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.
Servings 10 large truffles
Calories 112kcal
Ingredients
- ½ cup+1tbsp natural peanut butter crunchy or smooth
- 3 tablespoons heavy/double cream
- 1 tablespoon cocoa powder
- 2½ tablespoons confectioners/icing sugar
- ¼ cup *candied/crystallised ginger very finely chopped
- 5.29 ounces 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