The classic taste of peanut butter and chocolate combine in these easy to make, yet rich truffles that are the happy result of playing with this peanut butter mousse.
Wanting to make the mousse ahead, I stopped just before the last step of folding in the whipped cream, figuring I’d do it at the last minute. Don’t you love recipes that can be prepped ahead!
The next day when I ran a spoon through the chilled filling to stir it up, I couldn’t help but think the texture would be great for truffles – and these yummy bites were born.
Using a tablespoon measure for the filling, I rolled the mix into balls, and set them aside for dipping. I got so into the process with scooping, rolling and dipping, and was having so much quiet, blissful fun that it put me into a very zen, almost trance-like state. More recipes need to be like this!
Making these really are so much fun, you should get the kids to take part. The rolling of the filling is a perfect job for little hands, and trust me when I say they’ll love it!
This recipe can very easily be made in stages, which is always a bonus. With a few minutes here & there, good eats – even ones like rich, decadent truffles – are possible!
The sprinkle of chopped peanuts adds a lot visually, as well as to the texture. Add them as soon as they’ve been dipped, as the chocolate will set and harden quickly.
Fabulous for gift giving, these would put you in a special place in the hearts of any peanut butter & chocolate fans in your life!
Never made truffles…? I can’t recommend this recipe enough; it’s easy and so much fun, you don’t believe it~
Peanut Butter Truffles
Easier to make than peanut butter cups, these are less sweet, and feature more peanut butter filling. I used finely chopped honey roasted peanuts on top, but salted peanuts would also be tasty, and provide a nice contrast.
- 1 cup peanut butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 cup icing sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 100 gram bar dark chocolate, chopped
- 1 teaspoon coconut oil
garnish: 1/4 cup honey roasted peanuts, finely chopped
Combine peanut butter, cream cheese, icing sugar, vanilla & salt and beat with an electric mixer for about 5 minutes, until well blended. Cover and store in fridge until ready to use.
Line a baking sheet with parchment paper and set aside.
In a heatproof bowl over simmering water add the chopped chocolate and coconut oil. When melted, stir to combine. Turn off the heat but leave the bowl on the pot.
Using a tablespoon, scoop out portions of the peanut mixture, roll into balls and place on a parchment lined sheet pan. Chilling them for about half an hour before dipping, will help keep their shape - especially if your kitchen is very warm.
One at a time place a peanut butter ball on a small fork (or a chocolate dipper if you have one) and using a spoon, cover the balls with chocolate. Let the excess chocolate drip off back into the bowl, then place on the parchment paper - using a small knife to help slide it off. Sprinkle some of the chopped peanuts over top before the chocolate sets.
Continue until all peanut butter balls are coated, and decorated.
Chill for about an hour, then place each into a paper liner. Serve right away, or put them in a food storage container and store covered in the fridge.
*if the chocolate stays too soft/funny, take it off the water.
**if the chocolate hardens, put it back on the simmering water.