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Chocolate Peanut Truffles

By 06/02/2021February 12th, 2021No Comments
Chocolate Peanut Truffle cut and up close

These chocolate peanut truffles are super easy to make and can be made using any nut butter and any shade of chocolate. So you can easily mix it up and create dozens of different truffles based on this recipe. These can be eaten as is or dipped in chocolate, as seen in the photos. Either way they’re delicious and keep really well in the fridge for up to 1 month. 

To form these truffles, I used the Silikomart Truffle 5 silicone mould. It’s the perfect bite sized truffle mould. If you like these, you might also like my Hazelnut Truffles too.

Top Tip: When processing the nuts that you’ll roll the truffles in, sieve them after grinding to remove any flour or really small bits. This will give your truffles a clean finish. What about that leftover nut ‘flour’? Use it anywhere you might use ground almonds.

Whisking together all peanut truffle ingredients
Whisk all the truffle ingredients together until smooth
piping the chocolate peanut truffle mixture into mould
Pipe into the mould 2/3
insert a peanut into the centre of the truffle
Insert the peanut
flatten the top
Flatten with a knife or spatula
pop out of mould
Once set, remove from the mould
After dipping allow the excess to drip off
Cover in chopped peanuts
Rate This Recipe
5 from 3 votes

Chocolate Peanut Truffles

These truffles are easy to make and can be made using any nut butter mixed with any shade of chocolate.

Ingredients

Chocolate Peanut Truffles

  • 80 g 85% dark chocolate melted
  • 30 g peanut butter
  • 20 g deodorised coconut oil or plant based butter melted
  • 20 g maple syrup
  • 1 tsp tamari
  • Pinch sea salt

To Finish

  • 200 g chocolate tempered
  • 100 g peanuts

Instructions

Chocolate Peanut Truffles

  • Whisk together all ingredients until smooth.
  • Pipe into the cavities of the mould you’re using to fill 50%, insert a roasted peanut and top up with more ganache. This is the mould I used, but you can use any silicone mould.
  • Gently tap the mould to remove air bubbles and then put in the fridge to set until firm, about 30 mins.

To Finish

  • Grind the peanuts in a food processor until you have small pieces about 2mm-3mm in diameter.
  • Run the peanuts through a sieve to remove the flour. This will give a much cleaner finish to the truffles.
  • Dip a truffle into the chocolate and remove using a small fork or dipping fork.
  • Allow the excess chocolate to drip off before transferring the truffle to the bowl of chopped peanuts to coat.
  • Repeat with the remaining truffles until coated.
  • Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 month. At room temperature they will be soft and from the fridge they will be firm.
Rate This Recipe
5 from 3 votes

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