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bite taken out of a chocolate peanut butter whiskey truffle with peanuts on top
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Chocolate Peanut Butter Whiskey Truffles

Fudgy chocolate filling is amped up with a hint of peanut butter and a shot of whiskey then enrobed in a snappy chocolate coating. Every bite is heaven!
Course Dessert
Cuisine American
Prep Time 30 minutes
Chilling time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Servings 25 truffles
Author Tessa Arias

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

*If you don’t want to temper chocolate, you can instead melt 10 ounces of freshly chopped with 1 teaspoon refined coconut oil. You’ll just need to serve the truffles chilled.

Recipe Link

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