Chocolate Covered Peanut Butter Balls
Peanut Butter Balls
3/4 to 1 cup Powdered Sugar, sifted
1 cup Peanut Butter - I usually split it up and use 1/2 cup chunky and 1/2 cup creamy, or you can experiment and use 3/4 cup creamy and 1/4 cup rice krispies
1-2 tablespoons margarine - you can use butter, but I use margarine for the taste.
1 pound semi-sweet chocolate coating or Baker's chocolate
1-2 tablespoons shortening or a few small shavings of paraffin wax - this will help keep your chocolate from melting to the touch, and give it some shine.
In a large bowl, combine peanut butter, powdered sugar, and margarine, stir until mixed well. Let stand for about 5 minutes. I've found the best way to measure your balls is to use one of those pre-measured cookie scoops, like you'll find here, or you can use a good old tablespoon measuring spoon. Roll into balls and set on baking sheet lined with waxed paper. If you're peanut butter is too soft, stick it in the freezer for a few minutes. Once all your balls are rolled, stick the sheet(s) in the fridge for about 20-30 minutes.
In a double boiler (if you don't have an actual double boiler, use a medium sauce pan and a tempered glass bowl.) pour about 1 1/2 cups water in bottom pot and bring to rolling boil. Turn to simmer and pour 1/2 the chocolate into the top pot or glass bowl. stirring constantly, melt the chocolate completely. Add half the shortening or wax and stir until totally melted. Turn boiler on low heat and stir another minute or so. If your chocolate looks too thick, add milk 1 teaspoon at a time.
Using forks, toothpicks, or whatever method you're comfortable with to dip your balls into the chocolate. I use a long bamboo skewer and a fork, spearing the ball on the end of the skewer, dip it into the chocolate, and use the fork to remove it from the skewer and place it on a baking sheet lined with wax paper. As you've dipped about half the balls, ad the remaining chocolate and shortening and stir until melted. Continue dipping until you've finished all your balls. let them cool in the fridge for at least an hour before you serve.
Store them in an airtight container, seperated with wax paper, and in the fridge.
HELP! What do I do if my chocolate seizes and looks all grainy?
- Don't panic - this happens the most seasoned bakers, including my mom. Basically, you've just heated it too quickly. Pour some water in a cup and add it to your chocolate 1 teaspoon at a time. It'll take some time, but if you catch it right away, you should be able to save the chocolate.