It’s time to get ready for one of the most delicious days of the year – Valentine’s Day. The one day when everyone gets a free pass to eat whatever their heart desires and not feel guilty.
While you may be tempted to run to the store to buy a big heart shaped box of chocolates, I challenge you to keep the car in the garage, get out your stand mixer and make your special someone a delicious homemade sweet treat.
For those of you who are at a loss for what to whip up for your Valentine, you’re in luck. I have a few spots left for my Valentine’s Day Desserts baking class on Sunday, February 5th at the Cook’s Warehouse in East Cobb. Before you start your Super Bowl festivities, get your chocolate fix from 1-4pm. (Registration required)
For those of you who cannot make the class, here is one of the recipes we will be making – Chocolate Peanut Butter Truffles.
Chocolate Peanut Butter Truffles
12 ounces good quality semi-sweet chocolate
1/2 cup heavy cream
1 tablespoon butter (cut into small pieces)
1 cup peanut butter (creamy or chunky)
pinch of kosher salt
1/2 cup chopped salted peanuts (can use unsalted peanuts)
1. In a medium, heavy bottom sauce pan, combine chocolate, cream, butter and peanut butter. Over low/medium heat continuously stir mixture until completely melted.
2. Remove from heat, add salt and stir. Pour into a glass bowl, press plastic wrap firmly on top of chocolate ganache and refrigerate for 3-4 hours.
3. Remove chocolate ganache from refrigerator and let set for 15-20 minutes.
4. Using a #40 or #50 Oxo Good Grips Cookie Scoop, scoop the chilled ganache into your hands, roll into a ball and then into crushed peanuts.
5. Cover truffles tightly with plastic wrap and store in refrigerator for up to one week or in freezer for one to two months.
Your favorite Chick from the South – Jamie