Peanut Butter Truffles
The crossover between flavors is irresistible in this treat. The nutty, rich peanut butter is coated in a decadent chocolate, creating an incredible dessert.
Servings: 35 truffles
Ingredients
- ½ cup creamy peanut butter
- 3 tbsp unsalted butter room temperature
- ½ tsp vanilla extract
- 1 cup sifted powdered sugar
- 8 oz semi-sweet chocolate
- 1 ½ tsp extra virgin coconut oil
Instructions
- Using an electric mixer, beat together the peanut butter and butter until smooth.½ cup creamy peanut butter, 3 tbsp unsalted butter
- Add vanilla extract and powdered sugar and mix together until completely combined. This mixture may seem dry and crumbly, but it will come together.½ tsp vanilla extract, 1 cup sifted powdered sugar
- Use a small cookie scoop or a teaspoon-sized measuring spoon to make small balls. Roll in hand to create a smooth ball. Place on a parchment-lined baking sheet and chill for 30 minutes.
- While truffles are chilling, melt chocolate. I use a quick temper method. Chop the chocolate and melt roughly ¾ cup (six ounces) in the microwave, stirring every 30 seconds until melted.8 oz semi-sweet chocolate
- Once fully melted, add remaining two ounces of chopped chocolate and shortening. Stir until the chocolate is smooth and silky.1 ½ tsp extra virgin coconut oil
- Using a fork, dip prepared truffles in chocolate, tapping off extra chocolate.
- Place on a parchment-lined baking sheet. Let cool until chocolate is hardened.
Video
Notes
- Store in airtight container in refrigerator if truffles are not eaten within three days.
Nutrition
Serving: 1truffle | Calories: 80kcal