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    Home » Recipes » Sweet Things/Desserts

    Peanut Butter Chocolate Truffles

    November 30, 2022 By Monika Last Updated November 30, 2022 11 Comments

    Jump to Recipe

    Peanut Butter Truffles feature creamy peanut butter chocolate balls with specks of sweet and spicy ginger encased in dark chocolate and topped with a sprinkle of sea salt flakes. Incredibly easy to make, perfect as an edible gift!

    See also Christmas chocolate truffles!

    Top down view of peanut butter truffles in crystal bowl.

    These no-bake Peanut Butter Truffles are made with a delicious chocolatey peanut butter filling that's easy to make and doesn't require the use of an electric mixer. A bowl and spoon will suffice!

    The filling mixture is not overly sweet and consists mainly of natural peanut butter so these chocolate peanut butter truffles are also healthier than most truffle recipes.

    Peanut butter truffles ingredients and substitutions

    • Peanut butter: use natural peanut butter, either smooth or crunchy.
    • Cocoa powder: you can use cacao instead (your peanut butter filling won't be quite as dark).
    • Confectioners/icing sugar.
    • Heavy cream/double cream.
    • Candied/crystallised ginger: if you omit this ingredient your truffles will still be delicious though for me the ginger adds an extra special quality to this recipe. Alternatively use toffee bits.
    • Chocolate: for coating the truffles.
    • Sea salt flakes: for sprinkling on top.
    Ingredients for making chocolate peanut butter truffles in individual dishes.
    Peanut butter truffles ingredients.

    What peanut butter to use

    Use natural peanut butter made with just peanuts. Make sure it doesn't contain salt, palm oil, sugar or any other ingredient. You can use either smooth or crunchy peanut butter (I used the latter for added texture).

    What chocolate to use

    I recommend using dark chocolate (or baking chocolate) with approx. 55-65% cocoa solids. Ultimately, however, the choice is yours and you can use 'darker' chocolate, with 70-75% cocoa solids, for example, if you prefer. (Remember that the higher the percentage of cocoa solids the more bitter the chocolate).

    Equipment you'll need

    2 bowls: 1 for combining the filling ingredients, 1 for melting the chocolate.

    Large spoon, fork and spatula.

    Large sheet and parchment paper.

    Step-by-step recipe instructions

    1.Combine filling ingredients: To a bowl add the peanut butter, cocoa powder and confectioner's sugar and stir until all the ingredients are thoroughly mixed in.

    Peanut butter, cocoa and sugar in bowl with spatula.

    2. Add cream: Stir in the cream.

    Making peanut butter truffle filling mixture in bowl.

    3. Add ginger: Fold in the crystallised ginger. Refrigerate the mixture for 1 hour.

    Truffle filling mixture with crystallised ginger in bowl.
    3a.
    Chocolate and peanut butter truffle mixture in bowl with spatula.
    3b.

    4. Form peanut butter balls: Form balls and place on a plate (you should have about 10 large or 12 smaller balls). Refrigerate while you prepare the chocolate.

    7 chocolate balls on top of white plate.

    5. Melt chocolate: Place the chocolate pieces in a dry, heat-proof bowl and melt (either over a pot of gently simmering water or in a microwave) almost completely then stir with a spatula until smooth. Take care not to add any moisture into the chocolate. 

    Melted chocolate in mixing bowl with green spatula.

    6. Coat in chocolate: One by one immerse each ball in the melted chocolate. Lift out using a fork, letting excess chocolate drip back into the bowl before placing each truffle on top of parchment (use a spatula to gently push the truffle off the fork onto the sheet, if necessary). Sprinkle with sea salt flakes immediately (the chocolate will start setting very quickly). 

    Side view of chocolate covered truffles on top of parchment.

    7. Refrigerate: Once the chocolate has set refrigerate your peanut butter truffles for approx. 30 minutes before serving.

    Variations

    Add a healthy twist by using cocoa (or cacao powder) instead of the chocolate for coating the balls.

    Try using white chocolate instead of dark for a different flavour dimension.

    Use different toppings depending on your preference and what you have in your cupboard. These can include colourful sprinkles, desiccated coconut, popping candy or crushed toffee bits. For an extra special finish dust your chocolate and peanut butter truffles with edible glitter!

    Top tips for making chocolate truffles with peanut butter

    • Use either smooth or crunchy natural peanut butter.
    • Break your chocolate into similar sized pieces so they melt at the same time.
    • Refrigerate the truffle balls while you melt the chocolate.
    • Coating in chocolate: If the chocolate starts to thicken microwave it briefly to loosen the consistency before coating the next ball.
    • Crystallised ginger (also called candied ginger) is sugar coated ginger that has been cooked in syrup and dried.  Stem ginger in syrup should not be used in this recipe.
    • Best served at room temperature. Remove from the fridge 30 minutes before serving.
    • Storing: Refrigerate your peanut butter chocolate truffles in a bowl or plastic container, covered for up to a week (or a little longer if they still taste fresh).
    • Freezing: Place the truffles in an airtight container, cover and freeze for up to 2 months. Remove from the freezer several hours before serving (or defrost in the fridge overnight and bring up to room temperature before serving).
    • How many truffles will I get? You should get approx. 10 large or 12-13 smaller truffles.

    What to do with leftover melted chocolate

    If you've got leftover melted chocolate you can turn it into a delicious snack by dipping chunks of banana or strawberries in it.  You could also spread it on plain or digestive biscuits.

    Side view of chocolate truffles in 2 colourless cups with crystallised ginger in front and wooden board in background.

    More peanut butter chocolate recipes to try next

    • Prune, Nut and Chocolate Energy Balls
    • Quinoa Mocha Energy Balls Recipe
    • Healthy Chocolate Oatmeal Cookies
    • Blackberry Granola Bars Recipe

    See also these other healthier dessert recipes!

    Recipe

    Top down view of peanut butter truffles in crystal bowl.

    Peanut Butter Chocolate Truffles

    Peanut Butter Truffles feature creamy peanut butter chocolate balls with specks of sweet and spicy ginger encased in dark chocolate and topped with a sprinkle of sea salt flakes.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: gluten free, vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Chilling: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 10 large truffles
    Calories: 112kcal
    Author: Monika Dabrowski

    Ingredients

    • ½ cup+1tbsp (135 g) natural peanut butter crunchy or smooth
    • 3 tablespoons heavy/double cream
    • 1 tablespoon cocoa powder
    • 2½ tablespoons confectioners/icing sugar
    • ¼ cup (35 g) *candied/crystallised ginger very finely chopped
    • 5.29 ounces (150 g) dark chocolate broken into similar sized pieces
    • Sea salt flakes for sprinkling on top

    Instructions

    • Combine filling ingredients: To a bowl add the peanut butter, cocoa powder and confectioner's sugar and stir until all the ingredients are thoroughly mixed in.
    • Add cream: Stir in the cream.
    • Add ginger: Fold in the crystallised ginger. Refrigerate the mixture for 1 hour.
    • Form peanut butter balls: Form balls and place on a plate (you should have about 10 large or 12 smaller balls). Refrigerate while you prepare the chocolate.
    • Melt chocolate: Place the chocolate pieces in a dry, heat-proof bowl and melt (either over a pot of gently simmering water or in a microwave) almost completely then stir with a spatula until smooth. Take care not to add any moisture into the chocolate. 
    • Coat in chocolate: One by one immerse each ball in the melted chocolate. Lift out using a fork, letting excess chocolate drip back into the bowl before placing each truffle on top of parchment (use a spatula to gently push the truffle off the fork onto the sheet, if necessary). Sprinkle with sea salt flakes immediately (the chocolate will start setting very quickly). 
    • Refrigerate: Once the chocolate has set refrigerate your peanut butter truffles for approx. 30 minutes before serving.

    Notes

    • Use either smooth or crunchy natural peanut butter.
    • Break your chocolate into similar sized pieces so they melt at the same time.
    • Refrigerate the truffle balls while you melt the chocolate.
    • Coating in chocolate: If the chocolate starts to thicken microwave it briefly to loosen the consistency before coating the next ball.
    • *Crystallised ginger (also called candied ginger) is sugar coated ginger that has been cooked in syrup and dried.  Stem ginger in syrup should not be used in this recipe.
    • Best served at room temperature. Remove from the fridge 30 minutes before serving.
    • Storing: Refrigerate your peanut butter chocolate truffles in a bowl or plastic container, covered for up to a week (or a little longer if they still taste fresh).
    • Freezing: Place the truffles in an airtight container, cover and freeze for up to 2 months. Remove from the freezer several hours before serving (or defrost in the fridge overnight and bring up to room temperature before serving).
    • How many truffles will I get? You should get approx. 10 large or 12-13 smaller truffles.

    Nutrition

    Serving: 1serving | Calories: 112kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 5mg | Sodium: 5mg | Potassium: 119mg | Fiber: 2g | Sugar: 6g | Vitamin A: 72IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you've made these peanut butter truffles with chocolate I'd love to know how they turned out for you. Let me know in the comments below, thanks:)

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    1. Monika

      April 10, 2019 at 7:19 am

      Thank you!

      Reply
    2. Monika

      April 09, 2019 at 11:14 am

      I am glad you've embraced peanut butter, such a fabulous ingredient, and thanks for co-hosting FF!

      Reply
    3. Jo Allison / Jo's Kitchen Larder

      April 08, 2019 at 7:56 pm

      5 stars
      These look really pretty Monika! I love dark chocolate, peanut butter and anything with ginger so am definitely going to give them a go. I'm glad you mentioned that stem ginger in syrup won't work here as this is the one I tend to use but for these beauties I shall be getting some crystallised one instead ! Perfect little treat!

      Reply
      • Monika

        April 09, 2019 at 11:25 am

        Thanks Jo, do let me know how they turned out!

        Reply
    4. Jhuls | The Not So Creative Cook

      April 07, 2019 at 11:15 am

      I am not a huge fan of peanut butter, but when it chocolate, I loved it! These truffles look so pretty and they sound yummy with the addition of ginger! Thank you for sharing!

      Reply
      • Monika

        April 08, 2019 at 7:10 am

        Thanks Jhuls!

        Reply
    5. Monika

      April 06, 2019 at 7:25 pm

      Thanks! Your baking is so creative I am surprised you've never combined peanut butter with ginger, I hope you'll like it if you give it a go:)

      Reply
    6. Kat (The Baking Explorer)

      April 05, 2019 at 8:43 pm

      5 stars
      Ooo I never thought of puttting peanut butter with ginger, I need to try it!

      Reply
      • Monika

        April 06, 2019 at 7:26 pm

        Let me know how it turns out for you if you do:)

        Reply
    7. Monika

      April 05, 2019 at 8:21 pm

      Thanks, it really was a tasty combo!

      Reply
    8. Monika

      April 05, 2019 at 3:56 pm

      Thank you Mollie, it really is a good combo, also used it for the first time, and I'll definitely use it again.

      Reply

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