Intro
These truffles started as a stash of leftover peanut butter and a craving for something decadent but simple. I love how the rich chocolate balances that salty, nutty punch. Making them is like a small act of comfort that’s quick enough to do on a random weekday. Plus, they stay good in the fridge for days, so I always feel a little prepared.
Why It Matters
Why these truffles matter to me
Points
- They remind me of lazy Sunday afternoons with a jar of peanut butter and a spoon in hand.
- Cracking the chocolate shell and discovering that gooey peanut butter center feels like a small victory.
- I love how they bring a little indulgence into busy weeks without fuss. Making them feels like a quiet celebration.
- They’re a reminder that good things don’t need fancy ingredients—just a little patience and some love.
Behind The Recipe
Behind the Recipe
Story
I first made these after a messy kitchen experiment with leftover ingredients, and they turned out better than expected.
That moment of melting chocolate and pressing in the peanut butter was pure chaos but also kind of magic.
They’ve become my go-to when I want something sweet without turning on the oven or overthinking it.
Recipe Origin Or Trivia
Recipe Origin or Trivia
Points
- Peanut butter and chocolate pairing has roots in American comfort food, dating back to the 1920s.
- Truffles originally come from France, but these are a playful, Americanized take with a familiar flavor combo.
- The word ‘truffle’ for these confections comes from their resemblance to prized underground fungi.
- Some folks add a pinch of sea salt or flaky sea salt on top for extra punch—trust me, it’s a game-changer.
Ingredient Breakdown
Ingredient Breakdown
Bullets
- Dark chocolate: I use 70% cocoa for a bittersweet note, but any good quality chocolate works. It melts smooth and shiny.
- Peanut butter: Creamy is best—natural with no added sugar. It gives that gooey, salty punch. Crunchy works, too, if you like texture.
- Butter: I add a touch of butter to the chocolate for extra richness and gloss. Skip if dairy-free, and it’s still good.
- Powdered sugar: Helps firm up the center and makes rolling easier. Use less if you want a more rustic look.
- Cocoa powder: For dusting, adds a dry, bitter contrast. Sift well to avoid clumps.
Preparation Guide
Steps
- Chop chocolate finely and melt over a double boiler at 45–50°C (113–122°F). Stir until smooth.
- In a separate bowl, mix peanut butter, melted chocolate, butter, and powdered sugar until well combined.
- Let the mixture cool slightly—about 10 minutes—until you can handle it without it sticking too much.
- Scoop small amounts and roll into balls about 2 cm diameter. Place on parchment-lined sheet.
- Chill for 30 minutes in the fridge until firm.
- For coating, melt remaining chocolate, then dip each ball, letting excess drip off.
- Place on parchment again, dust with cocoa, and chill another 15 minutes.
Checkpoints
- Chocolate coating: shiny and smooth, not streaky.
- Center: firm but yields slightly when pressed.
- Temperature: chocolate should be set but not brittle—about 20°C (68°F).
Ingredient Substitutions
Dairy-Free: Swap regular butter for coconut oil—adds a subtle coconut aroma and slightly softer texture.
Vegan: Use plant-based chocolate and peanut butter—flavor remains rich, but texture might be slightly softer.
Sugar-Free: Use a natural sweetener like erythritol—be aware it can sometimes crystallize, affecting smoothness.
Salted Peanut Butter: Adds extra depth—skip the added salt in recipes.
Dark Chocolate: Switch to milk chocolate for a sweeter, creamier shell—less bitter but still indulgent.
Nut-Free: Use tahini or sunflower seed butter—be aware they may alter the flavor profile.
Ingredient Spotlight
Ingredient Spotlight
Title
Ingredient Spotlight
Peanut Butter
Its creamy texture melts into the chocolate, creating a luscious, gooey center that’s not too sweet.
Natural varieties with little added sugar give a more authentic, nutty flavor—trust your nose on this one.
Chocolate
High-quality chocolate melts shiny and smooth, making the shell glossy and crisp.
It develops a deep, roasted aroma as it melts, filling your kitchen with warmth and comfort.
Mistakes And Fixes
Mistakes and Fixes
Points
- FORGOT to chill the mixture? Pop it in the fridge for 20 minutes to firm up before rolling.
- DUMPED too much powdered sugar? Add a splash of milk or cream to loosen the mixture.
- OVER-TORCHED the chocolate? Start over with fresh chocolate; burnt tastes ruin the sheen.
- UNDER-COATED? Re-dip the truffles quickly while the chocolate is still liquid.
Cooking Tips Tricks
Cooking Tips & Tricks
Tips
- Use a double boiler: Gentle heat prevents chocolate from seizing or burning.
- Chill your hands: Keeps the mixture from sticking during rolling.
- Work quickly after melting: Chocolate hardens fast; dip while warm for a smooth coat.
- Dust with cocoa or sea salt immediately: Adds contrast and flavor right after coating.
- Use a small scoop: Ensures uniform size for even bites.
- Temper chocolate if you want a super shiny finish—otherwise, just melt and dip.
Make Ahead Storage
Tips
- Prepare the mixture a day in advance; let it chill overnight for easier handling.
- Store assembled truffles in an airtight container in the fridge for up to a week.
- Freeze uncoated or coated truffles for 1 month—thaw in fridge before serving.
- Flavors deepen after a day; texture stays nice for about 5 days.
Quick Fixes
Tips
- When chocolate cracks, add a tiny bit of vegetable oil and re-melt gently.
- If coating is streaky, warm the chocolate slightly and stir well.
- Splash a few drops of warm water into melted chocolate to loosen if too thick.
- Patch cracks with a dab of melted chocolate—press gently to smooth.
- Shield over-dipped truffles with a light dusting of cocoa for a rustic look.
Faqs
Can I use milk chocolate instead of dark?
Yes, it makes a sweeter, creamier truffle with a milder flavor.
How long do these last?
Keep in the fridge for up to a week, or freeze for up to a month.
Can I skip the coating?
Yes, just roll them into balls and chill; they’ll be softer but still delicious.
How do I prevent the chocolate from cracking?
Temper the chocolate or melt slowly over gentle heat.
What’s a good substitute for powdered sugar?
Use finely ground erythritol or coconut sugar for a less sweet version.
Can I make these vegan?
Absolutely, use plant-based chocolate and nut butters.
Why is my chocolate seizing?
It’s probably gotten too hot or water got in; melt again carefully.
How do I get a shiny finish?
Tempering chocolate helps, but a quick dip and proper cooling also work.
Can I add flavors like vanilla or sea salt?
Yes, add a splash of vanilla or sprinkle sea salt on top for extra punch.
What if my truffles are too soft?
Chill longer or add a little more powdered sugar to firm up.
Peanut Butter Chocolate Truffles
Ingredients
Equipment
Method
- Set up a double boiler by placing a heatproof bowl over a saucepan with simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Add the finely chopped dark chocolate to the bowl and gently melt, stirring slowly until smooth and glossy. The chocolate should be fluid and shiny, with a gentle aroma filling the kitchen.
- Remove the bowl from heat and immediately whisk in the butter until fully melted and combined, creating a smooth, shiny chocolate mixture.
- In a separate bowl, mix the peanut butter, powdered sugar, and a pinch of salt if using, until well combined and slightly thickened.
- Pour the melted chocolate into the peanut butter mixture and fold gently with a spatula until smooth and homogeneous. The mixture will be thick but creamy.
- Chill the mixture in the refrigerator for about 10-15 minutes until it firms up enough to handle without sticking too much.
- Using a small scoop or teaspoon, portion out small amounts of the chilled mixture and roll each into about 2 cm diameter balls with your hands. Place the formed truffles on a parchment-lined sheet.
- Refrigerate the shaped truffles for another 30 minutes until firm and set.
- Meanwhile, melt an additional small amount of chocolate if needed, or use the remaining melted chocolate from before.
- Dip each chilled truffle into the melted chocolate, using a fork to help coat evenly, then lift out and gently tap off excess chocolate.
- Place the coated truffles back on the parchment-lined sheet and dust lightly with cocoa powder for a finished look and extra flavor contrast.
- Chill the finished truffles in the refrigerator for another 15 minutes until the chocolate coating is set and shiny. Then, enjoy these luscious, bite-sized treats!
