How to Make Peanut Butter Truffles
Peanut butter and chocolate are a winning combination, so peanut butter truffles will be a hit at any party. Not to mention, this decadent dessert will also make a wonderful gift for anniversaries, birthdays, and holidays because they look as delicious as they taste. Once you get the hang of making these creamy, rich truffles, they will be your go-to dessert for any occasion.
Tips for the Perfect Truffles
Whether you’re making triple-chocolate truffles or cookie dough truffles, here are tips for making the most delicious version of this dessert possible.
- Avoid using too much liquid. If your mixture is too watery, then it will be difficult to roll your truffles. You should easily be able to roll the dough between your palms to create uniform balls. If the mixture is too soft, try putting it in the fridge or freezer for a few minutes. Once it firms up, try to roll your truffles again.
- Use high quality chocolate. Not all ingredients are going to taste the same. If you use higher quality chocolate and peanut butter, the truffles should come out smoother. Also, make sure you chop your chocolate into fine pieces because it will dissolve easier when it is chopped well.
- Present them nicely. When you’re gifting truffles to family and friends, place them in mini cupcake liners, then arrange them in a gift box. Or place them in a mason jar and top it with a bow. No matter how you arrange these sweet desserts, they make for a thoughtful, handmade gift.
Ingredients
-
2 cup sugar
-
1 5 ounce can evaporated milk
-
½ cup butter
-
2 cup tiny marshmallows
-
¾ cup creamy peanut butter
-
½ teaspoon vanilla
-
12 ounce dark or bittersweet chocolate, chopped
-
2 teaspoon shortening
-
Finely chopped peanuts (optional)
Directions
-
Create the Base
Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
-
Finish the Filling and Set
Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
-
Mold the Truffles
Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
-
Dip in Chocolate
In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set. The test kitchen recommends, drizzling with a little extra melted milk chocolate.
Makes about 50 truffles.
Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.
Nutrition Facts (per serving)
| 121 | Calories |
| 6g | Fat |
| 15g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 50 | |
| Calories 121 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 3g | 15% |
| Cholesterol 6mg | 2% |
| Sodium 36mg | 2% |
| Total Carbohydrate 15g | 5% |
| Total Sugars 13g | |
| Protein 1g | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.