Peanut Butter Chocolate Truffles
Recipe by Chef Michael Williams
Michael Williams

Peanut Butter Chocolate Truffles

    This is a really easy and yummy holiday creation given to us by one of our customers and after we tested it, they disappeared pretty fast.



    1.  Place chocolate and cream in a small saucepan set over LOW heat. Stir constantly keeping a careful eye on the mixture until chocolate is nearly melted.
    2.  Remove from heat and whisk until completely melted and then stir in the peanut butter.
    3.  Transfer to a bowl and refrigerate until chilled (2 1/2 to 3 hours).
    4.  Meanwhile, place peanuts into a food processor or do it by hand and chop until finely chopped.
    5.  Then place in a wide shallow dish (a pie plate works well). With your hands, form mixture into 3/4 inch (2 CM) balls then roll in peanuts to cover. Refrigerate on a waxed paper lined tray until firm. Store in an airtight container up to one week or freeze.


    •  Try substituting mint chocolate chips in place of the milk chocolate or almond butter in place of the peanut butter.
    •  You can change them up quite easily by rolling them in toasted coconut, cocoa powder or icing sugar for a nice varied look.

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    Reviews on "Peanut Butter Chocolate Truffles" (2)

    1. December 14, 2015
    2. December 14, 2015
      It was a bit sweet but a good taste..

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