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Chocolate Peanut Butter Truffles

These chocolate peanut butter truffles are rich, gooey bites combining smooth dark chocolate with creamy peanut butter. The process involves melting chocolate, mixing it with peanut butter and sweetener, then chilling and shaping into bite-sized balls coated in chocolate. The final treats are indulgent, with a glossy finish and a satisfyingly soft interior.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams dark chocolate 70% cacao preferred
  • 1/2 cup natural peanut butter creamy preferred
  • 1/4 cup powdered sugar for sweetness and binding
  • 1/4 teaspoon sea salt flaky sea salt for topping
  • 1/2 teaspoon vanilla extract optional but adds depth

Equipment

  • Double boiler or heatproof bowl and saucepan
  • Mixing bowls
  • Small cookie scoop or teaspoon
  • Parchment paper
  • Cooling rack (optional)

Method
 

  1. Chop the dark chocolate into small, uniform pieces. Place them in a heatproof bowl set over a saucepan of gently simmering water. Melt the chocolate slowly, stirring frequently until smooth and glossy. Remove from heat and let cool slightly.
  2. In a mixing bowl, combine the peanut butter, powdered sugar, a pinch of sea salt, and vanilla extract. Mix with a spoon until the mixture is smooth, creamy, and well integrated.
  3. Pour the melted chocolate into the peanut butter mixture. Gently fold together with a spatula until thoroughly combined, creating a thick, fudgy dough.
  4. Cover the bowl and chill the mixture in the fridge for about 30 minutes, until it firms up but remains scoopable.
  5. Using a small cookie scoop or teaspoon, portion out the chilled mixture and quickly roll each portion between your palms into small balls. Place them on a parchment-lined baking sheet.
  6. Re-melt a small amount of chocolate if needed to ensure smooth coating. Dip each truffle into the melted chocolate, using a fork or skewer to coat evenly. Let excess chocolate drip off and place the coated truffles back on the parchment.
  7. Sprinkle flaky sea salt or chopped nuts on top of each coated truffle for added flavor and texture. Place the tray in the fridge for an additional 15-20 minutes to set the chocolate completely.
  8. Once set, serve the truffles at room temperature to enjoy their soft, gooey interior and glossy exterior. Store leftovers in an airtight container in the fridge for up to a week.

Notes

For a dairy-free version, swap dark chocolate for vegan chocolate and use coconut oil. To add a crunch, mix in chopped peanuts or sprinkle on top before the chocolate sets.