Easter Egg Truffles from Kelli’s Kitchen
Tuesday is my son-in-law’s birthday. He loves Reese’s Peanut Butter Cups and since I had seen several versions on Pinterest lately, I thought I would make him some. This morning Chef Dennis Littley, who I follow on Google+, posted a recipe from Imperial Sugar that made the truffles look like Easter Eggs.
I ALWAYS use Imperial Sugar so I thought I would give it a shot. They turned out beautifully!
Easter Egg Truffles from Kelli’s Kitchen
EASTER EGG TRUFFLES
These are the ingredients:
2 Cups Peanut Butter (I used Peter Pan Creamy)
Easter Egg Truffles from Kelli’s Kitchen
½ Stick of Butter (I ended up using ¾ of a stick)
1 teaspoon Vanilla
4 Cups Confectioner’s sugar (I used Imperial)
16 oz. good melting chocolate (I recommend a less sweet chocolate because the “insides” are so sweet!)
Directions:
Using a mixer, blend peanut butter and ½ stick butter.
Add 2 Cups of the powdered sugar and mix well.
Add teaspoon of vanilla and mix.
Add final 2 Cups of powdered sugar and blend. It could be dry, like mine was. Imperial sugar recommends adding more peanut butter but I added more butter. You can do either.
The mixture should be firm and able to be packed into a tablespoon or shaped by hand into an egg shape.
I used the Tablespoon from my measuring spoons and packed the mixture in like this:
Then using my thumb, I pushed them out of the spoon – gave the smoothest top and was shaped pretty much like an egg.
Easter Egg Truffles from Kelli’s Kitchen
They were so big though! So I made some smaller ones using a tea spoon – not the teaspoon from my measuring spoons but what we call a tea spoon. Something you stir sugar into iced tea with:
Easter Egg Truffles from Kelli’s Kitchen
I placed the shaped eggs on parchment paper on a baking sheet. Covering with a clean tea towel, I placed them into the freezer for an hour.
Easter Egg Truffles from Kelli’s Kitchen
Meanwhile, I used this chocolate – unsweetened, along with a cup of semi-sweet chocolate chunks and 2 tablespoons Crisco shortening in a double boiler until melted and smooth.
Easter Egg Truffles from Kelli’s Kitchen
Do not let the boiling water in the bottom pot touch the bottom of the top pot.
I took the “eggs” out 2 by 2 and dipped them in the hot chocolate then placed on a wire rack back on a baking sheet covered in parchment paper.
Easter Egg Truffles from Kelli’s Kitchen
Then I put them back in the freezer for 30 minutes.
Easter Egg Truffles from Kelli’s Kitchen
Brought them out again and melted some white chocolate chips I had left over from Valentine’s Day and strung them over the truffles with a spoon.
They are fantastic!! Very rich. My Son-In-Law loved them as did Mr. Picky Eater.
They turned out pretty well, I think. Keep refrigerated.
Easter Egg Truffles from Kelli’s Kitchen
I love the Peeps, don’t you? I used them in different settings and am putting one picture on my FaceBook page each day until Easter. I posted the first one yesterday and will probably make a post for the blog with all of them later this week. If you celebrate, Happy Holy Week! If not, you’ll still love how they taste!
EASTER EGG TRUFFLES
Ingredients
- 2 Cups Peanut Butter I used Peter Pan Creamy
- ½ Stick of Butter I ended up using ¾ of a stick
- 1 teaspoon Vanilla
- 4 Cups Confectioner’s sugar I used Imperial
- 16 oz. good melting chocolate I recommend a less sweet chocolate because the “insides” are so sweet!
- Small amount of White Chocolate chips or almond bark Optional
Instructions
-
Using a mixer, blend peanut butter and ½ stick butter.
-
Add 2 Cups of the powdered sugar and mix well.
-
Add teaspoon of vanilla and mix.
-
Add final 2 Cups of powdered sugar and blend. It could be dry, like mine was. Try adding more peanut butter or more butter.
-
The mixture should be firm and able to be packed into a tablespoon or shaped by hand into an egg shape.
-
Push them out of the spoon and place the shaped eggs on parchment paper on a baking sheet. Covering with a clean tea towel and place them into the freezer for an hour.
-
Meanwhile, melt chocolate and 2 tablespoons Crisco shortening in a double boiler and keep stirring until smooth. Do not let the boiling water in the bottom pot touch the bottom of the top pot.
-
Take the “eggs” out, 2 by 2, and dip them in the hot chocolate. Place them on a wire rack over a baking sheet covered in parchment paper.
-
Put chocolate dipped eggs back in the freezer for 30 minutes to set.
-
Bring them out again. Melt some white chocolate chips or almond bark and string it over the truffles with a spoon.
-
Keep the truffles refrigerated.
These look wonderful! =)
Great photos!
Thank you Melissa! They taste amazing!!
Can’t wait to make these! I l-o-v-e Reece’s Pnut Butter Cups!! Thanks for posting this!!
These are brilliant my friend 🙂
One of my favourite Easter recipes seen yet!
Cheers
Choc Chip Uru
Thanks CCU – hope tests are going well and almost over!
Looks heavenly! Your son-in-law is sure to love this gift 🙂 Now I’m off to find one of your awesome roll recipes for my Easter table!
These look so good and Ghirardelli chocolate is my favorite.
Lillian
lillianscupboard.wordpress.com
Oh, don’t they look lush! I bet they are delicious. Lucky son in law!
Thank you Galina! I think he IS lucky! 🙂
I’ll be expecting mine in the mail soon 😉 Haha. I need to stop being lazy and make some of these!! Peanut Butter Cups are Daniel’s favorite, and your truffles look amazing!
They were really easy – you just have to have freezer space to freeze them although I’m sure you could put them in the fridge!
I’m glad you had a much more successful Easter Pinterest baking experiment! I’ve seen pictures of these a few times too and wondered if they would turn out as well as they look, so it’s good to hear they do! I still don’t think I would get mine to look as perfect as yours, but they must taste amazing!
They will – I promise! As long as you have a Tablespoon to make the “egg”!
Peanut butter is one of my biggest weaknesses. If I tried to make these, half of them would end up in my mouth…for quality testing purposes, of course. 😉
Of course!
These are beautiful! Your talent never ceases to amaze me. Lucky son-in-law!!!
Awww…..You are too sweet!
Reese’s are our favorite. Thanks for posting this, they look really good!
Thank YOU for dropping by! Now I have to tackle homemade oreos – have you seen those prices lately?
No I haven’t. I usually get the generic brand and I usually buy the lemon flavored ones.
I’ll be watching for the recipe on there though!
i’m gonna bring this to sunday school this easter….
Great! You will be very popular at Church on Sunday! Thank you for dropping by and please come again!
Thanks so much for stopping by my blog :). LOVE this photo and those look so yummy and I want to lick the page lol. Can you tell I have been on a diet for a year .. hehe
Alexis from Running Away? I’ll Help You Pack!
Yes, I totally understand! Although, I must tell you after smelling those for some time on Saturday afternoon, I wasn’t inclined to eat one until Sunday right before I wrote the post!
Wow, that looks delicious! I wish I was hunting for Easter Eggs at your house on Sunday. 🙂
Beth
Supper cute! And how festive for Easter 🙂 I love that you made these the shape of eggs with a spoon I would probably just kept making balls because that is what I am used to! Great thinking outside the box! Krista @ http://ahandfulofeverything.blogspot.com
Thanks Krista! I wouldn’t have done it that way my measuring spoon was laying upside down when I was trying to form my first one!
I plan to make these.
I hope by using Peter Pan peanut butter, as you do, they’ll taste more like the Peter Pan (Easter egg) candies that Peter Pan themselves made at least 15 years ago! I preferred them to Reese’s; they tasted more peanut-buttery, with less “stuff” inside. I only saw them for a couple of seasons.
I just realized (during the search that led me here) that they were probably “lost” in one of several business buyouts or mergers over the last couple of decades. :>(