If you’re going to try your hand at truffles for the first time, this might be the recipe to use. In fact, I’m guessing that they don’t meet the strict definition of a truffle, but they look and taste like one, so that’s what I called them. Go ahead. Make a batch; then feel free to call yourself a chocolatier.
The original post from June 2017
My process for creating recipes is varied. Sometimes I’m inspired by a dish that I have at a restaurant or see in a cooking show. Other times I find a recipe online and bookmark it for future tweaking. Other times food thoughts float through my mind, and I make a note in one of my recipe documents. This recipe comes from the last category. I have had the words “peanut butter truffles” written in my need to try document for years. Literally.
In fact, the words have been there for so long that I started to pay them no heed. However, on a recent workday, I was in a file cleaning mode and studied that list carefully. It’s been both a blessing and a curse that I decided to try this recipe. The blessing is that I have found a recipe that I find to be incredibly delicious. The curse is that this delicious recipe is really indulgent. Thank goodness I’m pretty good about not overindulging.
I made these truffles with a milk chocolate coating, as that’s what I prefer. For those who like it a little less sweet, semi sweet chocolate would work as well. The only thing I’d encourage is buying a good brand of baking chocolate, like Ghirardelli, as this will be the first thing you taste. You don’t need a lot to make the recipe, so it’s worth the splurge.
I’d highly recommend making a batch and then giving away as many as possible. Or storing them in a locked container. Even if you have a lot of willpower, these truffles have an overwhelming siren’s song. If you want a healthier version of this recipe, give these kinda healthy peanut butter balls a try.
Peanut Butter Truffles
Ingredients
- 1-½ ounces cream cheese softened
- 1/3 cup creamy peanut butter
- ½ cup powdered sugar
- 2 tablespoons chopped salted peanuts
- 4 ounces milk chocolate baking bar
Instructions
-
Combine peanut butter and cream cheese in a medium bowl, mixing well.
-
Add sugar, stirring until smooth.
-
Add peanuts, and stir to combine.
-
Shape batter into 1-inch balls; place on small plate.
-
Freeze for 15 minutes.
-
Place chocolate in a small bowl and microwave in 15 second increments, stirring after each, until fully melted.
-
Line a plate with waxed paper.
-
Place one peanut butter ball in melted chocolate.
-
Using a fork, flip to coat all sides.
-
Scrape tines against the edge of the bowl to remove excess chocolate, and transfer truffle to lined plate.
-
When all truffles are coated, refrigerate for 10 minutes to allow chocolate to harden.
-
Eat or refrigerate in a covered container until ready to serve.
