Ingredients for Chocolate Peanut Butter Truffles
- Semi Sweet Chocolate Chips
- Heavy Cream
- 4 tablespoons unsalted butter
- Chunky Peanut Butter
- 1 teaspoon pure vanilla extract
- Salted Peanuts
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How to Make Chocolate Peanut Butter Truffles
- In a medium saucepan, combine 12 ounces of semi-sweet chocolate chips, 1/2 cup heavy cream, 4 tablespoons unsalted butter, and 1/2 cup creamy peanut butter. Heat over medium-low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.
- Remove from heat and stir in 1 teaspoon pure vanilla extract and a pinch of salt.
- Pour the mixture into a medium bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours, or until firm.
- Once chilled, using a small cookie scoop or teaspoon, scoop out heaping teaspoons of the mixture and roll into balls.
- Roll the truffles in 1/2 cup chopped peanuts (or your preferred coating, such as cocoa powder or sprinkles).
- Place the truffles on a baking sheet lined with parchment paper and chill in the refrigerator for at least 1 hour to allow them to firm up completely.
- Store the truffles in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
15g
Carbs
2g
