Bourbon salted chocolate peanut butter truffles

Dark chocolate peanut butter truffles finished with homemade bourbon salt: a decadent and delicious but also elegant and easy holiday treat.

So, remember last week's bourbon salt? Did you make some over the weekend? I sure hope so, because you are going to want to break it out and use it in today's recipe: bourbon salted dark chocolate peanut butter truffles.

Ermergahd, peeps: These are like peanut butter cups that have gone to eleven.

Talk about an amazing holiday dessert treat. Got a party coming up? Bring these truffles: I guarantee they will be the hit of the dessert table and you'll be asked at which bakery you scored them. (Although some friends these are, if they don't already know you're an amazing ninja-like cook and would never show up at a party with store-bought dessert.)

Now, let's be clear: I am not claiming these bourbon salted peanut butter truffles are one of my normally healthy-ish recipes. They're not. There's a whole lotta sugar, salt and chocolate in here. But it's the holidays, and we all deserve some decadent treats at holiday time (which we make up for during Detox January, remember?).

Yet while these are not the healthiest recipe I've ever made, they certainly meet my other recipe criterion of being easy. Yes, elegant, delicious and decadent yet also easy-peasy. How cool is that?

A couple of alteration suggestions if you need them:

• No bourbon salt? Gosh, I'm sorry, that's wicked sad. But you can use regular kosher salt or Maldon sea salt flakes instead. Not quite as good, but maybe you'll be better prepared next year, mmkay? :-)


• Prefer semi-sweet chocolate? Go ahead, use what you like.


• Big fan of crunchy rather than creamy peanut butter? Sure, why not, throw it in there like a boss. 


• Want to spice up the chocolate? Sprinkle some ancho chile pepper into the melted chocolate for a little mild spicy flavor. 


• Live alone? Don't fret that this recipe makes almost 4 dozen truffles -- you can freeze them and enjoy them for months to come!

Now, how glad are you that you made that bourbon salt? Leave a comment: The Ninj wants to know.

Bourbon Salted Dark Chocolate Peanut Butter Truffles

Adapted from Garden and Gun. Makes between 3 1/2 and 4 dozen truffles.

Ingredients:
8 ounces natural peanut butter
4 ounces unsalted butter (at room temperature)
12 ounces confectioners' sugar
3 cups bittersweet chocolate chips
1 teaspoon ancho chile pepper (optional)
1/4 teaspoon kosher salt
bourbon salt, for finishing

Directions:
In a large bowl or in the bowl of a stand mixer (this is easier!), combine the peanut butter and butter until well-blended and very smooth. Add the sugar and again mix until well-blended (will form a dough).

Roll small spoonfuls of the dough into small balls between the palms of your hands (mine were about 1-inch balls). Set the balls onto a parchment-lined baking sheet and pop into the refrigerator for several hours or overnight (should be quite firm).

To coat the truffles, melt the chocolate in the top of a double boiler or a heat-proof bowl set over a pot with a little simmering water inside. When the chocolate is melted and smooth, stir in the salt and chile pepper, if using. Spear each truffle with a toothpick and dip it into the chocolate until coated, letting the excess chocolate run back into the bowl. Set back on the baking sheet, carefully removing the toothpick (another toothpick helps with this). Once all the truffles have been dipped, lightly finish each with a sprinkling of bourbon salt. Set the sheet aside to let the chocolate completely harden. Store the truffles in an air-tight container in the refrigerator or freeze.

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