Easy Peanut Butter Chocolate Truffles
Make these easy peanut butter chocolate truffles with just five simple, real food ingredients - they take just a few minutes and taste amazing! Great for gift-giving and cookie trays.
Servings: 36 truffles
Calories: 101kcal
Ingredients
- 1/2 cup whipping cream
- 8 ounces bittersweet chocolate chips or semisweet
- 1/2 cup creamy natural peanut butter (only peanuts and salt)
- 2 tablespoons softened butter
- pinch sea salt, optional
- 1 ¼ cups chopped peanuts, for coating
- cocoa powder optional for coating
Instructions
- Add cream to a small saucepan and bring just to a boil over medium-high heat (do not let boil).
- Meanwhile, add chocolate, peanut butter and butter to a medium glass bowl (add optional salt if you'd like a more salted-chocolate truffle).
- Pour hot cream over ingredients in bowl and let stand 5 minutes. Whisk until thoroughly mixed and smooth.
- Let stand at room temperature for an hour.
- Line a baking sheet with parchment or waxed paper. Use a small cookie scoop to make balls from the thickened mixture (if it's not firm enough to roll, place bowl in refrigerator for 10-15 minutes, but no longer than that), roll in chopped nuts (or optional cocoa powder) and place on prepared pan.
- Refrigerate until firm, then place in an airtight container to store in fridge.
Notes
Storage: Kept in a container in the fridge, these will store 2-4 weeks. They are fine at room temperature for a few hours at a party, too, but you should always store them long term in the fridge for the best consistency.
Variations to experiment with:
- Almond butter + chopped almonds
- Cashew butter + chopped cashews
- Sunbutter + chopped sunflower seeds
- Tahini + sesame seeds
Nutrition
Serving: 1truffle | Calories: 101kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 31mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
