Rich, Creamy Chocolate Peanut Butter Truffles

When I saw this recipe on Foodzie for peanut butter truffles, I knew that I HAD to make them for my boyfriend for Valentine’s Day!  I mean, what could be better?  They only require 4 ingredients and they’re super easy to make, but they look elegant and taste like heaven! Get the recipe and see more photos after the jump!
Here is the recipe, as taken from Foodzie:

Peanut Butter Truffles

Prep Time: 3 hours for centers to set, 15 minutes for assembly, 30 minutes to cool

Difficulty: Easy

Serving: Approximately 50 truffles, depending on size.

1. 2 Cups All Natural Peanut Butter (Creamy or crunchy – your choice!)
2. 2 cups Powdered Sugar
3. 2 teaspoons Vanilla
4. 12 ounces good quality Dark Chocolate (Feel free to switch it up and use Milk, Semi-Sweet or White)
5. Sprinkles, Finely chopped Peanuts, Shredded Coconut (Optional)

To Prepare the Filling:

Combine peanut butter, powdered sugar and vanilla in a large bowl (or mixer). Mix on low speed until the sugar is incorporated – if you start out too high the sugar will become air born and find a new home all over your kitchen. Once the sugar has melded with the peanut butter, mix on medium until completely combined. The mixture should resemble a shaggy dough-like texture at this point. If it still appears too oily or soft, feel free to adjust the amount of powdered sugar and add more, again mixing at low speed.

Taking 1 – 2 tablespoons of mixture at a time (depending on the size you’d like), roll into balls and place on a cookie sheet. Chill in the refrigerator for at least 3 hours or up to 12 hours (overnight).

To Assemble:

Melt chocolate chips in a double boiler (or a heat safe bowl over a simmering pot, like we did). Take a peanut center, drop it into the chocolate and push it around with a fork until it is evenly coated. Remove and place on a cooling rack (or a cookie sheet covered in wax paper). Repeat until you have used all of the peanut butter mixture.

At this point, if you are using any additional toppings (sprinkles, etc.) you’ll want to add them now, while the chocolate is still tacky and before it cools. That being said, if you’re planning on drizzling them with chocolate – wait until after they have cooled or else you’ll end up with a big chocolatey mess.

Place tray of truffles in refrigerator for 30 minutes to set completely.  Store at room temperature, or freeze for up to 2 months.

(I halved the recipe, as 50 truffles would have been a bit overwhelming…and fattening!)

And here are my photos of the truffle-making process!

I topped my truffles with the following: shredded coconut, cacao powder, crushed up Mr. Goodbars (those are the messy ones that have piles of stuff around them) and Nestle Crunch chunks.

The end result?  Creamy, rich, melt-in-your mouth truffles that made everyone drool!  Next time, I think I’m going to double-coat the truffles in chocolate, as I had a bit left over and the truffles could have used more chocolatey flavor.

Looking for more truffle recipes?  Click here for our faves!

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