These small batch chocolate peanut butter truffles are rich, indulgent, and simple. This recipe makes just seven truffles and is great for holiday desserts!
With Valentine’s Day (or Galentine’s Day) festivities coming up, chocolate is on the brain! Not that chocolate is ever far from my mind when it comes to dessert, but it definitely jumps to the front of the line this time of year.
And while I by no means would ask you to rank your favorite chocolate desserts, I’ll put it out there that truffles are up towards the tippy top of my list. They’re rich, they’re dense, and *in essence* they have built-in portion control.
That is, until one truffle turns into two turns into three…🙅
My answer to that (minor) problem are these small batch chocolate peanut butter truffles. This candy recipe features classic base ingredients such as chocolate, cream, and butter to result in a wholly satisfying sweet treat, but the recipe yields just seven truffles. Small batch desserts for the win! These truffles are the perfect thing for sharing with your Valentine or your family, without fretting about a ton of leftover sweets.
These chocolate peanut butter truffles embody one of my favorite food phrases: indulgence in moderation.
Some recipe notes: there’s a total of one-half cup of chocolate chips/chunks in this recipe. I used equal parts dark chocolate (53%) and semisweet chocolate for a deeper flavor. We’re big dark chocolate fans in my house, but I used semisweet as well since all of the sweetness comes from the chocolate. I didn’t want these chocolate peanut butter truffles to border on being bitter.
And chocolate isn’t the only flavor going on here – we have peanut butter. And peanuts! I suppose to cut down on ingredients and steps you can always use crunchy peanut butter, but we’re a creamy PB household so that’s what I used.
Lastly if you’re a big fan of truffles dipped in chocolate, you can definitely coat these that way, but I opted to keep things simple by rolling them in cocoa powder. Up to you – treat yo self, Galentine!
- 1.5-tbsp capacity cookie scoop <– affiliate link
- 1/4 cup (1.5 oz) dark chocolate chips or chunks
- 1/4 cup (1.5 oz) semisweet chocolate chips or chunks
- 3 tbsp heavy whipping cream
- 1 tbsp unsalted butter
- 2 tbsp creamy peanut butter
- 2 tbsp chopped salted peanuts
- Unsweetened cocoa powder, for rolling
- Add dark and semisweet chocolate chips/chunks to a microwave-safe bowl. Microwave in 30-second intervals on half power, stirring after each time, until just melted and smooth. Set aside.
- Heat cream in the microwave for 10 seconds. Pour into the bowl with the melted chocolate, whisking continuously, until smooth.
- Add butter and whisk until melted, popping the bowl back in the microwave for a few seconds if the butter needs extra heat to melt.
- Whisk in peanut butter until combined and smooth.
- Stir in chopped peanut pieces.
- Cover the bowl with plastic wrap, lightly pressing the plastic wrap down to the surface of the chocolate mixture. Refrigerate for several hours, or until the mixture will be firm enough to hold shape.
- Line a baking sheet or plate with parchment paper. Once the chocolate mixture is chilled and firm, scoop truffles using a cookie scoop or spoon and roll into a ball. You may wish to coat your hands with cocoa powder to cut down on sticking. Place truffles on the parchment-lined sheet.
- Stick the round truffles back in the fridge for at least a half hour to firm up again. Roll in unsweetened cocoa powder prior to serving. Store truffles in an air-tight container in the fridge.
I used a 1 1/2 tbsp capacity cookie scoop to yield seven truffles.
Here are some more Valentine’s Day desserts you may enjoy!
Mini Chocolate Strawberry Lava Cakes (makes just 4 cupcake-sized lava cakes)
Valentine’s Day Double Chocolate Cookies (these sprinkles make anything festive!)