Apr 21, 2011
Don't know how these could possibly be any better. Murderously silken in texture and decadently smooth in peanutty flavor. Had no trouble dipping them in the chocolate after about an hour in the fridge. Messy work, but well worth the clean-up. I shaped them into eggs for Easter, dipped in bittersweet chocolate and then drizzled with white chocolate. Easiest way to dip: wear latex gloves. Put a Tb or so of melted chocolate in the palm of your non-dominant hand. Roll the refrigerated center around in it and place on waxed paper. Keeps the mess very minimal. This will give you a nice, light coating. If you want a thicker coat, wait until the first coat solidifies, and repeat. Double dipping gives a luxuriously thick layer of chocolate. Fast, fast, fast this way, and as painless as possible. For highest sheen, melt chocolate in a double boiler off heat. First boil the water in the bottom, remove from heat and place the top over the water. Reboil water as necessary (removing the top part) and put the chocolate back over after you removed it from the heat. Do this whenever the chocolate gets too thick, as well. BTW, don't omit the salt in the filling as it provides necessary counterpoint to the otherwise relentless sweetness. Tastes reminiscent of Reese's Peanut Butter Cups, but worlds better, like they came from an old-world confectionary! BTW, if shaping them as buckeyes, recipe only makes about 48 - 1" diameter balls. If you want 60, then roll to about 3/4".
—Baricat
