The first: rethinking a PB&J, or rethinking what constitutes a truffle? Here’s a so-ridiculously-simple-it’s-a-must-try recipe for PB&J “truffles”. Basically, food process a PB&J sandwich until it turns to dough, shape it into a truffle, coat it in something else that is tasty, and enjoy. It would totally be on my to-try recipe list, except I don’t own a food processor.
The second: a truffle recipe that calls for white chocolate, lemon zest, and pistachios.? Less unusual than a truffle made from sandwich, but still not an all that common recipe.