Ingredients
Equipment
Method
- Start by melting the dark chocolate gently in a double boiler or microwave in short bursts, stirring until smooth and glossy. The scent of rich chocolate will fill your kitchen as it melts.
- In a mixing bowl, combine the creamy peanut butter with softened butter and sifted powdered sugar. Mix until the mixture is smooth, creamy, and uniform in texture—this will be your luscious filling.
- Once the chocolate is melted and smooth, let it cool slightly so it doesn’t melt the peanut butter mixture when combined. Pour a small spoonful of melted chocolate into your mixing bowl and stir to loosen the texture.
- Using a small scoop or spoon, portion out about a teaspoon of the peanut butter mixture. Roll it gently between your palms to form a small ball, then place each one on the parchment-lined baking sheet. Repeat until all the mixture is shaped into balls.
- Pop the tray into the freezer for 10-15 minutes, allowing the peanut butter balls to firm up just enough to handle easily without melting when dipped.
- Remove the peanut butter balls from the freezer. Using a fork or skewer, dip each into the melted chocolate, turning gently to coat evenly. Tap off the excess chocolate and place the coated truffle back on the parchment. Repeat for all the balls.
- Sprinkle with flaky sea salt or crushed nuts immediately after dipping, if desired, while the chocolate is still wet. Let the truffles set at room temperature for about 30 minutes or in the fridge for 15 minutes until the chocolate is glossy and firm.
- Once set, gently pick up the truffles and admire the shiny, crack-free shell that encases the creamy, melt-in-your-mouth peanut butter center. Serve at room temperature for the best flavor and texture.
Notes
For extra crunch, add chopped roasted peanuts into the peanut butter mixture before shaping. To ensure a glossy finish, avoid overheating the chocolate during melting. Store leftovers in an airtight container in the fridge for up to a week.