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Peanut Butter Chocolate Truffles

These rich, decadent truffles combine smooth peanut butter and high-quality melted chocolate to create a luscious, bite-sized treat. Coated in cocoa powder for a dry, bitter contrast, they have a firm yet slightly yielding center with a glossy shell. Perfect for a quick indulgence, they require minimal effort and no baking.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate (70% cocoa) finely chopped
  • 150 g peanut butter creamy, natural, no added sugar
  • 1 tbsp unsalted butter optional for extra richness
  • 50 g powdered sugar for firmness and rolling
  • 2 tbsp cocoa powder for dusting

Equipment

  • Double boiler or heatproof bowl and saucepan
  • Parchment-lined baking sheet
  • Small mixing bowls
  • Small scoop or teaspoon
  • Refrigerator

Method
 

  1. 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.
  2. 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.
  3. Remove the bowl from heat and immediately whisk in the butter until fully melted and combined, creating a smooth, shiny chocolate mixture.
  4. In a separate bowl, mix the peanut butter, powdered sugar, and a pinch of salt if using, until well combined and slightly thickened.
  5. 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.
  6. Chill the mixture in the refrigerator for about 10-15 minutes until it firms up enough to handle without sticking too much.
  7. 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.
  8. Refrigerate the shaped truffles for another 30 minutes until firm and set.
  9. Meanwhile, melt an additional small amount of chocolate if needed, or use the remaining melted chocolate from before.
  10. Dip each chilled truffle into the melted chocolate, using a fork to help coat evenly, then lift out and gently tap off excess chocolate.
  11. Place the coated truffles back on the parchment-lined sheet and dust lightly with cocoa powder for a finished look and extra flavor contrast.
  12. 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!

Notes

For extra flavor, sprinkle a pinch of flaky sea salt on top before chilling. These truffles are best enjoyed within a week and can be stored in an airtight container in the fridge.