These chocolate peanut butter truffles are what I make when I want something rich and satisfying without turning on the oven.
They feel indulgent but still simple, made from ingredients I usually already have around.
I like keeping a small batch of these in the fridge for moments when a square of chocolate just isn’t enough.
Behind the Recipe
I started making truffles like this after realizing how naturally chocolate and peanut butter come together without much help. There’s no need for cream or complicated techniques here. The texture comes from chilling, and the flavor does all the work on its own. This version stuck because it’s reliable and easy to scale up or down.
Recipe Origin or Trivia
Chocolate truffles are traditionally made with cream-based ganache, but modern home versions often use nut butters for richness and structure.
Peanut butter truffles became especially popular as no-bake treats that balance sweetness, salt, and fat in a simple way.
Why You’ll Love This Recipe
- No baking required: Simple and oven-free
- Rich and satisfying: Deep chocolate and peanut butter flavor
- Easy to portion: Perfect bite-sized treats
- Naturally gluten-free: No flour needed
- Customizable: Easy to change toppings or coatings
- Make-ahead friendly: Stores well in the fridge
- Great for gifting: Looks polished with minimal effort
Chef’s Pro Tips for Perfect Results
- Use good chocolate: Flavor really matters here
- Warm peanut butter slightly: Makes mixing smoother
- Chill thoroughly: Ensures clean scooping
- Dip quickly: Prevents melting during coating
- Let set fully: Gives a glossy finish
Ingredients in This Recipe
- Dark chocolate (200 g): Forms the rich chocolate base
- Peanut butter (1 cup, natural): Adds creaminess and structure
- Honey or maple syrup (¼ cup): Sweetens and balances bitterness
- Salt (pinch): Sharpens flavors
- Additional chocolate (melted): For dipping and coating
- Crushed peanuts or sea salt (optional): Adds texture and contrast
Kitchen Tools You’ll Need
- Heatproof bowl: For melting chocolate safely
- Small spoon or cookie scoop: For even portions
- Parchment paper: Keeps truffles from sticking
Instructions for Making This Recipe
- Chop chocolate: Finely chop dark chocolate and place in a heatproof bowl
- Melt chocolate: Microwave in 30-second bursts, stirring until smooth
- Mix peanut butter base: Combine peanut butter, honey, and salt in a bowl
- Warm mixture: Heat peanut butter mixture briefly until just warm
- Combine: Stir melted chocolate into peanut butter mixture until glossy
- Chill: Cover and refrigerate for 2–3 hours until firm
- Shape truffles: Scoop and roll into balls
- Dip: Coat each truffle in melted chocolate
- Top: Sprinkle with crushed peanuts or sea salt if using
- Set: Chill for 30 minutes until coating is firm
- Serve: Let sit at room temperature briefly before serving
Ingredient Substitutions
- Peanut butter: Almond butter or sunflower seed butter
- Honey: Maple syrup or agave
- Dark chocolate: Semi-sweet works if preferred
- Toppings: Cocoa powder, shredded coconut, or cacao nibs
Ingredient Spotlight
- Dark Chocolate: Provides depth and balance against sweetness
- Peanut Butter: Creates a soft, creamy center without dairy
Chocolate Peanut Butter Truffles
These chocolate peanut butter truffles are small, bite-sized confections made by blending creamy peanut butter with melted dark chocolate and honey, then chilling until firm. Once shaped and dipped in glossy chocolate, they develop a smooth, rich exterior with a soft, luscious center, offering a perfect balance of sweetness and nuttiness. The final result is a decadent, melt-in-your-mouth treat that’s both simple to make and irresistibly delicious.
Ingredients
Equipment
Method
- Chop the dark chocolate into small pieces and place them in a heatproof bowl.
- Gently melt the chocolate using a microwave in 30-second bursts, stirring each time until smooth and glossy.
- In a separate bowl, mix the peanut butter, honey, and a pinch of salt until well combined and smooth.
- Warm the peanut butter mixture slightly in the microwave for about 30 seconds until it’s just warm and easier to blend.
- Pour the melted chocolate into the peanut butter mixture and stir thoroughly until completely smooth and shiny.
- Cover the bowl and chill the mixture in the fridge for 2-3 hours, or until firm enough to scoop and roll.
- Using a small spoon or cookie scoop, portion out the mixture and roll it gently into balls with your hands.
- Re-melt some chocolate if needed, then dip each truffle quickly into the melted chocolate, turning to coat evenly.
- Place the dipped truffles on parchment paper and sprinkle with crushed peanuts or sea salt, if desired.
- Chill the coated truffles for another 30 minutes until the chocolate is set and glossy.
- Serve the truffles at room temperature and enjoy their soft, rich interior with a shiny chocolate coating.
Notes
For best results, keep the truffles refrigerated and bring to room temperature before serving for optimal texture and flavor.
Texture & Flavor Secrets
- Soft interior: Comes from peanut butter and honey
- Firm shell: Achieved by chilled chocolate coating
- Balanced sweetness: Salt keeps flavors in check
What to Avoid
- Overheating chocolate: Can seize or turn grainy
- Skipping chill time: Makes shaping difficult
- Thick coating: Can overpower the filling
Nutrition Facts (Approximate, per truffle)
- Calories: 150
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 12 g
- Sugar: 9 g
- Sodium: 60 mg
Make-Ahead and Storage Tips
- Make ahead: Prepare up to 5 days in advance
- Storage: Refrigerate in an airtight container
- Freezing: Freeze up to 1 month, thaw before serving
How to Serve This Dish
- As dessert: After dinner or gatherings
- With coffee: Pairs well with espresso
- For gifting: Pack in small boxes
Creative Leftover Transformations
- Chopped topping: Sprinkle over ice cream
- Sandwich filling: Press between cookies
- Hot chocolate add-in: Stir into warm milk
Variations to Try
- Crunchy center: Add crushed peanuts inside
- Spicy chocolate: Add a pinch of chili powder
- Espresso twist: Mix in instant coffee powder
- White chocolate dip: For contrast
- Vegan version: Use maple syrup and dairy-free chocolate
FAQs
- Are these no-bake? Yes
- Can I skip the coating? Yes, roll in cocoa powder instead
- Do they melt at room temperature? Slightly, keep cool
- Can I use crunchy peanut butter? Yes, texture will be chunkier
- Are they vegan? Yes if using maple syrup
- Can I reduce sweetness? Use less honey or darker chocolate
- How long do they last? Up to 5 days refrigerated
- Can kids help make these? Yes, with supervision
- Can I double the recipe? Absolutely
- Why chill before rolling? Helps truffles hold their shape
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
