Ground seeds from 1 Cardamom pod, about ⅛ Teaspoon
½ Teaspoon cinnamon
Sea salt to taste
½ Cup dark chocolate chips 69% cocoa
1 Bar 86% Ghiradelli (3.17 oz.)
Instructions
Line a small baking sheet with parchment paper.
In a food processor blend roasted and unsalted peanuts until only crumbs remain.
Measure out 1 cup of homemade peanut butter and mix in your ground cardamom seeds, cinnamon, vanilla, and salt.
Mix in ⅓ cup of the peanut crumbs you just made. Add more crumbs if the mixture is looking at all runny. It should be the consistency of cookie dough. Set the remaining peanut crumbs aside.
Measure out 20 balls of your peanut mixture using a 1¾ teaspoon cookie scoop and place on your prepared sheet. If you don't have a fancy-pants cookie scoop like me, just use two teaspoons and guesstimate the size.
Let the peanut butter balls set in freezer for 30 minutes or longer. The longer you leave them in the freezer the easier they are to work with.
Melt your chocolate over a double boiler. Use any dark chocolate you like.*
Remove peanut butter balls from freezer and one by one drop the balls into your melted chocolate, spooning chocolate over the top with a spoon.
Once covered in chocolate remove ball by balancing it between two forks and place back on the baking sheet. Sprinkle the top with peanut butter crumbs. (Coat with peanut crumbs immediately so that the crumbs stick to the melty chocolate)
Place in freezer to set for an hour. Store leftovers in fridge.
Notes
*You will have extra melted chocolate, however, If you don't use the amount I specify, it is very difficult to coat the peanut butter balls in chocolate. If you have a chocolate mold, pour the leftover chocolate into the mold and set in freezer. That way you don't waste any precious chocolate.
Recipe by at https://www.thescratchartist.com/cardamom-truffles/