Chocolate Balls
Ingredients
- 1/2 cup creamy peanut butter
- 3 1/2 tablespoons unsalted butter softened to room temperature
- 1 cup powdered sugar
- 1 1/2 tablespoons cocoa powder
- 8 ounces semisweet baking chocolate chopped
- 1/2 teaspoon vegetable oil plus more as needed
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, combine the peanut butter and softened butter. Mix with a spatula or hand mixer until smooth and uniform.
- Gradually mix in the powdered sugar and cocoa powder until a smooth dough forms. If the dough feels too sticky to roll, add a little more powdered sugar, 1 tablespoon at a time, until it holds together. If it is dry or crumbly, mix in a teaspoon or two of milk or water until the mixture comes together.
- Cover the bowl and refrigerate for 15-20 minutes, until the dough is firm enough to roll but not rock‑hard.
- Scoop out about 1 tablespoon of dough at a time and roll it between your hands to form 1‑inch balls. Arrange the balls on the prepared baking sheet in a single layer. If the mixture softens as you work, chill the tray for 5-10 minutes before coating.
- In a heatproof bowl set over a pan of barely simmering water, or in the microwave in 20‑second intervals, melt the semisweet chocolate with the vegetable oil, stirring frequently, until smooth and fluid. Do not overheat.
- Working one at a time, dip each chilled ball into the melted chocolate, using a fork to turn and coat evenly. Let the excess drip back into the bowl, then gently slide the coated ball back onto the baking sheet.
- Refrigerate until the chocolate is set and matte, about 15-20 minutes. Serve cold.
Nutrition
Calories: 122kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 4gSodium: 24mgFiber: 1g
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