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!
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.
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.
2. Add cream: Stir in the cream.
3. Add ginger: Fold in the crystallised ginger. Refrigerate the mixture for 1 hour.
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.
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.
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).
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.
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
Peanut Butter Chocolate Truffles
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
*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.
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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Monika
Thank you!
Monika
I am glad you've embraced peanut butter, such a fabulous ingredient, and thanks for co-hosting FF!
Jo Allison / Jo's Kitchen Larder
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!
Monika
Thanks Jo, do let me know how they turned out!
Jhuls | The Not So Creative Cook
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!
Monika
Thanks Jhuls!
Monika
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:)
Kat (The Baking Explorer)
Ooo I never thought of puttting peanut butter with ginger, I need to try it!
Monika
Let me know how it turns out for you if you do:)
Monika
Thanks, it really was a tasty combo!
Monika
Thank you Mollie, it really is a good combo, also used it for the first time, and I'll definitely use it again.