary)
1 cup vegan chopped chocolate bar or chocolate chips of your choice (finely chop if using a bar, I used semi-sweet chocolate chips Enjoy Life brand)
Toothpicks for dipping
Tip: These can be made the day before an event and stored in the fridge
First you need to prepare the basic chocolate whipped cream by clicking here. After making the whipped cream, fold in the peanut butter. Place bowl in the fridge to firm up and set, at least a couple of hours. Next, line a cookie sheet with parchment paper and grab a melon scooper, it will make it much easier to form the whipped cream into balls since the mixture is very smooth. Remove the set cream from the fridge. You will need to work quickly since the cream will start to soften.
Using the melon scooper, form the mixture into balls, insert toothpicks into them and place on the parchment paper. Place the sheet in the freezer this time, until they are frozen.
Just before you are ready to remove the truffles from the freezer, you will need to melt the chocolate. I used 1 cup of chocolate chips. You will definitely have leftover melted chocolate, but it is much easier to dip the truffles when there is plenty of chocolate to coat them in. With the leftover chocolate, just let it harden in the fridge and then you can break into little pieces and repurpose in another way.
To melt the chocolate: Either use a double boiler or the microwave. I used the microwave..much easier. Place the chocolate chips in a shallow bowl and microwave at 30 second intervals, stirring after each 30 seconds until the chocolate is almost all melted. Stir quickly until smooth and creamy.
Dip and coat the truffles in the chocolate and swirl them against the side of the bowl to drain off any excess. It may also help to coat them by using a spoon if necessary. Work quickly as the cold truffles will start to change the temperature of the chocolate. This was still fairly easy though and done in about 10 minutes. Place each truffle back on the parchment paper and they will harden almost immediately. Store in the fridge and the centers will soften again and become indulgent, creamy pillows. :)
Ways to serve them at a party: Leave them in the fridge until right before guests arrive. The creamy center will cause them to soften some. The toothpicks may or may not stay firm as time passes. I removed the toothpicks after they softened some, but it’s up to you. (The toothpicks were just to assist in the dipping mainly.) This is the idea of the SHOT GLASS! People can simply take a “shot” of a truffle and pop it into their mouth. Or you can place little cocktail forks in the cups and people can eat as little desserts. The forks might be a good idea anyway, just in case somebody doesn’t want to use their hands or pop the whole truffle in their mouth. I personally enjoyed popping that whole sucker in my mouth! :) You can get those forks pretty much anywhere…Walmart, Party City or any home goods store.
Tip: If you prefer these to be more of a firm center, just use more peanut butter. Just make sure it is creamy peanut butter, as that is the purpose of the amazing creamy bite.
They will surely leave an impression on your guests!
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