Peanut Butter Balls:
- Melt Chocolate: Add all three ingredients for chocolate coating to microwave-safe bowl. Microwave in 30-second intervals, thoroughly stirring in between, until melted and smooth. Do not overheat chocolate.
- Dip Into Chocolate: Remove peanut butter balls from freezer. Use toothpick to stab peanut butter ball and dip into melted chocolate until coated on all sides, letting excess drip off, then place coated ball back on parchment paper and withdraw toothpick (Note 7). Repeat until all are coated.
- Chill: Refrigerate until chocolate shells are hardened, at least 1 hour. Once hardened, serve chilled (Note 8).
|Makes 12 Servings|
|Amount Per Serving (1 truffle):|
|Calories 110 (71% from fat)|
|Total Fat 9g||13%|
|Saturated Fat 2g||12%|
|Net Carb 2g|
|Total Carb 4g (Note 9)||1%|
|Dietary Fiber 2g||8%|