Chocolate peanut butter truffles are how I surprise my husband when he’s had a bad day. They’re rich, decadent, delicious, and reasonably easy to make. The filling is soooooo creamy it practically melts in your mouth – and who doesn’t love the chocolate/peanut butter combo?
Also, who doesn’t love truffles? Not this girl! I looked back through the archives and was surprised to find I’d only done one truffle post (Pumpkin Spice Truffles, in case you’re curious). It’s a little weird they haven’t made more of an appearance on this blog, since I make truffles all the time. Red velvet, peanut butter, dark chocolate, salted caramel, classic Oreo, you name it.
Also, these make great homemade Reeses eggs. Just shape the centers into eggs rather than balls, coat them in chocolate, and they look and taste just like the originals 🙂
Chocolate Peanut Butter Truffles
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 1 bag chocolate chips
- 2 Tbsp butter
- Melt butter in the microwave.
- Mix peanut butter, butter, and powdered sugar together.
- Roll peanut butter mixture into 12 evenly-sized balls.
- Melt chocolate chips by microwaving for 30 seconds, then stirring. Repeat the microwaving and stirring process until chocolate is smooth.
- Dip the peanut butter balls into the chocolate and coat them completely. Remove from chocolate and allow to set for 20-30 minutes.
Speed up drying time by placing truffles in the fridge.
Use different types of chips (white chocolate, dark chocolate) to change up the flavor!
We get to start with the best part – the creamy peanut butter centers. Scoop 1/2 cup peanut butter into a mixing bowl. I saw a tip once that suggested spraying your measuring cup with cooking spray before measuring the peanut butter. This way, you don’t have difficulty getting the peanut butter out later. This works! It works so well. I will never measure anything sticky without using cooking spray again!
Anyway, once you’ve gotten your peanut butter into the bowl, mix in the butter and powdered sugar. You want to add just enough sugar that the resulting dough holds together and can be shaped, but not enough that it’s flaky. This is what it should look like:
Next, you get to roll the dough into 12 balls. This is very hard to do. Not because rolling dough is hard, but because not eating the dough straight from the bowl is hard. Provided you haven’t eaten them, this is what the finished centers should look like:
You can use a double boiler to melt the chocolate, or be super American and un-fancy like me and use your microwave. The best way to microwave chocolate is in 30 second spurts. After 30 seconds, take the chocolate out of the microwave and stir it. If it still has clumps, put it back in for 30 more seconds. Keep doing that until your chocolate is smooth. It usually takes me about 3 rounds in the microwave.
Now, take your centers, dip them in the chocolate, and put them on a sheet of wax paper or foil to set. I like to put mine in the fridge, because they set faster, but the countertop does just fine if you have more patience than I do.
There you go – chocolate peanut butter truffles. Don’t they look amazing? So decadent!
Looking for more truffles? Check these out!
Don’t forget to pin!