These frozen chocolate peanut butter truffles are a tasty treat that are a cross between candy and ice cream.
These frozen truffles are filled with a concoction of whipped cream, peanut butter, and chcolate ganache. They are then chilled and coated in chocolate and sprinkled with chopped peanuts.
The filling is not actually ice cream. Instead it's light, similar to frozen whipped cream, but it is also flavored with ganache and peanut butter. You won't be able to resist taking tastes while you are making these. It's so tempting.
Typically, at the end of dinner, I love to have a mini frozen ice cream treat, especially if it's chocolate. In fact, a day is not complete without some chocolate. These truffles fit the bill. Plus, they are even lighter than ice cream.
Ingredients You Will Need:
Semisweet Chocolate: For both the filling and the coating. Be sure to finely chop it.
Heavy Cream: For the filling.
Vanilla Extract and Kosher Salt.
Confectioner's Sugar: For the whipped cream filling.
Peanut Butter: For the filling.
Coconut Oil: For making the coating.
Chopped Roasted Peanuts.
Process To Make These Truffles:
First, melt 1/3 of the chocolate by pouring hot cream over it. Stir it together until everything comes together to make a ganache.
Next, beat whipped cream with confectioner's sugar and peanut butter until you have stiff peaks. Add the whipped cream mixture to the ganache mixture, in thirds, and fold until just combined. Freeze this mixture for about thirty minutes. In the meantime, melt the rest of the chocolate with the coconut oil to make the coating. The coconut oil helps the chocolate mixture harden, similar to a candy shell.
Using a #40 (1 1/2 inch) cookie scoop, scoop the slightly frozen filling onto balls and then let them freeze a bit. Then dip them in the chocolate coating mixture. Sprinkle with the chopped peanuts.
Finally, return the truffles to the freezer to fully freeze until you are ready to serve them.
Equipment-wize, I used 1/8 sheet pans. They're like quarter sheet pans only half the size. They are also great for using as serving plates for eating outdoors. I need them due to the amount of stuff in my freezer. They're handy because they fit into small spaces!
And don't forget the parchment paper! I cut half-sheet pre-cut pieces into quarters.
Make Ahead and Storing:
This is a great make-ahead dessert. Once these truffles are prepared, they will last for several days in the fridge, if they last that long.
Variations:
You can substitute any nut butter for the peanut butter if you like. You can also top these with any of your favorite chopped nuts, candy, or sprinkles. I'll be trying these next with mini peanut butter M&Ms. I've already bought them!
You could also drizzle them with a bit of melted white chocolate for contrast.
I used bittersweet chocolate, but semi-sweet chocolate would be wonderful too.
You can also make these into pops. Simply insert a lollipop stick about halfway through the frozen filling before dipping it into the coating and then tap the stick against the bowl rim to let excess drip from the pops before sprinkling with the peanuts.
Sunday Funday - Recipes with Peanuts or Peanut Butter:
- Congress Kadlekai Spiced Peanut Snack by Sizzling Tastebuds
- Frozen Chocolate Peanut Butter Truffles by Karen's kitchen Stories
- Homemade Butterfingers by Amy’s Cooking Adventures (our host)
- Miso Gochujang Peanut Roasted Eggplant by Food Lust People Love
- Peanut Butter Muffins by Mayuri's Jikoni
- Skrewball Brownies by A Messy Kitchen
- Thai Chicken Pasta Salad by A Day in the Life on the Farm
- Vrat Shengdanyachi Amti by Sneha's Recipe
- Warm Peanut Butter Sauce for Dipping by Our Good Life
Frozen Chocolate Peanut Butter Truffles
These frozen chocolate peanut butter truffles are a tasty treat that are a cross between candy and ice cream.
Ingredients
- 12 ounces buttersweet chocolate bars, finely chopped ( cut into 1/4 inch pieces), divided.
- 1 1/2 cups heavy cream, divided.
- 1 1/2 teaspoons vanilla extract
- Pinch of kosher salt
- 1/4 cup confectioners' sugar
- 2 tablespoons creamy peanut butter
- 2 tablespoons coconut oil
- 1/4 cup salted roasted peanuts, finely chopped
Instructions
- Place 4 ounces of the chopped chocolate into a medium-large bowl. Bring 1/2 cup of the heavy cream to a boil and immediately pour it over the chocolate and let sit for five minutes. Stir until everything is smooth. Add the vanilla and salt and stir until fully combined. Let the mixture sit until it comes to room temperature.
- In the bowl of a stand mixer, combine the rest of the heavy cream, the confectioners' sugar, and the peanut butter. Beat with the whisk attachment on medium high until you have stiff peaks, about 3 minutes.
- In thirds, fold the whipped cream mixture into the ganache mixture, until just combined. It should still be airy. Place the bowl in the freezer for about 30 minutes, until scoop-able.
- Spray a #40 cookie scoop with spray oil and scoop the filling onto parchment lined baking sheets. Place the sheets in the freezer while you make the coating, about an hour at least.
- Combine the rest of the chopped chocolate and coconut oil and microwave in a small glass bowl for 30 seconds at a time, stirring between each microwaving session. It typically only takes about a minute. Put the peanuts in a small bowl ready to sprinkle.
- Place each ball, one at a time, into the topping and remove with a fork underneath and let excess chocolate drip from the bottom. Place the coated ball on the parchment lined baking sheet and quickly sprinkle the the peanuts. Place the sheetpan, covered with plastic wrap, back into the freezer until ready to serve.
Nutrition Facts
Calories
144Fat (grams)
12 gSat. Fat (grams)
7 gCarbs (grams)
8 gFiber (grams)
2 gNet carbs
6 gSugar (grams)
4 gProtein (grams)
2 gCholesterol (grams)
15 mgRecipe adapted from Food Network Magazine, June 2017.
These chocolate/peanut butter frozen treats are screaming my name, Karen.
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