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Sunday, 23 November 2014

Peanut Butter Chocolate Balls

I love Peanuts and peanut butter is just so yummm!! I love snickers coz it has caramel, chocolate and peanuts yumm yumm yummm Well this is not snickers but peanut buter and chocolate alone will do all the rock n roll for this post :)

Recipe: Shilpy Jain Agrawal From The Group Ghar Ka Khana

Ingredients: 3-4 tsp peanut butter (You can use ready made one, but I made fresh, recipe below), 3 tsp powdered sugar, 3 tsp (murmure , puffed rice) for the crunch we used murmure, chocolate chips or chocolate bar (I used Cadbury bar (non silk one))

Peanut butter: Dry roast the peanuts and remove the skin. Now grind them in a blender, they will turn into a grainy paste, add 1/2 tsp vegetable oil/butter while grinding and some salt. Your peanut butter is ready. Peanuts when grinded release its own oil, so you wont need much butter or oil. I used 1 tsp oil for 16 balls. If you have peanut oil, use that, or else any oil will do.

Chocolates: Take peanut butter, dry roast the murmure in a pan for a minute(for extra crispiness) and crush them with a spoon. Mix powdered sugar, peanut butter, and crushed murmure and make a dough. Divide the dough in small balls. Now refrigerate them for 15-20 mins in fridge.
Meanwhile take a pan, boil some water, place a bowl over it and drop your chocolate peieces (basically we are making a double boiler) n melt it. Chocolate will be melted with the steam of the boiling water. Once melted ,take out the peanut balls and dip in the chocolate, with help of spoon or toothpic. Take a plate and line up a aluminum foil/butter paper. Place your chocolate dipped balls and place in fridge to dry. Let them rest in fridge for 1-2 hour and they are ready. Pics shown below. In this quantity I was able to make 7-8 balls. Increase the quantity of everything to make more. The ratio is peanut butter n sugar in equal quantity n murmure may be 1/3 ratio.

used 2 bowl peanuts and 40gms 2 bars of Cadbury chocolate, I made 16 balls out of them. Quite decent in size

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