Ingredients
Equipment
Method
- In a small mixing bowl, combine the peanut butter and powdered sugar. Mix with a spatula until the mixture is smooth, slightly sticky, and well integrated. The mixture should be easy to scoop but hold together when shaped.
- Break the dark chocolate into smaller pieces and place them in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until the chocolate is melted and glossy. Be gentle to prevent burning.
- Pour the melted chocolate into the peanut butter mixture. Add the butter and fold everything together with a spatula until fully combined and smooth. The aroma should be rich, with hints of roasted peanuts and chocolate.
- Cover the mixture with plastic wrap and chill in the fridge for about 30 minutes, or until it firms up enough to scoop and shape without sticking excessively.
- Using a teaspoon or small scoop, portion out about a tablespoon of the mixture. Gently roll between your palms into rough, uneven balls—embrace the imperfect, messy look that adds to their charm.
- Dip each truffle into the melted chocolate, using a fork or toothpick to coat it completely. Let the excess chocolate drip off, then place the coated truffle onto a baking sheet lined with parchment paper. For extra flavor, sprinkle with sea salt or crushed peanuts immediately after coating.
- Optional: Roll some of the coated truffles in crushed peanuts or shredded coconut for added texture. Chill the tray in the fridge for another 15 minutes so the chocolate sets firm and shiny.
- Once the chocolate is set, transfer the truffles to a plate or an airtight container. Let them rest at room temperature or refrigerate until ready to serve. Enjoy these messy, nostalgic bites anytime you crave a decadent treat.
Notes
Feel free to customize with different toppings like crushed graham crackers or shredded coconut. The key is embracing the imperfect, messy process for a more personal and satisfying treat.