Peanut Butter Truffles
- 1-½ oz. cream cheese softened
- 1/3 cup creamy peanut butter
- ½ cup powdered sugar
- 2 Tb. chopped salted peanuts
- 4 oz. milk chocolate baking bar
Combine peanut butter and cream cheese in a medium bowl, mixing well.
Add sugar and stir to combine.
Add peanuts, stirring until fully combined.
Shape batter into 1-inch balls; place on small plate.
Freeze for 15 minutes.
Place chocolate in a small bowl and microwave in 15 second increments, stirring after each, until fully melted.
Line a plate with waxed paper.
Place one peanut butter ball in melted chocolate.
Using a fork, flip to coat all sides.
Scrape tines against the edge of the bowl to remove excess chocolate, and transfer truffle to lined plate.
When all truffles are coated, refrigerate for 10 minutes to allow chocolate to harden.
Eat or refrigerate in a covered container until ready to serve.
If you’re going to try your hand at truffles for the first time, this might be the recipe to use. In fact, I’m guessing that they don’t meet the strict definition of a truffle, but they look and taste like one, so that’s what I called them. Go ahead. Make a batch; then feel free to call yourself a chocolatier.
To learn more about this recipe, originally published in June 2017, keep reading.
My process for creating recipes is varied. Sometimes I’m inspired by a dish that I have at a restaurant or see in a cooking show. Other times I find a recipe online and bookmark it for future tweaking. Other times food thoughts float through my mind, and I make a note in one of my recipe documents. This recipe comes from the last category. I have had the words “peanut butter truffles” written in my need to try document for years. Literally.
In fact, the words have been there for so long that I started to pay them no heed. However, on a recent workday, I was in a file cleaning mode and studied that list carefully. It’s been both a blessing and a curse that I decided to try this recipe. The blessing is that I have found a recipe that I find to be incredibly delicious. The curse is that this delicious recipe is really indulgent. Thank goodness I’m pretty good about not overindulging.
I made these truffles with a milk chocolate coating, as that’s what I prefer. For those who like it a little less sweet, semi sweet chocolate would work as well. The only thing I’d encourage is buying a good brand of baking chocolate, like Ghirardelli, as this will be the first thing you taste. You don’t need a lot to make the recipe, so it’s worth the splurge.
I’d highly recommend making a batch and then giving away as many as possible. Or storing them in a locked container. Even if you have a lot of willpower, these truffles have an overwhelming siren’s song.