Something easy, man. Peanut butter balls.

Okay so we know what’s going to happen, right? You saw the thumbnail, they’re getting covered in stuff. But you know if you want to impress that tall girl at work, you gotta gussy things up. These look fancy but nothing about them is difficult.

So let’s get started, man.
My last thing used peanut butter balls, and I used the same ratio for those, however these are peanut butter coconut balls, so we add coconut. I like coconut. This will make you about 25 at 30g a piece, so let’s crackin’.

Peanut Butter Balls:
Peanut Butter: 360g
Butter: 45g
Vanilla Extract: 3g
Powdered Sugar: 180g
Sweetened Coconut Flakes: 180g

Once again we’re following the same ratios, and I was concerned that the extra coconut flake might not make it stick together well, but it was not a bother in the least, it sticks together rather well. Again, get your butter prepared, room temperature is fine, or cut it into small strips or cubes, put it on the lowest setting on the stovetop, and take it off when it’s about half melty. Mix it up off heat, and let it cool a bit. If you’re letting it cool, now’s a good time to prep the rest of your ingredients, and weigh everything out. Again, many ways to do this, mix it in whatever order you like, I’ve yet to see it matter. Nothing’s being cooked here, just mixed. I do add the coconut flakes last. A stand mixer is the best way to do this, if you don’t have one, get a spatula, a big bowl, and be ready to work. Once it’s all mixed, put it in the fridge to cool, about 30 minutes, maybe an hour.

After that take ’em out, roll ’em into balls about 25g a piece, and put ’em on a piece of parchment paper on a baking sheet, stick a toothpick in ’em (if ya like, it’s not used for anything other than putting the whole thing in your mouth at once), then put ’em back into the fridge and get ready to make a mess ’cause we’re gonna cover them in chocolate.

So, chocolate dressing, the usual.

Chocolate Chips
: 200g
Shortening: 10-15g

I started using 6.66% shortening to chocolate, and we’re using 200g of milk chocolate for this one, which means about 10-15g of shortening added to it. Do your half-assed double boiler (sautee pan that fits neatly on top of a pot, fill about 15-20% full, get it to a boil and keep the water around 90c ish), use an actual double boiler, use a chocolate melter, whatever. Make it melty. After it’s all melty, grab your balls out the fridge and start coating them. I used a spoon, dipped it in the chocolate, and just let it dribble all over me balls. After which I took my crushed almonds and topped it off, then back into the fridge. You can stop here, but you can always more. I chose to add more.

White chocolate dressing. You don’t need much and follow the same ratios as above. I generally always have some melting chocolate on hand to reuse, you may not. I’d do 100g of white chocolate, then 6g of shortening, let it get melty, and if you want a nice splatter, dip a fork in it, and watch how it drips off. Wait for most of the dripping to be done, then shake it over a peanut butter ball. Pinch it with your thumb and index finger, and rotate your wrist quickly back and forth. This makes a mess, but it makes a good splatter, too. After that, into the fridge once more and hey presto hope it impresses the right people!

Yum.

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