Chocolate Peanut Butter Truffles

Chocolate Peanut Butter Truffles

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I filled my bowl with peanut butter, powdered sugar, and butter and turned on the mixer. As I folded in some crisp rice cereal, the aroma of Christmastime wafted around the kitchen. Chocolate Peanut Butter Truffles only seem to come around once a year, but I think I need to change that πŸ˜‰

After all, these truffles are basically a Reese’s Peanut Butter Cup except a zillion times better. I’m talking rich peanut butter filling with a crispy crunch, submerged in decadent dark chocolate. Plus they don’t have all the added preservatives and funky oils you get in processed candy bars. So naturally Chocolate Peanut Butter Truffles will top anything found in a store.

Ingredients

I’m all about clean eating, but that doesn’t mean I’m anti-dessert. I just use the highest quality, most minimally processed ingredients and cut no corners cooking from scratch. For these truffles, I made sure to use fair trade chocolate and organic, natural peanut butter with just two ingredients: peanuts and salt. I didn’t want to use anything with added sugars or hydrogenated oils found in most conventional peanut butter. However, even among “natural” peanut butters, you find unnecessary ingredients when all you really need is peanuts. I also always stick with organic peanut butter because peanuts are heavily sprayed with pesticides!

Here’s a list of everything you’ll need to make some Chocolate Peanut Butter Truffles:

  • Powered sugar
  • Organic natural peanut butter
  • Organic Valley salted butter
  • Celtic sea saltΒ (if peanut butter is unsalted)
  • Crisp brown rice cereal
  • Fair trade dark chocolate

Tips for Making the Perfect Truffles

Overall, these Chocolate Peanut Butter Truffles are super easy to make. The only challenge I encounter is getting them to look as good as my mom’s! The first few always look the best, but as the chocolate runs out it becomes nearly impossible to have a perfectly smooth chocolate coating. Either way, they still taste amazing! Plus, you can always pick and choose the best ones to give away or serve at a gathering. If you want them all to look perfect though, you can always melt some extra chocolate. Once all the peanut butter balls are dipped, I like to toss some pretzels in the the last bit of chocolate.

My other tip is to make sure the peanut butter balls are rolled into perfect little spheres. The smoother they are, the smoother the chocolate coating will look. This can be a little tricky when using natural peanut butter since it is runnier than conventional. After I form the filling into balls the best I can, I pop them in the freezer for a few minutes. When they are slightly hardened, I roll them between my hands again and they will soften just enough to become more smooth and rounded.

How to Make Chocolate Peanut Butter Truffles

In a large bowl, combine the sugar, peanut butter, butter, and salt (if using). Use an electric mixer to beat the ingredients until soft and fluffy. Then gently fold in the crisp rice cereal.

Form the dough into tablespoon-sized balls. Roll them between your fingers until spherical and place on a sheet of parchment paper. When the truffles are all formed, place them in the freezer for about 15 minutes. Then roll them between your fingers again to even out their shape.

Pour an inch of water into the bottom of a double boiler and heat on low heat. Chop the chocolate and add it to the top of the boiler. Stir often as the chocolate starts to melt. Make sure to keep the heat low so that the water doesn’t boil. Any steam that gets in the chocolate will cause it to seize up and melting it slowly prevents scorching.

One at a time, place the peanut butter balls in the chocolate. Use a fork to coat each one and lift them out. Let the extra chocolate drip through the tines of the fork before using a butter knife to slide the truffle back onto the parchment paper. Repeat until all the truffles are coated in chocolate. Let the chocolate harden before serving. Store in an airtight container at room temperature or in the freezer for longer storage.

I hope you enjoy these Chocolate Peanut Butter Truffles! Be sure to leave a rating below and let me know what you think in the comments! Happy cooking!

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Chocolate Peanut Butter Truffles

A natural peanut butter filling with a crispy crunch, dipped in smooth, dark chocolate–it's the perfect Christmas truffle!
Servings: 40 truffles
Rachel Alexandra

Equipment

  • Double boiler

Ingredients

  • 1Β½ cups powered sugar
  • 1 cup organic natural peanut butter
  • ΒΌ cup Organic Valley salted butter
  • Pinch Celtic sea salt if peanut butter is unsalted
  • 1Β½ cups crisp brown rice cereal
  • 15 oz fair trade dark chocolate

Instructions

  • In a large bowl, combine the sugar, peanut butter, butter, and salt (if using).
  • Use an electric mixer to beat the ingredients until soft and fluffy.
  • Gently fold in the crisp rice cereal.
  • Form the dough into tablespoon-sized balls. Roll them between your fingers until spherical and place on a sheet of parchment paper.
  • When the truffles are all formed, place them in the freezer for about 15 minutes. Then roll them between your fingers again to even out their shape.
  • Pour an inch of water into the bottom of a double boiler and heat on low heat. Chop the chocolate and add it to the top of the boiler. Stir often as the chocolate starts to melt. Make sure to keep the heat low so that the water doesn't boil. Any steam that gets in the chocolate will cause it to seize up and melting it slowly prevents scorching.
  • One at a time, place the peanut butter balls in the chocolate. Use a fork to coat each one and lift them out. Let the extra chocolate drip through the tines of the fork before using a butter knife to slide the truffle back onto the parchment paper. Repeat until all the truffles are coated in chocolate.
  • Let the chocolate harden before serving. Store in an airtight container at room temperature or in the freezer for longer storage.
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