About this recipe:These peanut butter and white chocolate truffles are decorated to look like eyeballs. Fun to make and kids really get a kick out them. A bit time consuming, but the end-product is worth it.
375g smooth peanut butter
125g butter, softened
300g icing sugar, sifted
1 tablespoon vanilla extract
325g white chocolate, chopped
2 tablespoons butter
2 drops blue food colouring
100g chocolate chips
red food colouring (optional)
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Method Prep:20min › Cook:3min › Extra time:2hr57min › Ready in:3hr20min
Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled mixture into small, eyeball-sized balls and place on 2 baking trays lined with greaseproof paper. Refrigerate for another 30 minutes.
Melt the white chocolate and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the greaseproof paper until the chocolate has set. You can chill them in the refrigerator.
Stir a few drops of blue food colouring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the centre for a "pupil". For extra spooky bloodshot eyeballs, take a skewer dipped in red food colouring and make squiggly lines on the eye.
These were very difficult to make. I think I did something wrong because, although I was very careful when heating the chocolate, it ended up the consistency of mashed potatoes. It was impossible to coat the peanut butter balls in it without them getting suctioned into the chocolate and melting. Mine ended up looking really bad and tasting really good. I will use the peanut butter mixture again for making icecream based desserts and putting a peanut butter swirl through them like the ones you get at coldstone mmmm. - 07 Nov 2011