Red Curry White Chocolate Peanut Butter Thai Truffles

imagine this...

like nothing you'd ever expect in a typical peanut butter chocolate candy morsel.
upon first bite, instantly you are transported to another country...

but where am I ?...

what are those flavors ?...
yes, i see peanuts and chocolate, but...

lemongrass, coconut, red curry, ginger...
oooh AND there's a spicy kick at the end ?!

it's like some little Thai mother infiltrated the Reese's factory and slipped in a few of her own ingredients...

"REESE'S" GOES TO THAILAND

these are a huge hit among my foodie friends.  some were a bit sceptical...possibly from my description alone.  i didn't know how to explain the flavors.

the best i can do is liken it to that delicious spicy Thai peanut dipping sauce you get with a good plate of Satay...or the sauce you get with spicy peanut noodles and end up licking the bowl...

i know...it all sounds so weird,

BUT i promise you...

this is an unforgettable outrageous truffle. 

RED CURRY WHITE CHOCOLATE PEANUT BUTTER THAI TRUFFLES

makes about 38-40 truffles

14 oz. white chocolate

3/4 cup whipping cream

1/3 cup creamy "brand" peanut butter

1 Tsp Thai Red Curry Paste

1/2 tsp coconut extract

1/8 tsp cayenne powder

zest 1/2-3/4 lime

6 oz roasted salted peanuts, small chop.

dark chocolate, TEMPERED for dipping

crystallised ginger for garnish

put white chocolate, peanut butter, red curry paste, lime zest, cayenne in a medium glass bowl.  set aside.

in a small sauce pan add cream and bring to "almost boil".  stir while heating so as not to scald on the bottom.

pour hot cream over white chocolate mixture and let sit for just a moment.  stir with a whisk (just stir...not vigorously).  as it comes together add in the coconut extract.  when it is all combined, give it a little whisking to make sure it is all emulsified and is not separating.  TASTE TEST.  add a little more something if you see fit.  i usually do a little tweaking at this time.  let come to room temp.  put mixture in the fridge, uncovered.  you don't want condensation from a cover in your chocolate mixture.  in about an hour, come back to it and give it a stir...if it isn't set yet...taste test one more time.  this is the last time you can add anything.  then cover and put back in the fridge for at least a few hours or over night is better.

when absolutely set, make 3/4 inch balls.  USE THIN RUBBER GLOVES...rubber gloves make everything so much easier.  when ball is formed roll in bowl of chopped roasted salted peanuts.  you need to press the peanuts in a little bit to cover the ball.  when these are all done...set aside if dipping in chocolate.  i think they should be close to room temperature when dipping so you won't have any cracks or seepage.

click HERE for some Tips and Tricks for a good TEMPER

work in a cold room if possible.

temper your dark chocolate.  dip balls half way and set on prepared parchment cookie sheets.   if room is too warm, refrigerate balls for about 15 minutes to set.

drizzle chocolate over full sheet of balls...it's easier than one at a time.

you will probably have left-over tempered chocolate so have other goodies on hand to dip or throw into a quick "bark".

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