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This chocolate and peanut butter truffle recipe elevates your dessert game with a surprising whiskey twist. The deep chocolate flavor pairs perfectly with creamy peanut butter and just enough whiskey to make these truffles wonderfully sophisticated without being overpowering.
I first made these truffles for a holiday party and now they're requested at every gathering. Last Christmas, my brother-in-law actually hid a stash in his coat pocket to take home!
Ingredients
- Semisweet baking chocolate: Provides the perfect balance of sweetness and rich chocolate flavor. Look for high-quality bars with at least 60% cacao for the best texture.
- Unsalted butter: Adds richness and helps create that melt-in-your-mouth texture that makes truffles irresistible.
- Creamy peanut butter: Brings a nutty dimension that complements the chocolate perfectly. Choose natural varieties with minimal additives for the purest flavor.
- Heavy cream: Creates silky smoothness. Make sure it's very cold when you begin.
- Whiskey: Adds complexity and warmth. Even whiskey skeptics love these truffles as the alcohol mellows during chilling.
- Tempered chocolate: For coating gives that professional snap when you bite in. Worth the extra effort for special occasions.
- Chopped peanuts: Optional but add wonderful texture contrast and visual appeal.
Step-by-Step Instructions
- Create the ganache base:
- Place chocolate, butter, peanut butter and cream in a heatproof bowl over simmering water. Stir frequently and watch closely as the mixture melts, being careful not to let any water splash into your chocolate. The mixture should become completely smooth with no visible chunks of chocolate remaining. This gentle melting method prevents the chocolate from seizing or becoming grainy.
- Add the whiskey:
- Remove your mixture from heat completely before adding the whiskey. Start with one tablespoon if you prefer a subtle hint, or use the full two tablespoons for a more pronounced flavor. The warmth of the chocolate mixture will help blend the whiskey evenly throughout.
- Chill properly:
- Refrigerate uncovered until the mixture is firm enough to scoop but not completely hard, about two hours. Covering too soon can cause condensation that affects the texture. For best results, check consistency at the 90-minute mark.
- Form perfect truffles:
- Use a spring-loaded scoop for consistent size. Work quickly when rolling into balls as the heat from your hands will start to melt the chocolate. If the mixture becomes too soft, return to the refrigerator for 15 minutes before continuing. Clean hands between batches for the smoothest results.
- Master the chocolate coating:
- Ensure your truffles are thoroughly chilled before dipping. Completely submerge each truffle in the tempered chocolate, lift with a fork, and gently tap to remove excess. The truffle should be evenly coated with no thin spots. Place on parchment paper with minimal handling to maintain the glossy finish.
- Add finishing touches:
- Sprinkle chopped peanuts immediately after dipping each truffle, before the chocolate sets. Work with just a few truffles at a time to ensure the chocolate is still wet enough for the peanuts to adhere properly.
The peanut butter is truly the secret weapon in this recipe. I discovered this combination years ago when experimenting with leftover holiday whiskey. My grandmother, who claimed to dislike both peanut butter and whiskey, ate four in one sitting and then asked for the recipe!
Troubleshooting Truffle Texture
If your truffle filling seems too soft even after chilling, you likely need more chocolate or less liquid. Add an extra ounce of finely chopped chocolate to the mixture while it's still warm and stir until fully incorporated. Conversely, if your filling is too firm to scoop, let it stand at room temperature for 5-10 minutes or work a teaspoon of additional cream into the mixture.
Perfect Pairings
These sophisticated truffles deserve thoughtful accompaniments. Serve alongside a glass of aged bourbon or whiskey for adults to emphasize the flavor notes already in the truffles. For non-alcoholic pairings, a strong coffee or hot chocolate complements the richness beautifully. The truffles also make an elegant addition to a dessert platter with fresh berries and whipped cream.
Gift-Giving Guidelines
Transform these truffles into impressive homemade gifts with minimal effort. Place in small paper cups inside decorative tins or boxes lined with parchment paper. For maximum freshness, refrigerate until about one hour before gifting. Include a handwritten note mentioning they contain alcohol and should be refrigerated. These elegant treats have become my signature holiday gift, costing a fraction of store-bought chocolates while making a much bigger impression.
Frequently Asked Questions
- → What type of chocolate works best?
Semisweet baking chocolate is ideal for its balanced sweetness and deep flavor.
- → Can I skip the whiskey?
Yes, you can leave out the whiskey or replace it with a flavored extract for a non-alcoholic option.
- → Do I need to temper the chocolate?
Tempering ensures a glossy, snappy coating, but you can instead use melted chocolate with a touch of coconut oil if desired.
- → How far in advance can I make them?
The truffles can be made up to two weeks ahead and stored in an airtight container in the fridge.
- → Can I add toppings?
Yes, you can garnish the truffles with chopped peanuts, sprinkles, or other toppings before the coating sets.