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Chocolate Peanut Butter Truffles

These chocolate peanut butter truffles are small bites of indulgence with a crisp exterior and a chewy, gooey center. Made by melting dark chocolate and mixing it with creamy peanut butter, then shaping into balls and coating with more melted chocolate, they offer a balanced sweet and salty flavor. Their final appearance is glossy, with a salty sprinkle on top, and a texture that’s both decadent and satisfying.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate 70% cocoa preferred
  • 1/2 cup creamy peanut butter
  • 1 tbsp unsalted butter for gloss and smoothness
  • 2 tbsp powdered sugar optional, for sweetness
  • a pinch sea salt for mixing into peanut butter

Equipment

  • Small saucepan
  • Mixing bowl
  • Spatula
  • Cookie scoop or tablespoon
  • Parchment paper
  • Fork or dipping tool

Method
 

  1. Chop the dark chocolate into small, even pieces and set aside.
  2. Gently melt the chocolate in a small saucepan over low heat, stirring constantly until smooth and glossy. Once melted, remove from heat and stir in a tablespoon of butter for extra shine.
  3. Meanwhile, in a mixing bowl, combine creamy peanut butter with a pinch of sea salt and powdered sugar. Mix until the mixture is smooth, slightly fluffy, and well incorporated.
  4. Pour the melted chocolate into the peanut butter mixture and fold gently until fully combined, creating a thick, glossy batter.
  5. Transfer the mixture to the refrigerator and chill for about 30 minutes until firm enough to handle.
  6. Using a cookie scoop or tablespoon, portion out the chilled mixture and roll each portion between your palms into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
  7. Place the formed truffles in the freezer for 10 minutes to firm up before coating.
  8. Re-melt the remaining chocolate gently over low heat or in short bursts in the microwave, stirring until smooth. If needed, add a teaspoon of butter for extra gloss.
  9. Using a fork or dipping tool, submerge each truffle into the melted chocolate, turning to coat evenly. Let excess chocolate drip off before placing them back on the parchment-lined sheet.
  10. Sprinkle flaky sea salt on top of each coated truffle before the chocolate sets, about 10 minutes at room temperature or 15 minutes in the refrigerator.
  11. Allow the coated truffles to sit until the chocolate is fully firm and glossy, about 30 minutes at room temperature. Serve at room temperature for best texture and flavor.

Notes

For a dairy-free version, substitute butter with coconut oil. Use chunky peanut butter for added crunch, and experiment with white or milk chocolate for different flavor profiles.