While the balls chill, melt your chocolate. In your microwave-safe bowl, combine the chocolate chips and the shortening. Microwave in 30-second bursts, stirring vigorously after each burst, until the chocolate is completely smooth and fluid. Do not overheat it, or the chocolate will seize and become grainy. Once smooth, take your chilled peanut butter balls from the freezer. Using a fork or a dipping tool, dip each ball into the chocolate, tap off the excess, and place it back on the wax paper. Let them set at room temperature until the chocolate hardens completely, which takes about an hour.
Pro Tips for Best Results
For the smoothest, most professional-looking coating, I swear by using a dipping fork or two regular forks. I place a ball on one fork, lower it into the chocolate, then use the second fork to help roll it and lift it out, letting the excess chocolate drip back into the bowl through the tines. This method gives you a perfectly coated ball with a clean, classic swirl pattern on top. Using your fingers is messy and warms the ball too much.
I tested chilling methods three different ways: fridge only, freezer for 15 minutes, and freezer for 30+ minutes. The 30-minute freezer chill is the absolute game-changer. The centers become firm enough to handle the warmth of the melted chocolate without losing their shape. If you’re working in a warm kitchen, you might even want to chill them for 45 minutes. A solidly cold center is your best friend here.
If you want to ensure your chocolate coating stays shiny and doesn’t develop a white, dusty-looking “bloom” (which is harmless but less pretty), make sure your peanut butter balls are completely dry and free of condensation before dipping. I take them straight from the freezer to the chocolate. Also, avoid storing them in the refrigerator after they’re set, as the humidity can cause bloom. Room temperature in an airtight container is best.
Common Mistakes to Avoid
The first mistake I made was using natural peanut butter. I thought I was being healthy, but it was a disaster. The oils separated, the mixture was a greasy mess, and the balls never set up properly. They oozed in the chocolate and created a grainy texture. Stick to conventional, stabilized creamy peanut butter for foolproof results. Trust me on this one.(See the next page below to continue…)