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Chocolate Peanut Butter Whiskey Truffles
5 from 12 votes

Chocolate Peanut Butter Whiskey Truffles

Chocolate Peanut Butter Whiskey Truffles meld rich semisweet chocolate with creamy peanut butter and a splash of whiskey into a smooth filling coated in tempered chocolate. The combination of melting the filling ingredients gently over simmering water and chilling them produces firm, scoopable truffles with a balanced interplay of chocolate, nutty peanut butter, and warming whiskey undertones. Coating the chilled truffles in tempered chocolate yields a glossy finish with optional chopped peanuts for texture.

Prep Time
30 mins
Additional Time
2 hrs 45 mins
Total Time
3 hrs 15 mins
Servings: 25 truffles
Course: Dessert
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. Remove from heat. Stir in the whiskey.
  3. Refrigerate, uncovered, for 2 hours or overnight or until solid enough to be scoopable.
  4. Use a small 1-Tablespoon spring-loaded scoop to form mounds of chocolate onto a parchment lined baking sheet.
  5. 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.
  6. Return the truffles to the baking sheet and chill for another 30 minutes, or until firm.
Coat in chocolate:
  1. 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.
  2. 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.
  3. 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.