Sweet Melissa Sunday-Peanut Butter Truffles

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I am really excited this week because I am hosting Sweet Melissa Sunday!!! First, I just want to say a big thank you to all the wonderful bakers in this group. They all welcomed me with open arms, always leave such sweet comments on my blog, and are a fun group of bakers. Thanks, girls!!

Today's recipe...Peanut Butter Truffles. I love me some peanut butter and chocolate. It's the taste combination that makes my heart sing and my taste buds dance. Seriously, I love it!! So it was an easy choice for my recipe, this peanut butter truffle.


Ahhh, don't they look lonely? It's because by the time I got them photographed, there were only 3 left! I will post the Sweet Melissa recipe below, but first let me tell you what I changed. I used semi-sweet chocolate instead of bittersweet (can you believe I couldn't find any bittersweet??? Maybe I need to look harder). I refrigerated the truffle base overnight, 2-3 hours was not enough to set it. I tried rolling them in chopped peanuts, but they looked absolutely dreadful. So instead, I rolled the truffle base and then froze the balls. Then I dipped them in light cocoa candy melts and sprinkled them with chopped, salted peanuts.


Don't they look cute???


These were amazing. The slight crack of the chocolate coating opened up to an amazing chocolately inside. So smooth and velvety...soooo good. My only complaint was they were not peanut buttery enough. I would have like to taste the peanut butter inside more. But regardless...they were wonderful!!

This is definitely a keeper recipe. Next time, with more peanut butter inside. I hope you had a great time baking these, I can't wait to check out all the SMS bakers to see what they did this week!

Here is the recipe in full:

Peanut Butter Truffles

12 ounces best-quality bittersweet (64-68%) chocolate
1 3/4 cups heavy cream
1/4 cup peanut butter, smooth or chunky
5 tablespoons unsalted butter, softened
2 cups roasted salted peanuts, finely chopped for rolling

1. Chop the chocolate into small pieces and put in small bowl.

2. In a small saucepan over medium heat, heat the heavy cream and peanut butter while stirring to scalding, or until the cream is steaming and tiny bubbles have formed along the edges. Do not boil. Whisk until smooth.

3. Pour the hot peanut butter cream over the chocolate to cover completely. Set aside for 5 minutes, then whisk until smooth.

4. Whisk the butter to the still-warm chocolate mixture until smooth.

5. Refrigerate uncovered until the truffle base is firm enough to scoop, at least 2 hours. Using a small #100 cookie scoop or a teaspoon, scoop out the truffle base and form into bolls by rolling them around quickly in your hands.

6. Place the chopped peanuts in a shallow soup bowl. Roll each truffle in the peanuts to cover.

The truffles are best eaten at room temperature. They keep refrigerated in an airtight container for up to 2 weeks. Let come to room temperature before serving.