Peanut butter truffles
Every year, I was write my list of Valentine’s Day desserts for two ideas, a recipe for ‘chocolate-peanut butter something’ always makes the list. The idea is never fully fleshed out, only a clear craving for some kind of variation on the power couple that is chocolate and peanut butter. These chocolate peanut butter truffles were meant to be before I even finished the full thought process. They’re like Reese’s peanut butter cups, but they have a higher peanut butter to chocolate ratio, which in my opinion, is even better! I love that this recipe is a small batch recipe; it only makes 10 truffles. You can double it, of course, but I think ten truffles is the perfect serving size for such a rich recipe.
Ingredients
peanut butter: You need ½ cup of peanut butter; preferably, the natural style peanut butter that only has a few ingredients. Don’t use the kind that needs to be stirred or has the oil separated out on top. powdered sugar butter: Unsalted or salted butter are both totally fine here. If you use salted butter, omit the salt in the recipe. If you use unsalted butter, include the ⅛ teaspoon of salt. Be sure to let it soften at room temperature for at least a few hours. salt vanilla extract dark chocolate: These peanut butter truffles have a thin chocolate shell, and I like to use dark chocolate. You can use milk chocolate, but know that the shell will be slightly softer. Dark chocolate yields a crisp shell. coconut oil: Just a teaspoon of coconut oil to help the chocolate melt. When cold, the coconut oil is firm and creates a crisp shell coating. chopped peanuts: Just for garnish. You can also garnish with an extra sprinkle of a big flaky sea salt, like Maldon.
How to make peanut butter truffles:
Can you freeze peanut butter truffles?
Yes, you can keep these truffles in the freezer at two different steps of making the recipe. First, you can freeze the peanut butter truffles before dunking in chocolate for up to one month in an air-tight storage container. Or, you may freeze the finished product in an air-tight container for up to one month as well. I would hold off on the chopped peanuts as garnish if they’re going to be frozen in their final state, just so they don’t become soft when they thaw. Other truffles to make:
Red Velvet Truffles Greek Yogurt Truffles Mashed Potato Truffles
