Chocolate Truffles made with NUTTER BUTTER Variegate and NUTTER BUTTER Cookies

Chocolate Truffles made with NUTTER BUTTER Variegate and NUTTER BUTTER Cookies

INGREDIENTS

48 servings, 1 truffle each

  • 9 oz. heavy cream
  • 1 lb. plus 5 oz. 70% cacao chocolate, chopped
  • 1-1/2 oz. room temperature unsalted butter
  • 18 oz. NUTTER BUTTER Crème Variegate, warmed slightly
  • 18 oz. NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed

Nutrition per serving

  • Calories

    190

  • Total fat

    12 g

  • Saturated fat

    5 g

  • Trans fat

    0 g

  • Cholesterol

    10 mg

  • Sodium

    115 mg

  • Carbohydrate

    18 g

  • Dietary fiber

    1 g

  • Sugars

    8 g

  • Protein

    2 g

  • Vitamin A

    0 %DV

  • Vitamin C

    0 %DV

  • Calcium

    2 %DV

  • Iron

    8 %DV

DIRECTIONS

Heat cream in top of double boiler. Add chocolate; cook stirring constantly until melted. Add butter and Variegate; cook over low heat until butter is melted and mixture is well blended. Remove from heat. Pour into a shallow pan and refrigerate 20 min. or until chocolate mixture is cooled and thickened.

Roll 1 oz. (1-1/2 Tbsp.) chocolate mixture into ball, using #50 scoop to portion mixture for each ball. Roll in cookie crumbs until evenly coated. Place in single layer on parchment-lined sheet pans.

Refrigerate until ready to serve.

Tips

Substitute

  • Substitute crushed OREO Small Cookie Pieces for the crushed NUTTER BUTTER Cookies.