Chocolate Peanut Butter Whiskey Truffles
User Reviews
5
Chocolate Peanut Butter Whiskey Truffles
Description
Set in two parts—the filling and the coating—these truffles blend semisweet chocolate, butter, creamy peanut butter, heavy cream, and whiskey. The filling ingredients are gently melted together using a heatproof bowl over simmering water until smooth. After mixing in the whiskey, the mixture chills for several hours or overnight to firm up enough for scooping and rolling into balls.
The truffles are then coated by dipping into tempered chocolate, which hardens with a smooth, shiny exterior. Optional chopped peanuts offer a pleasant crunch to contrast the creamy interior. The final result is a truffle with a rich, silky texture and moderately sweet, nutty chocolate flavor enhanced by the warmth of whiskey.
These truffles make an indulgent treat suited to gifting or serving alongside coffee or dessert wines. The technique requires patience in chilling the filling and tempering chocolate but yields professionally styled confections with rich depth of flavor.
Non-tempered chocolate coating may be substituted by melting chocolate with a small amount of coconut oil or shortening to ease dipping; just keep truffles chilled when serving.
Ingredients
For the truffles:
- 8 ounces semisweet chocolate finely chopped, 227 grams, baking
- 2 tablespoons unsalted butter cubed, 28 grams
- 1/2 cup peanut butter 135 grams, creamy
- 1/4 cup heavy cream
- 1 to 2 tablespoons whiskey
For the coating:
- 10 ounces chocolate 283 grams, tempered
- peanuts for garnish, if desired, finely chopped
Instructions
Make the truffle filling:
- Place the chocolate, butter, peanut butter, and cream in the heatproof bowl set over a saucepan of simmering water. Heat, stirring frequently, until the mixture is melted and smooth.
- Remove from heat. Stir in the whiskey.
- Refrigerate, uncovered, for 2 hours or overnight or until solid enough to be scoopable.
- Use a small 1-Tablespoon spring-loaded scoop to form mounds of chocolate onto a parchment lined baking sheet.
- Roll the mounds into balls with the palms of your hands. If the mixture gets too warm and melts, return to fridge for 15 minutes before continuing to roll.
- Return the truffles to the baking sheet and chill for another 30 minutes, or until firm.
Coat in chocolate:
- Dip the balls in tempered chocolate. For smooth results, use a fork or chocolate dipping tool to completely plunge the ball in chocolate. Lift up and tap the hand holding the fork to allow the excess chocolate to drip back into the bowl. Use a toothpick to gently slide the dipped truffled onto a parchment lined baking sheet.
- Sprinkle with chopped peanut before the chocolate sets, if desired. Repeat with remaining balls, wiping off your fork with a paper towel after every couple truffles. Let the truffles set completely before serving or storing.
- The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks.
Notes
- If you prefer not to temper chocolate for coating, melt fresh chocolate with about 1 teaspoon of refined coconut oil or shortening for an easier dip; serve these truffles chilled for best texture.
- Chill the truffle mixture thoroughly before rolling to prevent melting and make handling easier.
User Reviews
Overall Rating
5
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