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 heavy cream
- 1 to 2 tablespoons whiskey
For the coating:
- 10 ounces (283 grams) tempered chocolate*
- Finely chopped peanuts, for garnish, if desired
Directions
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.
-
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.
Recipe Notes
*If you don’t want to temper chocolate, you can instead melt 10 ounces of freshly chopped with 1 teaspoon refined coconut oil or shortening. You’ll just need to serve the truffles chilled.
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!
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!