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Chocolate Peanut Butter Truffles

These chocolate peanut butter truffles are tiny, indulgent bites that combine creamy peanut butter with rich dark chocolate. No fancy techniques are needed—just melting, mixing, and chilling to achieve smooth, bite-sized treats with a glossy coating and a soft, fudgy interior. Perfect for nostalgic snacking or impressing guests with minimal fuss.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams dark chocolate (70% cacao) chopped into small pieces
  • 120 grams peanut butter creamy and salted
  • 80 ml heavy cream
  • 30 grams unsalted butter softened
  • 50 grams confectioners' sugar sifted
  • 1 teaspoon vanilla extract
  • Optional sea salt or sprinkles for garnish

Equipment

  • Heatproof bowl
  • Double boiler or microwave
  • Small scoop or teaspoon
  • Fork
  • Parchment paper

Method
 

  1. Place the chopped dark chocolate in a heatproof bowl. Gently melt it using a double boiler or microwave in brief bursts, stirring until smooth and glossy. Set aside to cool slightly.
  2. In a mixing bowl, combine the creamy peanut butter, softened butter, and vanilla extract. Mix with a spoon until the mixture is smooth, thick, and uniform—this is your rich filling.
  3. Warm the heavy cream slightly and pour it into the melted chocolate. Stir gently until the ganache becomes smooth, shiny, and slightly thickened. Allow it to cool for a few minutes.
  4. Fold the peanut butter mixture into the cooled ganache until fully incorporated, resulting in a rich, fudgy dough that’s easy to scoop and shape.
  5. Chill the mixture in the fridge for about an hour until it’s firm enough to handle. It should be scoopable but not frozen solid.
  6. Using a small scoop or teaspoon, portion out the chilled filling and roll it into compact balls with your hands. Place each ball on a parchment-lined baking sheet.
  7. Re-melt the remaining chocolate if needed to ensure it’s smooth and pourable. Dip each peanut butter ball into the melted chocolate, using a fork to coat evenly. Gently tap off excess chocolate.
  8. Place the coated truffles back onto the parchment paper. If desired, sprinkle with sea salt or colorful sprinkles before the chocolate sets.
  9. Refrigerate the finished truffles for at least 30 minutes until the chocolate coating is firm and glossy. Serve at room temperature for the best flavor and texture.

Notes

For an extra touch, drizzle melted white chocolate over the truffles before chilling. Use high-quality chocolate for the best shine and flavor. These treats keep well in the fridge for up to a week.