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Chocolate Peanut Butter Truffles

These no-bake chocolate peanut butter truffles are made by mixing creamy peanut butter with melted dark chocolate and a touch of powdered sugar, then shaping and coating them in glossy chocolate. The result is a rich, fudgy treat with a smooth, velvety texture and a shiny finish, perfect for satisfying sweet cravings or gifting. The process emphasizes textures and aromas, creating a sensory experience from start to finish.
Print Recipe
Prep Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup peanut butter creamy, roasted for best flavor
  • 1/4 cup powdered sugar sifts smoothly into the mixture
  • 1/2 teaspoon vanilla extract adds depth of flavor
  • 200 g dark chocolate at least 70% cacao, chopped finely
  • 2 tablespoons coconut oil helps achieve a glossy coating
  • additional sea salt or chopped nuts optional topping

Equipment

  • Double boiler or microwave
  • Small scoop or teaspoon
  • Fork
  • Parchment paper

Method
 

  1. Combine the creamy peanut butter, powdered sugar, and vanilla extract in a mixing bowl, stirring until smooth and well integrated. The mixture should be sticky but workable.
  2. Melt the chopped dark chocolate with the coconut oil using a double boiler or microwave in short bursts, stirring until the mixture is glossy and smooth—your kitchen will fill with a rich chocolate aroma.
  3. Pour the melted chocolate into the peanut butter mixture and fold together thoroughly until you have a uniform, slightly thickened batter.
  4. Cover the bowl and chill the mixture in the fridge for about 2 hours, or until it firms up enough to scoop easily. It should be firm but still pliable.
  5. Use a small scoop or teaspoon to portion out the chilled mixture and roll gently between your hands to form smooth, round balls. Place them on parchment-lined trays and refrigerate for another 30 minutes.
  6. Re-melt a portion of dark chocolate with coconut oil, stirring until shiny and smooth. Dip each chilled ball into the melted chocolate using a fork, swirling to coat evenly, then lift and tap gently to remove excess chocolate.
  7. Place the coated truffles back onto the parchment paper. Sprinkle with sea salt or chopped nuts if desired, pressing lightly to help toppings adhere.
  8. Chill the finished truffles in the fridge for at least 30 minutes to set the chocolate coating fully. They will develop a beautiful glossy finish and a firm texture.
  9. Once set, serve the truffles slightly chilled or at room temperature for the best fudgy melt-in-your-mouth experience. Enjoy these decadent bites!

Notes

For a softer center, reduce chilling time slightly. To make them dairy-free, substitute dark chocolate with dairy-free options and skip any toppings containing dairy.