Peanut Butter and Chocolate Truffles


  • 1 C peanut butter chips.
  • 3/4 C butter.
  • 1/2 Cup cocoa.
  • 1 Can (14 oz) sweetened condensed milk.
  • 1 Tablespoon vanilla.

Preparation Method:

  • In a heavy saucepan, over low heat, melt chips with butter.
  • Stir in cocoa until smooth. Add condensed milk and vanilla.
  • Cook and stir until thickened and well blended, about 4 minutes.
  • Remove from heat. Chill until firm enough to handle.
  • Shape into 1-inch balls.
  • Roll in desired coating.
  • Chill until firm.
  • Store, covered in refrigerator
  • Prepare the Silicone Molds for the chocolate.
  • Put the filling grains inside each mold as desired.
  • Pour the chocolate inside the molds.
  • Leave it until it cools at the temperature of the Kitchen.
  • Put it in the refrigerator until it becomes fully coherent.
  • Take it out of the molds and serve it cold with coffee, and aluminum foil can be used as an alternative to Silicone Molds as follows:
  • Put the chocolate mixture in another bowl.
  • Put it in the refrigerator until it cools and sticks slightly so that it is formed and divided with a spoon.
  • Get aluminum foil, and then cut it into medium sized squares.
  • Bring the chocolate from the refrigerator.
  • Put a spoonful of each aluminum sheet with one or more of the fillings, pressing it to be in the middle of the chocolate.
  • Wrap the chocolate as desired, tightening it and enabling it to take the desired shape.
  • Keep the chocolate chips in the refrigerator until they solidify and harden.

Warm regards,
Best Nice Deals Team

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