These peanut butter truffles are super easy to make and you can use any nut butter and any shade of chocolate. With this basic recipe, you can mix up dozens of different truffles. These can be eaten as is or dipped in chocolate as seen in the photos. Either way, they’re delicious and keep really well in the fridge for up to 1 month.
Whisk together all the truffle ingredients until smooth. This is your ganache.
Pipe the ganache into the cavities of the mould you’re using to fill 50%, insert a roasted peanut in the center, then top up with more ganache.
This is the mould I used, but you can use any silicone mould.
Gently tap the mould to remove air bubbles and then put in the fridge to set until firm, about 30 mins.
To Finish
Grind the peanuts in a food processor until you have small pieces about 1/8-inch (2-3 mm) in diameter.
Run the peanuts through a sieve to remove the flour. This will give a much cleaner finish to the truffles.
Dip a truffle into the tempered chocolate and remove using a small fork or dipping fork.
Allow the excess chocolate to drip off before transferring the truffle to the bowl of chopped peanuts to coat.
Repeat with the remaining truffles until coated.
Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 month. At room temperature, they will be soft; from the fridge, they will be firm.
To temper chocolate for coating the surface, use chocolate disks or a chocolate bar that has been chopped. Place the chocolate chunks in a microwaveable bowl and microwave on low power in 30-second increments until about 75% of the chocolate is melted. Stir the remaining solid chocolate in the bowl into the melted chocolate until all the chocolate is melted.
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