My close friend Elise and I sat on the floor of my cramped double room in Gonzaga Hall. We had spent hours on this floor: doing homework, watching TV, taking naps, and debriefing our days. However, this night we decided to tackle a dessert.
While some of our other friends went home for Easter Break, Elise and I decided to stay back in Boston. We had four goals for break: explore Boston and go to the Isabella Stewart Gardner Museum, catch up on sleep, watch the six hour TV series of Pride and Prejudice, and make peanut butter truffles (a homemade version of the Reese’s peanut butter egg). As an avid lover of anything peanut butter and chocolate, this recipe felt like the perfect sweet treat to enjoy over break. Moreover, it only requires three ingredients and a microwave, making it an accessible recipe for any college student.
We began our endeavor around 11 p.m. on the first night of break. I set out a large jar of peanut butter, a bag of powdered sugar, and a bag of chocolate chips on the floor. Then, I gathered all of the baking-adjacent tools that I could find in my room. I picked out a plastic container to act as a mixing bowl and a cereal bowl to melt the chocolate in, as well as all of the forks and spoons I could find. My array of tools was unlike the baking equipment I normally use in my home kitchen. However, Elise and I were determined to make a delicious dessert, despite the hodge-podge of tools we were working with.
To start, we scooped some peanut butter into our “mixing bowl” and poured powdered sugar on top. We mixed the two ingredients together, releasing a cloud of powdered sugar dust into the air and spilling sugar all over the carpet. Then, we grabbed small amounts of dough to flatten into egg shapes. They were far from uniform, but we were perfectly happy with the variety of sizes we ended up with. The next step was to melt the chocolate chips in my weak, low-voltage (but dorm safe) microwave. It took what felt like endless 30 second intervals to melt the chocolate, but eventually we were left with a bowl of silky chocolate. Lastly, we dipped each truffle into the bowl so they were left with a smooth coat of dark chocolate.
Elise and I caught up on Pride and Prejudice while impatiently waiting for the chocolate coat to harden. Finally, after a long night of questionable baking, the truffles were ready to enjoy. Despite our lack of a proper kitchen, they were absolutely amazing, consisting of a creamy peanut butter middle covered in a snappy layer of chocolate. After a night filled with laughing, fun, and most importantly sugar, we were left with a carpet covered in powdered sugar and a fridge filled with the most delicious peanut butter truffles.
Creamy peanut butter
Add peanut butter to a bowl and stir in powdered sugar. Continue adding sugar until the mixture is firm enough to hold its shape. Form the mixture into egg shapes or balls. Melt the chocolate in the microwave in 30 second increments, stirring in between. Dip the truffles into the melted chocolate until fully coated. Drizzle additional melted chocolate over the truffles if desired. Allow the truffles to set in the fridge.
Cover photo courtesy of Fifteen Spatulas