Chocolate Peanut Butter Truffles

Ingredients

• 227 g (8 ounces)cream cheese, softened
• 360 g (3 cups)confectioners’ sugar
• 306 g (1 3/4 cups)semi-sweet chocolate chips
• 250 g (1 cup)peanut butter
• 40 g (1/3 cup)peanuts, finely chopped
• 75 g (3/4 cup)cocoa powder

Instructions

1. 1

   Melt the chocolate

   Heat the chocolate chips in the microwave in 30-second intervals, stirring between each interval, until melted and smooth. Set aside.

2. 2

   Mix and chill

   Using an electric mixer in a large bowl, beat the softened cream cheese with 1 cup of the confectioners’ sugar. Add the melted chocolate and peanut butter, then beat until smooth. Add the remaining 2 cups of confectioners’ sugar and beat on medium speed until combined. Cover the mixture with plastic wrap and refrigerate for about 2 hours, until set.

3. 3

   Shape and coat

   Scoop the set mixture with a melon baller and shape it into balls. Coat half with chopped peanuts and half with cocoa powder. Store in the refrigerator for up to a week.

What are chocolate peanut butter truffles?

Truffles are small, rich sweets shaped into balls and often finished with a coating. This version has a cream cheese, chocolate and peanut butter centre rather than a traditional chocolate ganache.

The two coatings give each batch a choice of finishes: chopped peanuts add crunch, while cocoa gives a drier, more bittersweet outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1385 calories, 30g protein, 172g carbs, 82g fat.

The confectioners’ sugar and chocolate chips supply most of the carbohydrates, while the cream cheese, peanut butter and chocolate contribute much of the fat. Peanut butter, cream cheese and peanuts also provide protein. To balance a serving, have one or two truffles with fresh fruit rather than treating the whole batch as a single portion.

Why the cream cheese matters

Softened cream cheese helps the mixture blend smoothly with the sugar and gives the centre a soft, tangy richness. Let it soften before mixing so it combines without stubborn lumps.

Peanut butter adds both flavour and fat, while the confectioners’ sugar thickens and sweetens the mixture enough to shape after chilling.

Melt the chocolate gently

Short microwave intervals make it easier to control the heat. Stir between each 30-second burst, as the chips continue to melt from their residual heat.

Stop once the chocolate is smooth and melted; overheating can make it stiff or scorched. Set it aside before adding it to the cream cheese mixture.

Chill before shaping

The mixture needs about 2 hours in the refrigerator to firm up. Chilling makes it easier to scoop and roll without the centre sticking excessively to your hands or utensil.

If the mixture still feels too soft to shape, give it more time in the refrigerator rather than adding extra sugar, which would change the recipe’s balance.

Choose a coating

Chopped peanuts give half the truffles a crunchy finish that echoes the peanut butter inside. Chop them finely enough to cling to the surface.

Cocoa powder makes the other half less crunchy and slightly more bitter against the sweet centre. Coat the truffles after shaping so the outside stays distinct.

Serving and timing

These truffles are best served chilled, when the centres are firm and easy to pick up. Since the method does not specify a yield, use the size of your scoop to make the portions consistent.

For a simple dessert spread, serve them alongside fresh fruit or coffee. Keep them refrigerated until shortly before serving.

Recipe notes & tips

• Measure out the first cup of confectioners’ sugar before mixing so the remaining two cups are easy to add later.
• Stir the chocolate thoroughly after each microwave interval to help it melt evenly.
• Scrape down the sides of the bowl if any cream cheese or sugar remains unmixed.
• Use a consistent scoop size so the truffles chill and serve evenly.
• Keep the shaped truffles cold while you work through the coatings.

Variations

• Crunchier coating: Press extra finely chopped peanuts onto the outside of the truffles.
• Cocoa finish: Roll the truffles in cocoa powder for a more bittersweet coating.
• Mixed coating: Divide the batch between peanuts and cocoa as directed, or choose one coating for all.
• Smooth peanut butter: Use smooth peanut butter for an evenly textured centre.
• Slightly smaller bites: Scoop smaller portions and keep the same two coating options.

Common mistakes to avoid

• Overheating the chocolate: It can scorch or seize; use 30-second intervals and stir between them.
• Using cold cream cheese: It may leave lumps; soften it before beating with the sugar.
• Skipping the chilling time: The mixture may be too soft to shape; refrigerate it for about 2 hours.
• Adding all the sugar at once: The mixture can be harder to combine evenly; add 1 cup first, then the remaining 2 cups.
• Chopping the peanuts too coarsely: Large pieces may not cling well; finely chop them for coating.

How to store

Keep the truffles in a covered container in the refrigerator for up to a week. Serve chilled; no reheating is needed.

Frequently asked questions