Friday, April 8, 2011

Chocolate buckeyes


Buckeyes with peanut butter roll filling


Buckeyes with truffle filling


So simple, so fun, so good!  Decorate the tops or leave them plain.  I have made them two different ways, and each version has its fans.

Method one: Make a batch of Peanut Butter Roll.  This mixture comes out relatively stiff and needs only minimal freezing before dipping.  This is my personal favorite.

Method two: Make a batch of the truffle filling for Peanut Butter Plops.  This mixture is soft and needs substantial freezing before dipping.  It is the favorite of those who like a very soft center. 

Either way, make your filling, freeze, roll balls, use a toothpick and dip them into melted chocolate (link for notes on tempering chocolate).  Either smooth off the little mark on the top from the toothpick or stick a nut there to hide it.

2 comments:

Eileen Bergen said...

Yum! They look so perfectly round, it's hard to believe you rolled them by hand.

But I guess you got a lot of practice here. lol.

Cyndi L said...

LOL! There are a *lot* of buckeyes in each batch, Eileen ;-)