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Dark Chocolate Peanut Butter Truffles
2 h 30 m
“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.”
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
2½ cups finely chopped dark chocolate or chocolate chips (53-60% cocoa; about 1 pound; see Tips), divided
Flaky salt for garnish
1Line a rimmed baking sheet with parchment paper.
2To 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.
3Remove 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.
4To 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.
5To 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.
6Let 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.