I just recently returned from a trip to Las Vegas so naturally I had lavish and over-the-top themes running through my head because of it. I had the opportunity to taste so many delicious meals and I wanted to bring back those feelings of relaxation and luxury back home to my own kitchen after the vacation was ended. Amanda also had a free weekend and was in the mood to treat herself, so we were both wanting to make something that truly felt like we were chilling in the lap of luxury. Still getting over the jet lag though, I didn’t want to spend my whole day making my “treat,” and ganache truffles were the perfect mix of fancy and elegant, but still not too labor intensive. With Valentine’s Day approaching as well, these make a great homemade gift for your sweetie if you’re up for whipping up a batch. Otherwise, they make a great afternoon treat any day you want to feel a little fancy.
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 1/4 cups milk chocolate chips
- 1 tablespoon bourbon
- 1 tablespoon butter
- For coatings: 1/2 cup crushed oreos, crushed peanut butter cookies or cocoa powder (or all 3!).
- Over medium heat in a small saucepan, heat the cream until just simmering.
- Remove from the heat and add your chocolate chips, butter and bourbon and stir until the chips are melted and everything is combined. Transfer the chocolate to a stand mixer bowl and fit your mixer with a whisk attachment.
- Whisk the ganache mixture for 3 minutes on medium speed to ensure that everything is combined. Transfer the bowl to the fridge and let chill overnight or at least for 3 hours until set.
- Once set (if too firm, remove from fridge and let sit at room temperature for 30 minutes), use a dough scooper to portion one inch balls and roll quickly between your hands to smooth. It does help to wear gloves at this step. You will also want to move quickly and not overwork the ganache to keep it from melting.
- Roll your ganache balls through the coating of your choice and place in a mini-cupcake liner for easy snacking later. Store your truffles in the fridge until ready to eat or give to your valentine. Enjoy!
Wine Pairing: I personally would probably want something peppery to complement the sweetness of the truffles like a zinfandel. However you could go with a dessert wine as well and savor everything. It’s hard to go wrong with wine and chocolate!
As Halloween is nearly upon us, we wanted to mix things up a bit with deviation from our traditional “dinner” dishes. With this holiday inspiring stores to construct aisles upon aisles of sweets for the grabbing, we wanted to share a few sweets of our own. We wanted to share a few dishes so sinfully indulgent (while still accessible, no one has time for a souffle), that even any lingering spirits on this All Hallows Eve might be envious. While Amanda shared her deliciously tempting, and grown up milkshake last week, I wanted to share a tribute to my favorite dessert combination: peanut butter and chocolate.
A week long children’s pie baking class at the local upscale grocery store was one of my first real cooking experiences. This class ignited my love of baking which has now expanded as I’ve grown older to learning as many new cooking skills as I can. Thus, pie has always been special to me whether it be fruit, vegetable or custard based. Chocolate pies in particular have always been a favorite of mine and peanut butter cups were always the Halloween haul top prize in my candy bucket. Naturally, since these flavors all bring happy feelings, why not combine them into one unbelievably tasty dessert?
While this pie does not require any actual baking, can be a bit time consuming as you wait for the steps to chill. If you need to break into that wine pairing while you’re waiting, I won’t tell.
Peanut Butter Cookie Crust:
- 16 peanut butter sandwich cookies
- 2 tbsp butter, melted
- 1 cup semi-sweet chocolate chips (could use the chocolate darkness you prefer)
- 1 tbsp butter
- 1/4 cup heavy cream
Peanut Butter Pie Filling:
- 3/4 cup peanut butter
- 3 oz cream cheese
- 3/4 cup powdered sugar
- 1/3 cup milk
- 3/4 cup heavy cream*
- 1 tablespoon sugar*
- Peanut Butter cups and melted chocolate for garnishing
*If you’re feeling lazy, frozen whipped topping will also work for this and might actually make for a more stable pie (because of processing). Remove these two ingredients in lieu of one 8 ounce tub; but if you walked past that aisle like me, we’ll make our own whipped cream below–and no hydrogenated oils here.
Peanut Butter Cookie Crust:
- Crush the peanut butter cookies into crumbs using either a food processor or putting the cookies in a zip top bag and going medieval on it with a meat tenderizer.
- Dumb the crumbs into a 9″ pie pan and drizzle the melted butter over the crumbs. Mix with your hands to make sure the butter is incorporated (but, you know, don’t burn yourself so use a spoon if you prefer).
- Press the crumbs into the sides and bottom of the pan to form a crust. I like to take a smaller pie pan and push it down on top for even coverage.
- Chill the crust in the fridge while you make the ganache.
- Also, I know this is a three step pie and if you don’t feel like doing this step and would prefer a store bought crumb crust, I’m not judging. However, I’m not sure if peanut butter cookie crusts are available so you might have to make some graham cracker or chocolate crumb compromises, but you do you–probably can’t go wrong with any kind of crumb crust.
- Heat the cream in a saucepan over medium heat until almost but not boiling.
- Remove from heat and add chocolate chips and butter, stirring until the chocolate is melted and ingredients are well mixed.
- Pour ganache into the bottom of the pie crust we made earlier and allow to chill in fridge for at least one hour.
Peanut Butter Pie Filling:
- If you’re making your own whipped cream, you can make it before or after the rest of the ingredients are mixed together (I’ll let you decide on which logistics work for you). If you’re opting for store bought, skip this bullet and lets meet up in the next step. To make simple whipped cream: using a stand mixer bowl and the whisk attachment or a hand mixer and a large bowl, mix the sugar and heavy cream on medium to high speed for about 5-10 minutes until stiff peaks form. Make sure to not leave this unattended or you will quickly have butter on your hands instead of whipped cream. Set aside.
- In a large stand mixer, mix together on low speed the peanut butter, cream cheese, powdered sugar and milk until all is incorporated (you can also stir together with a wooden spoon instead if you’re feeling strong).
- Using a spatula, gently fold in the whipped cream into the peanut butter mixture in 3-4 portions until incorporated, but be sure not to over mix and lose the lightness of the cream.
- Gently spread the peanut butter filling over the top of the ganache and over the rest of the pie with the spatula.
- Top with melted chocolate drizzled over the top and chopped peanut butter cups as desired.
- Allow whole pie to chill for at least 1.5 hours before consuming (I know it’s going to be difficult).
- Enjoy your sinful dessert and don’t feel the need to share if you don’t want 🙂
Wine Pairing: Since this dish is already so sweet, some boldness would match well with this so I think a nice Zinfandel with chocolate notes is a good match that would pair with the chocolate but not overload on sugar. Now go kick your feet up with a glass of wine and a slice of pie. You deserve it.