This recipe is going to be perfect for those days when you don’t want to include the oven to make dessert! These are incredibly delicious by their own but they’re also perfect to decorate cakes, cupcakes or the serve with ice cream!

If you want to make them with some extra chocolate punch, just add some chocolate chips into the peanut butter mixture to end with some fantastic Peanut Butter Double Chocolate Truffles.

Preparation time: 1 hour
Yields: 25 truffles

Ingredients:

• 1 cup of peanut butter, creamy or crunchy
• ¼ cup of butter, room temperature
• 2 cups of powdered sugar
• 2 cups of chocolate candy coating chips
• 1 tsp of vanilla extract
• A pinch of salt

Method:

For the truffles

1. In a large bowl, mix together your favorite kind of peanut butter and the room temperature butter. You can do this either with an electric mixer or by hand using a whisker.
2. Add the vanilla extract and stir really well.
3. Sift the powdered sugar and salt into the bowl and combine until you get an even mixture. It is important to sift the sugar to avoid lumps.
4. Refrigerate for at least 40 minutes.

To assemble:

1. Melt your chocolate candy coating chips. I recommend to melt them using the bain marie method, also known as double boiler; but the microwave can help you too!
2. When your peanut butter mixture is already chilled. Take about half a tbsp and make a ball. Repeat until the bowl is empty.
3. Dip each peanut butter ball into the melted chocolate candy coating.
4. Line them in a baking sheet and let the truffles set before serving.
5. Tip: If you want, add some toppings like sprinkles or sea salt on top of the truffles before the chocolate completely sets!