After sharing last week's Tasty Tuesday collection of peanut butter and chocolate recipes I couldn't shake the craving. This week's Tasty Tuesday is a recipe for homemade peanut butter truffles. They are VERY simple to make but they do take a little time; however, most of that is chill time.
Peanut Butter Truffles
- 1/4 cup smooth peanut butter
- 1/4 cup heavy whipping cream
- 2.5 cups white chocolate (buttons, chips, or chopped)
- Cocoa, coconut, nuts or other coating of your choice for rolling.
Combine peanut butter, cream, and chocolate in a saucepan and melt over medium-low heat, stirring often, until melted and smoothly combined. Pour into a bowl and chill in the refrigerator until firm (2+ hours). Remove and shape spoonfuls into small balls by hand (this is a bit messy as they melt a little on your hands while you roll) and place on a plate/tray. Refrigerate to ensure the balls are firm and then roll in your choice of coating. The finished truffles are best stored in the fridge, and can also be frozen for longer storage.
This recipe was created based upon the easy chocolate truffles that I've been making for years (and years and years...). The chocolate truffles are still my go-to special occasion/gift recipe.
Tips and tricks:
- Rolling in cocoa (dark) or chocolate sprinkles (sweet) will add a subtle chocolate hit but keeps peanut butter the star taste for these truffles.
- Substitute some/all of the white chocolate for milk or dark chocolate to change these to an indulgent peanut buttery chocolate truffle instead.
- For an autumn look, separately colour a small amount of finely shredded desiccated coconut yellow and orange with food colouring and then mix for rolling with some chocolate sprinkles for a splash of brown.
Got a craving? Leave us a comment/link or share it with us on Facebook and we'll add it to our Tasty Tuesday list for future posts. Yum! Have a Tasty Tuesday and a delicious week!