"SC" > wrote in message
ups.com...
>I am trying to get some interesting truffle ideas for Valentines Day.
> I'd love to try a peanut butter Milk or white chocolate truffle.
>
> I know the easiest way would be to melt peanut butter chips with the
> chocolate with hot cream to make a ganache. But, I somehow think real
> peanut butter will taste a lot better (and have a much better mouth
> feel) than the chips.
>
> I am thinking I can chop the chocolate fine in a food processor, add
> the PB and then blend as I pour in the hot cream. This should get
> everything well mixed and emulsified.
>
> What does everyone think? Has anyone tried this before?
>
> I also hope the filling is soft and creamy but firm enough to either
> dip or mold with a chocolate coating. I suppose that only takes
> getting it nice and firm within the fridge before coating, etc.
> Thanks,
>
> SC

I haven't done that, but I do use almond paste in some of my fillings.

The process you describe has two likely problems: a) overheating the nut
paste, causing the oils to separate, and b) if your centers require
refrigeration to be firm enough to dip, they will be too cold and knock your
chocolate out of temper, resulting in a streaky surface. You will get a
nicer finish if your centers are 60F or so when you dip them.

Here is a recipe for something called Tiger Butter. I made it years ago. As
I recall, it was too sweet for my taste, but had a nice texture. You could
skip some of the steps and use it at room temperature as a center, dipped in
bittersweet dark chocolate for contrast. Or you could use another type of
chocolate. But don't overheat it, in any case.

I lb finely chopped white chocolate
1/4 cup creamy peanut butter
2 oz dark choc

Melt white choc and PB in top of double boiler, stirring frequently, just
until smooth. Remove from heat and cool for 10 to 15 minutes. Pour into 8 in
square pan lined with aluminum foil, and sprayed with cooking spray. (Note:
I'm willing to bet plain parchment paper would work just as well, and I
doubt that the cooling period is really necessary.) Spread evenly.

Without washing pan, melt dark chocolate in double boiler, stirring til
smooth. using a teaspoon, drizzle dark chocolate in parallel lines over
white chocolate. Using a knife, pull through to make "tiger" stripes. Chill
or freeze until firm. Turn out of pan, cut into pieces, etc.