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Description
Creamy peanut butter truffles with a smooth filling, rolled into balls and dipped in semi-sweet chocolate for a delicious no-bake treat.
Ingredients
- For the Truffle Filling:
- 6 tablespoons (85g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter (avoid natural, oily types)
- 2 1/2 cups (300g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- For the Chocolate Coating:
- 12 ounces (339g) semi-sweet chocolate bars, coarsely chopped
- 1 teaspoon vegetable oil (or coconut oil)
Instructions
- In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, confectioners’ sugar, vanilla extract, and salt.
- Using an electric mixer, beat the ingredients on medium speed until the mixture is smooth and well combined. The mixture might appear a bit soft or crumbly at first, but it will come together. If it’s too soft to handle, chill it in the freezer for about 15-20 minutes.
- Using a small cookie scoop (about 1-inch or 1 scant tablespoon), portion out the peanut butter mixture. Roll each portion between your palms to form smooth, uniform balls. You should get approximately 32-35 truffles.
- Arrange the formed peanut butter balls on a baking sheet lined with parchment paper or a silicone mat. Place the baking sheet in the refrigerator to chill for at least 1 hour, or up to 1 day. This step is crucial for the truffles to firm up and hold their shape for dipping.
- While the truffles are chilling, prepare the chocolate coating. In a heat-proof bowl (a liquid measuring cup works well for dipping), combine the coarsely chopped semi-sweet chocolate bars and vegetable oil.
- Melt the chocolate and oil using a double boiler method or in the microwave. If using the microwave, heat at 50% power in 20-30 second intervals, stirring well after each, until the chocolate is completely melted and smooth.
- Remove the chilled peanut butter balls from the refrigerator. Using a fork or a chocolate dipping tool, dip each peanut butter ball into the melted chocolate, ensuring it’s fully coated. Lift the truffle, allowing any excess chocolate to drip off.
- Place the chocolate-coated truffles back onto the parchment-lined baking sheet. If desired, you can drizzle any leftover melted chocolate over the tops or add sprinkles for decoration.
- Return the baking sheet to the refrigerator and allow the chocolate coating to set completely, which usually takes about 30 minutes. Once set, keep the truffles chilled until ready to serve.
Notes
- Avoid natural or oily peanut butter types for best texture.
- If the filling mixture is too soft, chill in the freezer for 15-20 minutes before rolling.
- Chill peanut butter balls for at least 1 hour before dipping to prevent melting.
- Store truffles in the refrigerator and serve chilled.