Dark Chocolate Peanut Butter Truffles

Dark Chocolate Peanut Butter Truffles

2 Reviews
From: EatingWell Magazine, January/February 2018

Looking for a fun cooking project to do with kids? Make chocolate truffles! In this easy vegan dessert recipe, we make a chocolate ganache filling with peanut butter and coconut milk instead of heavy cream. Make chocolate bark with the leftover chocolate and wrap it up together with a few truffles for a beautiful edible gift.

Ingredients 18 servings

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Original recipe yields 18 servings
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  • Ganache
  • 1 cup finely chopped 53% to 60% chocolate or chocolate chips (about 6 ounces; see Tips)
  • ¾ cup coconut milk
  • 6 tablespoons powdered peanut butter, sifted
  • Coating
  • 2½ cups finely chopped dark chocolate or chocolate chips (53-60% cocoa; about 1 pound; see Tips), divided
  • Flaky salt for garnish

Preparation

  • Prep

  • Ready In

  1. Line a rimmed baking sheet with parchment paper.
  2. To prepare ganache: Place 1 cup chocolate in a medium bowl. Heat coconut milk in a small saucepan over medium heat until it begins to bubble around the edges. Pour the coconut milk over the chocolate; let stand until the chocolate is slightly melted, 3 to 4 minutes. Stir until smooth. Add peanut butter powder, 2 tablespoons at a time, stirring until fully incorporated after each addition before adding more. Rap the bowl on the counter to smooth the top. Cover and refrigerate until set, about 1½ hours.
  3. Remove the ganache from the refrigerator and let stand for 10 minutes. Shape into 18 balls, using about 1 tablespoon for each. Place on the prepared baking sheet and refrigerate while you make the coating.
  4. To prepare coating: Put about 2 inches of water in the bottom of a double boiler and bring to a boil. (See Tip.) Remove from heat. Put 2 cups chocolate in the top of the double boiler and place it over the bottom. Clip an instant-read thermometer to the top pan, touching the chocolate. Use a spatula to stir the chocolate until it's melted. Do not let the temperature exceed 118°F. Remove the top pan and add ¼ cup chocolate. Stir until melted. Add the remaining ¼ cup chocolate; stir until melted and the chocolate is 81°F.
  5. To coat truffles: Get the ganache balls out of the refrigerator. Set the top pan back over the bottom and let the chocolate warm up to 88°F, stirring constantly. Remove the top pan. Using 2 forks, dip each ganache ball in the chocolate, letting excess fall back into the pan, and place the truffle back on the parchment. The chocolate should maintain a temperature of 88°F as you work. If it cools, warm it up over the bottom pan, making sure not to let it exceed 90°F or cool below 84°F.
  6. Let the chocolate coating set before serving, about 5 minutes. Sprinkle the truffles with salt, if desired.
  • To make ahead: Store at room temperature for up to 4 days.
  • Tips: To make these vegan, look for a vegan chocolate made without milk products like whey, casein, milk fat and milk solids.
  • To temper properly, you will make more chocolate coating than you need to make the chocolate truffles. Spread the extra on a parchment-lined baking sheet and sprinkle with your favorite toppings, such as toasted nuts or dried fruit, to make chocolate bark.
  • To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan and set a medium or large metal bowl over the water. Allow at least an inch between the water and the bottom of the bowl.
  • Related: How to Make Chocolate Truffles with Your Kids

Nutrition information

  • Serving size: 1 truffle
  • Per serving: 151 calories; 12 g fat(8 g sat); 3 g fiber; 15 g carbohydrates; 3 g protein; 1 mcg folate; 4 mg cholesterol; 10 g sugars; 9 g added sugars; 8 IU vitamin A; 0 mg vitamin C; 3 mg calcium; 1 mg iron; 17 mg sodium; 21 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, ½ other carbohydrate

Reviews 2

February 06, 2018
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By: Devon O'Brien
These truffles are addictively good—so rich and chocolatey with hints of coconut and peanut butter. Will definitely make again for guests and gifts!
December 05, 2017
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By: Penelope Wall
These truffles are insanely delicious, with just the right amount of sweet. I love the creamy filling with hard chocolate shell. Can't wait to try and make these with my kids and give as Christmas gifts!
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