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Chocolate Peanut Butter Truffles

These chocolate peanut butter truffles are creamy bites of rich, dark chocolate mingled with smooth, nutty peanut butter. Made by mixing, chilling, and dipping, they develop a glossy exterior and a soft, indulgent interior. Perfect for a cozy treat or a quick gift, their rustic, imperfect shape adds charm to every bite.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup peanut butter smooth or crunchy
  • 1/4 cup unsalted butter melted
  • 1/2 cup powdered sugar sifted
  • 1 cup dark chocolate chopped or chips
  • 1 tablespoon coconut oil optional, for smooth melting
  • Sea salt to taste sea salt for sprinkling

Equipment

  • Mixing bowl
  • Small scoop or teaspoons
  • Parchment paper
  • Double boiler or microwave-safe bowl
  • Fork or dipping tool

Method
 

  1. In a mixing bowl, combine the peanut butter, melted butter, and sifted powdered sugar. Mix with a spoon until the mixture is smooth and cohesive, with a slightly sticky but workable texture.
  2. Cover the bowl and chill the mixture in the fridge for about 30 minutes, until it firms up enough to scoop easily and roll into balls.
  3. Using a small scoop or teaspoons, portion out the chilled mixture and roll each into a compact ball with your hands. Place the balls on a parchment-lined baking sheet.
  4. Pop the baking sheet into the freezer for about 10 minutes, so the balls are firm and easier to dip into the melted chocolate.
  5. Meanwhile, melt the dark chocolate with the coconut oil in a double boiler or microwave. If using the microwave, heat in short 20-second bursts, stirring between each, until smooth and glossy.
  6. Using a fork or dipping tool, gently dip each frozen peanut butter ball into the melted chocolate, coating it completely. Tap off any excess chocolate and place the coated truffle back on the parchment paper.
  7. Before the chocolate sets, sprinkle a tiny pinch of sea salt on top of each truffle for a salty-sweet contrast.
  8. Allow the chocolate to set at room temperature or in the fridge for about 15-20 minutes. The coating should be glossy and firm to the touch, with a satisfying crack when gently bitten.

Notes

For a softer, more pliable center, you can add a little honey or maple syrup to the mixture. Keep the truffles refrigerated and enjoy within a week for the best flavor and texture.