Peanut Butter Double Chocolate Truffles. This is an absolutely delicious and simple recipe for homemade peanut butter double chocolate truffles. The double chocolate coming from milk AND white. Peanut Butter Chocolate Truffles are an easy recipe for elegant chocolate truffles bursting with peanut butter and chocolate flavor.
Truffles won't be intimidating any longer after making these delightful little chocolate candies.
Add cream cheese and peanut butter.
The result was the best chocolate truffles I've ever tasted.
You can have Peanut Butter Double Chocolate Truffles using 5 ingredients and 4 steps. Here is how you cook that.
Ingredients of Peanut Butter Double Chocolate Truffles
- Prepare 65 g of dairy free white chocolate melted.
- You need 65 g of smooth peanut butter.
- It's 55 g of dairy free cream cheese.
- You need 50 g of icing sugar.
- It's 85 g of dairy free dark chocolate melted.
Simple dark chocolate ganache enrobed in a layer of silky dark chocolate. I found myself in a similar situation with these truffles. I kept racking my brain on how to make them fancier, more creative, more different than all of the other chocolate. Chocolate, peanut butter, and banana are simmered together and chilled, creating a delicious truffle treat.
Peanut Butter Double Chocolate Truffles step by step
- Whisk together the melted white chocolate, peanut butter and cream cheese Gradullay beat in the icing sugar.
- Chill the dough in the fridge for 30 minutes Dvivide into 10 balls.
- Dip the truffles in the melted dark chocoalte until fully coated Place on a baking sheet and allow the chocolate to set.
- Store the truffles in the fridge.
I use natural peanut butter in this recipe. In a medium-sized pan, combine dark chocolate chips and heavy With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt). In a small bowl, melt peanut butter. Use a whisk to break up Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine.
