Chocolate Peanut Butter Truffles (Print Version)
# Ingredients:
→ For the truffles
01 -
8 ounces (227 grams) semisweet baking chocolate, finely chopped
02 -
2 tablespoons (28 grams) unsalted butter, cubed
03 -
1/2 cup (135 grams) creamy peanut butter
04 -
1/4 cup (59 grams) heavy cream
05 -
1 to 2 tablespoons whiskey
→ For the coating
06 -
10 ounces (283 grams) tempered chocolate
07 -
Finely chopped peanuts, for garnish, if desired
# Instructions:
01 -
Place the chocolate, butter, peanut butter, and cream in a heatproof bowl set over a saucepan of simmering water. Heat, stirring frequently, until the mixture is melted and smooth.
02 -
Remove from heat and stir in the whiskey. Refrigerate, uncovered, for 2 hours or overnight until solid enough to scoop.
03 -
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 your palms. If the mixture softens, refrigerate for 15 minutes before continuing.
04 -
Return the formed truffles to the baking sheet and chill for another 30 minutes, or until firm.
05 -
Dip the truffle balls in tempered chocolate using a fork or dipping tool. Tap to remove excess chocolate, and use a toothpick to slide the truffle onto a parchment-lined sheet. Sprinkle with chopped peanuts before the chocolate sets, if desired.
06 -
Let the coated truffles set completely before serving. Store in an airtight container in the fridge for up to 2 weeks.
# Notes:
01 -
If you prefer not to temper chocolate, melt 10 ounces of chocolate with 1 teaspoon refined coconut oil. Keep truffles chilled when using this alternative.