Cakespy: Bonbon Jovi Truffles

Serious Eats

Ready in: 120 minutes
Servings: 30

Ingredients

  • 12 tablespoons (1 1/2 sticks) butter
    Milk, Eggs, Other Dairy
  • 4 1/2 cups confectioners' sugar
    Baking
  • Edible ink markers, or writing icing
    Baking
  • 2 cups peanut butter
    Nut butters, Jams, and Honey
  • 3 cups puffed rice cereal
    Cereal
  • 8 to 10 ounces semisweet chocolate, coarsely chopped
    Sweet Snacks
  • 1 cup white chocolate chips
    Baking

Steps

  • Melt peanut butter and butter in a medium saucepan over low heat. Stir occasionally with wooden spoon until mixture is fully combined, smooth, and warm.
  • In large separate bowl, stir together the confectioners' sugar and cereal.
  • Pour peanut butter mixture over cereal mixture. Using hands, blend well, until it is easy to clump together and form balls. Form into roughly 30 balls about 1 1/2 inches in diameter and place on parchment-lined rimmed baking sheet. Chill in freezer for at least one hour.
  • Melt chocolate in bowl set over simmering water, stirring occasionally with rubber spatula until melted and smooth (alternatively, heat in microwave-safe bowl at 15 second intervals, stirring with rubber spatula, until melted and smooth)
  • Remove chilled bonbon centers from the freezer, and using a toothpick, dip each one in chocolate mixture, turning until coated.
  • Remove toothpicks and place on waxed paper to set. Repeat with the remaining bonbons.
  • Meanwhile, prepare Jovi toppers. Using a double boiler or microwave, melt white chocolate chips (see directions in step 3).
  • Cut 12-inch by 20-inch piece of wax paper. Fold in half crosswise to crease, then open again.
  • Pour melted mixture onto half of prepared wax paper. Fold other half on top and use hands or a rolling pin to gently flatten chocolate.
  • Let set until you can easily lift waxed paper up, about 5 minutes. Using small heart cookie cutter, press fully into white chocolate to form imprints but do not attempt to remove cutouts.
  • Let set until white chocolate is fully cooled before removing, using small, sharp knife to assist (see note).
  • Top truffles with white chocolate hearts and serve.

Nutrition

  • Calories: 411.61  cal  (20.58%)
  • Fat: 22.59  g  (34.76%)
  • Saturated Fat: 8.35  g  (52.21%)
  • Carbohydrates: 49.49  g  (16.5%)
  • Sugar: 43.18  g  (47.98%)
  • Cholesterol: 13.75  mg  (4.58%)
  • Sodium: 177.06  mg  (7.7%)
  • Caffeine: 6.5  mg  (2.17%)
  • Protein: 5.31  g  (10.62%)
  • Manganese: 0.35  mg  (17.68%)
  • Vitamin E: 2.21  mg  (14.72%)
  • Vitamin B3: 2.54  mg  (12.72%)
  • Magnesium: 41.47  mg  (10.37%)
  • Phosphorus: 100.38  mg  (10.04%)
  • Copper: 0.19  mg  (9.25%)
  • Vitamin B2: 0.13  mg  (7.85%)
  • Fiber: 1.67  g  (6.7%)
  • Potassium: 185.04  mg  (5.29%)
  • Zinc: 0.79  mg  (5.28%)
  • Iron: 0.92  mg  (5.13%)
  • Vitamin K: 5.23  µg  (4.98%)
  • Vitamin B6: 0.1  mg  (4.97%)
  • Folate: 18.43  µg  (4.61%)
  • Selenium: 2.26  µg  (3.22%)
  • Vitamin A: 145.52  IU  (2.91%)
  • Calcium: 26.56  mg  (2.66%)
  • Vitamin B5: 0.26  mg  (2.63%)
  • Vitamin B1: 0.03  mg  (2.0%)

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