These peanut butter truffles were my favorite of the three truffles I made for my Chocolates & Confections final a few weeks ago. I love peanut butter and chocolate desserts so I thought I’d make a truffle with those flavors for my final. They turned out soo good!
Instead of dipping them in chocolate, I thought I would roll them in peanuts to add some texture and extra peanut flavor. I was very happy with how they turned out and my decision to roll them in peanuts instead of dipping them in chocolate.
Above is my chocolate box that I made for my final. I’ve never made one, and we didn’t get to practice making one in my class. So I guess you could say I was a little nervous with how it would turn out or if it even would. The process of making it was a little stressful, especially because I’m a bit of a perfectionist. However, when I was all finished, I was extremely happy with how it turned out.
I love piping filigree so I knew I wanted to use that to decorate the box. One of the last things we learned in class was how to make chocolate clay and how to make flowers out of it. I enjoyed it so much I thought I would use that as a decoration for my box as well.
It’s not perfect, but I like that about it. Things went wrong in the process of making it, but it’s all in how you cover up your mistakes.
Along with these wonderful peanut butter truffles I made, I also made white chocolate amaretto truffles and coconut joys! These ones were also quite delicious, but the peanut butter truffles were my favorite.
I hope you get a chance to make and enjoy these amazing truffles! They’re very easy to make and worth making!
Here’s the recipe!
4 oz. heavy cream
1 Tbsp. light corn syrup
2 oz. peanut butter
1/2 Tbsp. unsalted, softened butter
7 oz. Dark chocolate (I used Ghirardelli 60%.)
1/2-3/4 cup chopped peanuts
A small amount of dark chocolate for rolling the truffles before coating in peanuts.
- Line a 9×9 pan with parchment.
- In a small pot, add the heavy cream, corn syrup, and peanut butter and bring to a boil. Stir until peanut butter is melted and no longer in a clump.
- Pour over the chocolate. Let it sit for a minute.
- Add the butter, and stir until smooth.
- Pour into the parchment lined pan. Place plastic over the top so that it is touching the truffle filling. Refrigerate for about 30 minutes to 1 hour or until firm.
- Depending on how firm the truffle filling is, you can scoop it right away or put it in the mixer with the paddle attachment for a little bit until it comes together and can be scooped. (Maybe a minute or 2)
- Use desired truffle size. I used the smallest scoop I could find. A regular cookie scoop might be a little big. A spoon could also be used if you don’t have a scoop.
- Refrigerate for 10-15 minutes. Roll them so they are smooth.
- Melt a small amount of dark chocolate (1/4 cup approximately) and coat them with one hand while rolling them in chopped peanuts with the other. (If you have another person to help with this it would go a little easier but not necessary.)
- After each truffle is placed in the nuts, let them sit there for a minute or so before taking them out. This gives the nuts a chance to stick onto the truffle.
- This recipe yields about 18-20 truffles depending on size.
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