Go Back

Chocolate Peanut Butter Truffles with a Crunchy Surprise

These decadent truffles feature a smooth, melt-in-your-mouth chocolate and peanut butter filling, generously studded with crushed peanut brittle for a delightful crunch. The process involves melting chocolate, mixing a creamy peanut butter base, folding in crunchy brittle, shaping into balls, and coating with glossy chocolate. The finished truffles are visually appealing with a shiny exterior and a surprising textured interior, perfect for satisfying sweet cravings.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate chopped
  • 1 cup peanut butter natural, unsweetened
  • 2 tablespoons unsalted butter softened
  • 0.5 cup powdered sugar sifted
  • 0.5 cup crushed peanut brittle lightly toasted
  • 1 tablespoon vanilla extract
  • additional cocoa powder for dusting

Equipment

  • Heatproof bowl
  • Spatula
  • Small baking sheet
  • Toothpicks or small forks

Method
 

  1. Place the chopped dark chocolate in a heatproof bowl. Set the bowl over a pot of simmering water and stir gently until the chocolate is completely melted, glossy, and smooth—about 3-4 minutes. Remove from heat and set aside to cool slightly.
  2. In a mixing bowl, combine the peanut butter, softened butter, and vanilla extract. Mix with a spatula until the mixture is smooth and creamy, about 2 minutes. This forms the rich, sticky base for your truffles.
  3. Add the sifted powdered sugar to the peanut butter mixture and fold it in thoroughly. The mixture should become thick and slightly sticky, perfect for shaping.
  4. Gently fold the toasted and crushed peanut brittle into the peanut butter mixture. Distribute evenly but retain some chunks for that satisfying crunch inside each truffle.
  5. Using a teaspoon or small cookie scoop, scoop out small portions of the mixture and roll them between your palms into 1-inch balls. Place these on a parchment-lined baking sheet. Chill in the refrigerator for about 20 minutes until firm.
  6. Dip each chilled truffle into the melted chocolate using a toothpick or small fork, ensuring it’s fully coated. Gently tap off any excess chocolate and place the coated truffle back on the parchment. Repeat until all are coated.
  7. Transfer the coated truffles to the fridge and chill for at least 30 minutes until the chocolate coating is shiny and set. This step helps the chocolate crack-resistant and enhances the overall appearance.
  8. Once set, dust the truffles lightly with cocoa powder for a finished look and added flavor. Serve chilled or at room temperature for the best texture.

Notes

For an extra touch, sprinkle chopped nuts or additional brittle on top before the chocolate sets. Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze the uncoated or coated truffles and thaw in the fridge when ready to enjoy.