Ingredients:

  • 1 cup creamy peanut butter (250g)
  • 0.25 cup unsalted butter, softened (55g)
  • 2 cups powdered sugar, sifted (240g)
  • 0.25 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1.5 cups semi sweet chocolate chips (250g)
  • 1 tbsp refined coconut oil

Instructions:

  1. Combine the 250g of peanut butter and 55g of softened butter in a bowl. Mix until the color lightens slightly, indicating air incorporation.
  2. Stir in the 1 tsp of vanilla and 0.25 tsp of sea salt. Salt dissolves better in the fat mixture than in the dry sugar.
  3. Mix in the 240g of sifted powdered sugar in three stages. This prevents a sugar cloud and ensures even hydration of the starch.
  4. Scoop the mixture and roll into 24 uniform spheres (about 15g each). They should feel firm, like playdough, and not stick to your palms.
  5. Place the spheres on a parchment lined tray and freeze for 20 minutes. Wait until they feel solid and cold to the touch.
  6. Combine 250g of chocolate chips and 1 tbsp coconut oil in a microwave safe bowl. Heat in 30 second bursts to avoid scorching the cocoa solids.
  7. Stir the chocolate until it is smooth and flows like heavy cream.
  8. Using a fork, submerge one cold ball into the chocolate and lift, tapping away the excess. The cold center will start setting the chocolate immediately.
  9. Return the coated candies to the tray and refrigerate for 20 minutes. Look for a matte satin finish that doesn't smudge.
  10. Once set, use a small knife to trim any excess chocolate from the base.