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Mar 9, 2009 06:25 PM

Peanut Butter & Jelly Chocolate Truffles

I've been playing with chocolate. And peanut butter. And jelly.

The French Laundry cookbook has a wonderful recipe for peanut butter chocolate truffles served with pates de fruits type "jelly." I've made these a couple times before, and they're fabulous. You can see what they look like here:

So, I decided recently to try to push the two together into one - a single chocolate with peanut butter and jelly inside. Results so far have been good (you can't really go wrong with these flavor combinations), but I really should learn how you're supposed to make chocolates instead of totally doing a home hack method.

First attempt, too much jelly, not enough peanut butter:

The second attempt, illustrating the process:

SO, all you chocolatiers out there - how SHOULD I be doing this? Some kind of mold? Or is my home hack actually roughly right? Having to cut around each piece to break them off from the base sheet of chocolate is clearly not the right way to do it. So fill me in!

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  1. Yours look good. Great flavor idea. If you want to make it a perfect shape, a mold would help. I think it might be nice to make cigar shaped ones, by using long slices of jelly, wrapping in peanut butter, cutting and dipping in chocolate. Personally, I like the look of hand rolled chocolate over the molds.

    1. Wow, these look delicious! I love PB&J so this is a must try-I will have to get the book. Looks like you are doing this correctly but if you had a truffle mold you would just need to coat the mold and then cut your pieces into smaller parts. Square truffles look like they would work much better than round for this (round are better for ganache.

      All in all, well I am hungry.

      just curious, how do you temper your chocolate?

      2 Replies
      1. re: cyndiok

        Hmmm, I thought I responded but don't see it - the chocolate was simply melted in a bowl over hot water, then let cool a bit so it was not too hot/liquid, then poured over the peanut butter ganache and jelly, then refrigerated. The base was simply poured and smoothed out onto wax paper, then refrigerated.

        1. re: biskuit

          If you temper it, you'll get much better results. It takes more work but makes nice shiny, crisp chocolate. If you do it your way, but using tempered chocolate, you can score the chocolate first, before it's completely hardened, by running a sharp knife along the edge of the chocolate. Then, when it's hardened, finish cutting. It'll give you a nicer edge.

      2. "Making Artisan Chocolates" by Andrew Shotts has a pretty good recipe for PB & Jelly chocolates. It doesn't use a pate de fruit, though. I made them a while ago. Here's a pic.

        4 Replies
        1. re: emily

          Those look great. How is the pb incorporated in it? Is it regular jelly?

          1. re: chowser

            The PB is mixed with a chocolate ganache and is the layer under the jam. I think the recipe calls for regular jelly, but I used regular raspberry jam (I actually like the seeds). I also added a bit of Fleur de Sel. They were quite good -- but I didn't care for the E. Guittard milk chocolate I used. Really flat tasting.

            1. re: emily

              Looks great. So I'm assuming that's a mold that you fill upside down then top and level off?

              1. re: biskuit

                Yep, I used a polycarbonate mold. The Shott's book has good instructions on working with them.

        2. Those look great -- fun idea!

          1. i think these would look great without the mold (they are quite expensive). I have a few from the holidays but only used ganache with them, not something more solid... as they are usually piped in the mold.

            I am thinking you should melt some chocolate directly on top of the PB slab while it is uncut (precoat for easier dipping). The top with Jelly slab, cut into uniform squares/ rectangles/ diamonds/ 1in cookie cutters and then dip in tempered chocolate...I think dipping will give you a thinner and uniform coating without too much chocolate "feet". you can even decorate these further if you like..

            alternatively, i think it might be pretty if you did the precoat on the PB slab, cut and dip them alone. While the chocolate is still warm, stick a jam square on top.. but then again, i'm not sure if the sugar on the fruit pate is going to get sticky wet...

            i had some experience with candy making but i'm out to learn more: i'll love to know what you done to this.

            with that, i'll like to know how you use a mold in a situation like this? i wouldn't want a gap between chocolate and the filling..