So you might think it’s weird that this recipe for Peanut Butter Truffles is coming after Valentine’s Day, but technically, every day should be Valentine’s Day, right? I’m a firm believer in treating your loved ones special every day [not to mention yourself as well]. Luckily, these truffles can be made for any occasion, whether it be a birthday, special dinner, or just because.
They look super fancy, are ridiculously easy to make, and are insanely addicting – I ate five on Valentine’s Day and four the day after and I just ate one for breakfast, oops. They aren’t even mine, I made them for someone else, double oops.
1 stick of melted unsalted butter
about 16 oz of creamy peanut butter (I used a mixture of Skippy + Reese’s)
half a pound of dark chocolate, chopped or in chips (I got mine from Trader Joe’s – you can use milk if you want but dark melts easier)
small bar of white chocolate (high quality is best because white chocolate is weird to melt in my opinion – I used Ghirardelli)
Take the melted butter, peanut butter, and confectioners sugar, put it all in a bowl, and mix until you’ve got a smooth and consistent batter that doesn’t easily stick to your hands when you touch it. You may need to add more confectioners sugar – all the recipes I’ve seen have drastically underestimated the amount of sugar needed.
Form this mixture into balls – the size is up to you. I tend to make mine about an inch in diameter. If you’re going to make these truffles right away then stick them in the freezer for 30 minutes – or you can put them in the fridge overnight and then put them in the freezer right before you coat them with chocolate, just to make sure they don’t fall apart.
Everyone has their own “how to melt chocolate” tips. I don’t really have time to deal with double boilers, so when I melt chocolate, I put it in a bowl and stick it in the microwave in 20 second intervals. After each interval I take it out and stir it a little to check how melty it gets. Once it’s melted, stir a couple extra times. Be really careful about this part because overheated chocolate gets chunky and gross.
The way I did this was use two forks to roll them around evenly in the chocolate and then let the excess drip off. Then plop them onto wax paper or a silicone mat. If the chocolate starts to harden in the bowl, put it back in the microwave for about 10 seconds until it gets to your desired consistency.
After putting these back into the fridge until they harden, melt the white chocolate the same way you melted the dark chocolate. Then take a fork, dip it into the chocolate, and drizzle it over the truffles. Stick them back in the fridge until that hardens, put them in a pretty box, and you have truffles that could easily pass for Godiva. Whether you’re giving them as a gift or keeping them all to yourself…enjoy !