Ingredients
Equipment
Method
Chocolate Preparation
- Set up a double boiler on low heat. Combine finely chopped semisweet baking chocolate and unsalted butter. Stir until melted and smooth, about 5-7 minutes.
- In a separate mixing bowl, combine creamy peanut butter, heavy cream, and whiskey. Mix until silky and consistent, about 2-3 minutes.
- Pour the melted chocolate mixture into the peanut butter blend. Stir until uniform and creamy. Cover and refrigerate for about 15 minutes.
- Scoop mounds of the fudge mixture onto a parchment-lined baking sheet and roll into balls. Refrigerate for 15 minutes to firm up.
- Melt tempered chocolate. Coat each truffle and place back on the lined baking sheet. Optionally, sprinkle with chopped peanuts.
- Refrigerate coated truffles for about 30 minutes to set the chocolate.
Nutrition
Notes
These truffles are perfect for gatherings and can be customized with different nut butters or liqueurs.
