Tessa's Recipe Rundown
Taste: Just the right amount of whiskey that pairs perfectly with chocolate + peanut butter.
Texture: The filling is thick, smooth, and fudgy while the chocolate coating and peanuts on top are wonderfully crunchy.
Ease: Super easy! It does require some chill periods, but it’s a super fun weekend project.
Why You’ll Love This Recipe: The perfect crowd-pleasing treat for a boozy holiday like St. Patrick’s Day!
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Chocolate Peanut Butter Whiskey Truffles are rich, decadent, and utterly addictive.
If you’ve never tasted the combination of whiskey and peanut butter, you’re in for a treat.
Add chocolate to the mix? Pure. Bliss.
This is a great adult treat for boozy holidays like St. Patrick’s Day. You can make them ahead of time and they’re super easy to transport.
Sprinkle of Science
How to Make Chocolate Peanut Butter Whiskey Truffles
The Chocolate
Use semisweet baking chocolate here for best results. Don’t use chocolate chips, as they won’t melt down as smoothly. Learn more about Baking with Chocolate here.
Do You Have to Use Tempered Chocolate?
- In short, yes. Using tempered chocolate is the best way to ensure a smooth, shiny, snappy coating and truffles that stay nice and hard for days.
- Truffles made without tempered chocolate will get overly soft and melty.
- Be sure to check out my full article on How to Temper Chocolate for all my tips.
- Don’t want to temper chocolate? Melt 10 ounces of chopped chocolate with 1 teaspoon refined coconut oil. Coconut oil is firm at room temperature and solid when chilled and will help the chocolate coating set. You’ll just need to serve the truffles chilled.
The Peanut Butter
I recommend using creamy conventional peanut butter (like Jif or Skippy). If you must use natural peanut butter, make sure it’s very well stirred, with no oily pockets or dry bits remaining.
The Whiskey
Feel free to use any whiskey you like. Rum and bourbon also work! Note that the flavor of the alcohol will intensify as the truffles sit, so don’t be tempted to add more!
Can I Make These Truffles Without the Whiskey?
This recipe was written to use whiskey, so if you’re looking for alcohol-free truffles, give my Chocolate Truffles or Oreo Truffles a try instead!
How to Shape Truffles
Use a spring-loaded cookie scoop to make quick work of shaping perfectly uniform truffles. The truffle mixture must be chilled, otherwise it’ll be messy and the balls won’t hold their shape. Make sure the mixture isn’t so cold that it’s rock hard, otherwise you may damage your scoop.
Place the scooped truffle filling on a parchment-lined rimmed baking sheet and refrigerate until slightly hardened, about 15 minutes. This makes them MUCH easier to roll into smooth balls.
Roll the balls between your palms to smooth into even spheres. Use disposable gloves to prevent your hands from melting the chocolate. Or, dip your hands in ice water every few minutes as you roll the truffles. If the chocolate begins to melt too much, return to the fridge.
More tips for making chocolate truffles in my How to Make Chocolate Truffles recipe!
How to Store Truffles
Truffles can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks.
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Ingredients
For the truffles:
- 8 ounces (227 grams) semisweet baking chocolate, finely chopped
- 2 tablespoons (28 grams) unsalted butter, cubed
- 1/2 cup (135 grams) creamy peanut butter
- 1/4 cup (59 grams) heavy cream
- 1 to 2 tablespoons whiskey
For the coating:
- 10 ounces (283 grams) tempered chocolate*
- Finely chopped peanuts, for garnish, if desired
Instructions
Make the truffle filling:
- Place the chocolate, butter, peanut butter, and cream in the heatproof bowl set over a saucepan of simmering water. Heat, stirring frequently, until the mixture is melted and smooth.
- Remove from heat. Stir in the whiskey.
- Refrigerate, uncovered, for 2 hours or overnight or until solid enough to be scoopable.
- Use a small 1-tablespoon spring-loaded scoop to form mounds of chocolate onto a parchment-lined baking sheet.
- Quickly roll the mounds into balls with the palms of your hands. If the mixture gets too warm and melts, return to fridge for 15 minutes before continuing to roll.
- Return the truffles to the baking sheet and chill for another 30 minutes, or until firm.
Coat in chocolate:
- Dip the balls in tempered chocolate. For smooth results, use a fork or chocolate dipping tool to completely plunge the ball in chocolate. Lift up and tap the hand holding the fork to allow the excess chocolate to drip back into the bowl. Use a toothpick to gently slide the dipped truffled onto a parchment lined baking sheet.
- Sprinkle with chopped peanut before the chocolate sets, if desired. Repeat with remaining balls, wiping off your fork with a paper towel after every couple truffles. Let the truffles set completely before serving or storing.
- The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks.
Notes
Photos by Ashley McLaughlin.
These were fantastic! Tempering the chocolate takes some patience, but totally worth it.
This recipe was delicious. I doubled the recipe and ended up with 80 truffles. I used Skrewball Peanut Butter Whiskey in them. They were rich and creamy and melted in your mouth, Will definitely be making these again.
Mine didn’t look as pretty as the picture, but no one cared they were a big hit! I’m asked to make them all the time.
Is there anything you can think of that would be suitable to use in place of the whiskey, or could it just be eliminated?
Feel free to omit! You may be interested in our regular Chocolate Truffles recipe as well, which includes many other customization ideas 🙂 Enjoy!
I like all the items related to the chocolate and Peanut Butter and the combinations of both are great. It also looks dilicious. I’ll try for sure.
These are delicious! My first time making truffles and tempering chocolate. Thanks to your guidance, I did pretty good for my first time. Some of my truffles were streaked. What causes this to happen?
Thank you for a great recipe and tutorial. I think a Thermapen like yours would make things easier!
Streaks mean the chocolate wasn’t tempered properly. A good thermometer is essential for tempering. It’s not difficult but it can be intimidating until you get the hand of it. It ‘s all about the temperature.
These are great! Accidentally used reduced fat wafers but they turned out perfectly using this recipe as written. Can’t wait to give some as gifts.
I’m so glad you tried these truffles out!
What kind of whiskey do you recommend? Thank you!
What kind of whiskey should I use?
Any kind of whiskey you’d like should work!