White Chocolate & Peanut Butter Avalanche Truffles

Some recipes prove more challenging than others, I’ve found.

And yet some recipes are worth the fight.

I’d been dreaming of turning my Rocky Mountain Avalanche Bars into truffle form for weeks now, creamy and crispy bite-sized candies enrobed in dark chocolate. It’s a dream that quickly turned into an obsession, and an obsession that almost got the better of me in the end.

I’ll just say that it’s a good thing I’m persistent (especially when it comes to chocolate).

White Chocolate & Peanut Butter Avalanche Truffles

The original is still one of my all-time favorite recipes to date. With a white chocolate and peanut butter base, and crunchy bits of rice krispie cereal, soft marshmallows, and chocolate chips, it’s so much more than a rice krispie treat. Like fudge meets candy meets rocky road in reverse.

And these truffles follow suit, even more spectacularly than I imagined. The flavor is distinctly peanut butter (so white chocolate haters resign yourselves to at least TRY one), with bits of crunchy crisp rice and roasted peanuts – just enough to give the truffles texture and crunch but not compromise the smooth nature of the white chocolate, either.

I hope you like them, because, well, I put a lot into this one (time, money, tears…) But hopefully I’ve worked out all the kinks so you don’t have to.

White Chocolate & Peanut Butter Avalanche Truffles

Chocolate is truly a battle for me, and after two days in the kitchen the final score was Lindsay: 1, Chocolate: 7. The odds were not in my favor. There’s a reason they call it tempering… although I’m the one that usually loses it (not the chocolate).

I ultimately threw in the towel and sent Taylor to the store for some chocolate coating. He came back with Ghiradelli Dark Melting Wafers, which I’ll say were surprisingly good. Many chocolate coatings have a weird, fake waxy flavor to them that is not pleasant, but not so with these. The wafers melted easily and the candies came out of their molds perfecly shiny and pretty and it’s a good thing they did or I may have thrown something across the room.

White Chocolate & Peanut Butter Avalanche Truffles

But my dark chocolate wasn’t the only chocolate to give me problems with this recipe, rather it was the white chocolate that almost did me in. You’d think white chocolate ganache (cream and white chocolate) would be as easy as regular ganache, but every time I tried I ended up with an oily, separated mess. I probably went through 2 pounds of good white chocolate before I finally realized that the cream was the culprit (go figure) and used some corn syrup and coconut oil to thin out the filling instead.

The resulting filling behaves almost like a peanut butter cookie dough; so it’s not super smooth like a ganache. But as long as the components don’t separate, you’re good. Once it’s cooled you can roll it into small balls to fill your molds, or into larger balls to dip directly (chill the balls well before dipping if you go this route).

How to Make Molded Chocolate Truffles

Just be sure you use a good, quality white chocolate, the kind with cocoa butter listed first or second in the ingredient list. Stay away from the hydrogenated vegetable oil stuff, anything labeled “white baking chips” or “white baking pieces”. They will not work in this recipe. I know I sound like a hypocrite telling you to get quality white chocolate and coat it with chocolate candy coating, but hey, whatever works. You could most definitely coat these with amazing dark chocolate if you know how to temper your chocolate properly (teach me your secrets!) and I will tip my hat and admit forthright that your truffles are better than mine.

In the meantime, candy coating is a life saver. Quite possibly a marriage saver too.

White Chocolate & Peanut Butter Avalanche Truffles

But the real secret to this recipe? The tiny crisp rice.

I don’t know if you’ve ever tried using rice krispies cereal in candy and other things (*cough* ice cream *cough), but they tend to loose their crispness in a short period of time. But I knew that candy companies often used something similar to add a delightful crunch to their confections; it just took a simple google search until I found what I was looking for.

Tiny crisp rice. You can buy it numerous places around the web, or if you have a good candy/baking supply store where you are, I’d check there too. The pellets are about 1/3 the size of a normal rice krispie and they hold their crunch when folded into the truffle filling.

Don’t ask me what kind of magic allows these puffs to retain their crunch even when shrouded in chocolate, just trust me when I say you need some in your kitchen arsenal. I’ll admit, I bought three bags of this magical stuff myself, and believe me, I’m not afraid to use it. It’s just a matter of narrowing down the vast list of possibilities of what to do with it.

Peanut Butter Avalanche Truffles

Yield: about 4 dozen truffles

Total Time: 2 hours

Ingredients:


  • 6 ounces good quality white chocolate, finely chopped

  • 1 tablespoon creamy salted peanut butter

  • 1 tablespoon light corn syrup

  • 1/2 teaspoon coconut oil or unflavored vegetable shortening

  • 2 tablespoons tiny crisp rice

  • 1 1/2 tablespoons finely chopped roasted peanuts

  • 12 ounces chocolate candy coating or dark/semisweet chocolate


Directions:


  1. Combine white chocolate, peanut butter, corn syrup, and coconut oil in a small saucepan. Stir over very low heat, even going so far as to remove the pan from the stovetop occasionally to keep the heat even gentler, until white chocolate is just melted and mixture forms a smooth paste.

  2. Transfer to a bowl and stir in crisp rice and chopped peanuts. Set aside and let cool until filling is the consistency of soft cookie dough and can be formed into small balls.

  3. Meanwhile, melt chocolate candy coating according to package directions. Or, if you are comfortable tempering chocolate you can use dark or semisweet chocoalte instead.

  4. For molded truffles: fill molds about 1/3 full with melted chocolate. Roll small balls of filling, small enough that the balls won't touch the sides of the molds or stick up past the top rim. Place one ball into each mold while chocolate is still wet. Spoon some more melted chocoalte on top, tapping the mold firmly against the counter to settle chocolate and remove air bubbles. Refrigerate for 10 to 15 minutes until set, then invert mold and pop out finished truffles.

  5. For dipped truffles: roll filling into bite-sized balls and arrange on a parchment-lined baking sheet. Refrigerate or freeze for 15 to 30 minutes or until firm. Dip cold truffles into melted chocolate using a fork or dipping tool. Tap off excess, then transfer to another parchment-lined baking sheet to set.

  6. Truffles will keep in an airtight container for up to 1 week.


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22 Comments Leave a Comment »

  1. These are such a cool shape!! And I love that flavour. Yum!!

  2. They’re just darling! That mold makes for the most professional-looking chocolate I’ve ever seen. Move over, Ghirardelli! 

  3. How perfect for Valentine’s Day!  I love the idea of white chocolate and pb.

  4. I LOVE using rice crisps in my granola bars! The crunch with the soft oats is the best of both worlds. And these tiny chocolates are perfect as I can have a few and not feel guilty! 

  5. Those truffles look amazing and I’ll try them soon! I love how you give us the list of products you use. I am getting the chocolate molds and I’ll get at least 3 sets pretty soon for gifts. I am loving that Wilton melting pot. But the one you are using ended up being replaced by a newer, better product. I read bad reviews first, so I found out that the problem had been fixed in this new version, which is outstanding. Thanks again! Love your blog!
    http://www.amazon.com/Wilton-2104-9006-Candy-Melting-Pot/dp/B00KBUGQNY/ref=cm_wl_huc_item

    • I’m so glad you like the new products feature!

      And I’ll probably be replacing my melting pot soon. I had to duct tape the handle yesterday to keep it from falling off (ha!) But I most definitely got my $25 out of it, that’s for sure! :) I just wish the new one wasn’t so ugly.

  6. Tempering chocolate is such a mystery sometimes. I’ll go months without ever having a problem then one day out of the blue it’ll act up without any warning and without changing a thing. So yes candy coating is the best. But I do love white chocolate so this is something I would love to have!

  7. What!? You’re telling me that on top of everything else you’re doing, you didn’t take the time and extra frustration to temper your own chocolate?! Hah, yeah me neither. Coating or couverture is the way to go baby!

    I guarantee you, no one that takes a bite of these is going to complain. :) Looks great!

  8. Those molds are seriously amazing!! And I so feel your pain with the tempered chocolate. I’ve been known to break down in tears over it. I’m determined to master it one day, though.

  9. These look incredible, and I love that mold! I’ve definitely got to try out the bar version too! 

  10. What a fun idea for Valentine’s Day!! White chocolate and PB?….yes, please!!!

  11. Oh, these are so pretty, Lindsay! And your photos are just gorgeous. :) 

  12. Too cute! And Dark Chocolate- YUM! Can I just place an order to have them sent to me for Valentine’s Day? 

  13. Oh boo about all the troubles. White chocolate  almost always gives me troubles too (even when I buy high quality stuff). But looks like you nailed it in the end. These are adorable! You get a gold star (get it!) for this recipe!

  14. Those truffles are just gorgeous! I love the stars :) Pinned!

  15. I feel your chocolate tempering pain! White chocolate that is. I went through an entire bag before I gave up. I did some research and found out white chocolate has a lower burning point than regular chocolate and separates faster if it gets too hot. I haven’t tried again because I’m nervous about ruining another bag of my coveted Ghirardelli chocolate chips!

  16. Tiny crisp rice! I was looking for something like this for a Filipino cookie I wanted to make. Thank you for finding what I was looking for. ;) Sorry, totally not on topic, but I had to thank you for the lightbulb moment I just had. 

  17. Chocolate always frustrates me but I will say even the mess ups taste good :)

  18. These are so cute! Working with chocolate is a pain, you are totally not alone in this. I don’t think I’ve ever successfully tempered chocolate. I usually tend to avoid it if possible! Candy coatings all the way!

  19. These are gorgeous! Ghiradelli melting wafers are the absolute best, aren’t they? Loving this recipe and the addition of the crisp rice. YUM!

  20. The shapes of the chocolates are just too good.  Thanks a lot for posting this recipe!

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