Semi-Sweet Chocolate and Peanut Butter Truffles

Photo by ROMAN ODINTSOV on Pexels.com

Ganache Ingredients

  • 1 cup cream (*see note, next time I will try 2/3 cup cream)
  • 8 oz ( g) semi sweet chocolate, finely chopped
  • 1 cup peanut butter (crunchy or smooth)
  • 1 tsp vanilla
  • 2 tbsp butter
  • 1/8 tsp salt
  • chopped peanuts (optional)*

Coating Ingredients

  • 8 oz. (500 g) dark chocolate
  • chopped peanuts, chocolate sprinkles, Oreo cookie crumbs or other garnish (optional)*

Ganache Mixing Instructions (option 1 – add chocolate to warmed cream)

  1. heat cream with butter and salt until boiling in bowl (microwave or oven) or pot (stove top)
  2. let heated cream sit a few minutes before next step
  3. add chopped chocolate to the bowl/pot in which you have warmed cream
  4. gently move the chocolate so the warmed cream covers it, do not stir yet
  5. let the chocolate and cream sit for a few minutes to warm the chocolate
  6. mix just until the chocolate is melted and the ganache is smooth
  7. add in vanilla and peanut butter (and optional chopped peanuts)
  8. mix just until the ganache is smooth
  9. transfer to a container or leave in existing bowl/pot until the ganache has set

Ganache Mixing Instructions (option 2 – add warmed cream to chocolate)

  1. place chopped chocolate into bowl
  2. heat cream with butter and salt in microwave or on stovetop until boiling
  3. let heated cream sit a few minutes before next step
  4. add warmed cream to the bowl in which you have placed the chopped chocolate
  5. gently move the chocolate so the warmed cream covers it, do not stir yet
  6. let the chocolate and cream sit for a few minutes to warm the chocolate
  7. mix just until chocolate is melted and the ganache is smooth
  8. add in vanilla and peanut butter (and optional chopped peanuts)
  9. mix just until the ganache is smooth
  10. transfer to a container or leave in existing bowl until the ganache has set

Ganache Mixing Instructions (option 2b – add warmed cream to chocolate in food processor)

  1. finely chop chocolate in food processor
  2. heat cream with butter and salt until boiling
  3. let heated cream sit a few minutes before next step
  4. add warmed cream into food processor
  5. process briefly (10-20 seconds), just until combined
  6. add in vanilla and peanut butter (and optional chopped peanuts)
  7. process briefly, just until combined
  8. transfer to a container until the ganache has set

Ganache Setting Instructions

  1. time permitting, let ganache sit until reaches room temperature then cover with saran or bowl/pot lid
  2. time permitting, let ganache sit covered overnight at room temperature to completely set
  3. once the ganache has set you can store in fridge or freezer until you are ready to scoop and form truffle centres, this should not affect the ganache. Before scooping / forming truffle centres the ganache should be left at room temperature long enough so that it can be scooped.
  4. alternatively you can cover the ganache and cool immediately in fridge or freezer but it may affect texture a bit

Ganache Scooping Instructions

  1. scoop using size 100 (approximately 2 tsp) scoop onto parchment or waxed paper lined sheet
  2. gently shape scooped centres into spheres, remembering that truffles do not need to be perfectly round
  3. if the centres are quite soft, you may want to let them set a bit before you gently form into spheres and so that they are a bit easier to dip

Notes

Makes xx truffles using size 100 scoop

When I used 1 cup or cream, the ganache was not quite thick enough (see trouble-shooting tips). Next time I will reduce the volume of cream to 2/3 cup.

The ganache was a bit softer when made using smooth rather than crunchy peanut butter, next time I will slightly reduce the volume of cream when using smooth peanut butter.

Trouble-shooting Tips

If the truffle ganache is too soft to scoop and dip, you can whip the ganache and let it sit again. Or you can warm up the ganache, add some more finely chopped chocolate, stirring until the additional chocolate is fully melted and incorporated then let the ganache re-set.

If the truffle ganache is too thick or is crumbly, you can warm up the ganache, add some warmed cream, stirring until the additional cream is fully incorporated then let the ganache re-set.