Peanut Butter Fudge Truffles are creamy and decadent on their own but why not cover them in chocolate and take these confections over the top. So good!
I haven’t had any sweets for quite a while now. Just taking a breather from the last holiday but I am feeling like it is okay to indulge again.
These special treats are actually two treats in one. Peanut butter fudge and truffles. You can’t beat that for over-the-top.
What are Truffles?
Truffles are round and sometimes lumpy ball of sweetness. Lots of times chocolate is a main component.
Have you ever heard of the mushrooms that are called truffles? Well, that is truly where chocolate truffles got their name and the first that was ever invented weren’t as pretty as some of the ones we see today.
Mushroom truffles are super expensive and quite a delicacy. Chocolate mushrooms are also exactly that.
Expensive if you buy them in a gourmet store and always a delicacy. If made at home they are always a delicacy and not expensive.
At least a lot less expensive. The varieties are endless and this one is full of peanut butter fudge. Yes!
You can serve these in a bowl or make them special by putting each truffle in its own candy cup. Place on a pretty plate or platter and you’re golden.
What are some other Truffle Flavors?
- A variety of fruit, especially berries.
- Any of your favorite fudge and peanut butter fudge truffles is mine.
- Mint, from extracts to crushed candy canes.
- Fruit Creams
- Any Nut or seed that you’d like.
- A multitude of liqueurs for a subtle flavor.
- Caramels that we can make vegan.
One of the other truffles I have on my blog is Kahlua Truffles.
They are phenomenal, to say the least. A little of this and a little of that for a unique and delicious chocolate truffle recipe. This is what they look like:
So you can see I’m serious about chocolate truffles. In fact, I’m working on a roundup right now so I can show you some other wonderful truffle recipes from my fellow vegan food bloggers.
This brings me to another topic.
What Can You Roll Truffles In?
- One that is often used is cocoa powder, fair trade for sure.
- Melted chocolate because it not only tastes good but it is so delicious. Just like this recipe.
- Finely ground nuts or seeds.
- Coconut sugar would give a lovely taste and color.
- Ground vegan chocolate graham crackers. I’ve done that before too.
- You can sprinkle pretty bits on top of melted chocolate such as candy canes and freeze-dried raspberries.
- Shredded and chopped coconut is really pretty.
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Peanut Butter Fudge Truffles
- 5 ounces dairy-free milk
- 1/2 cup dairy-free butter
- 2 cups granulated sugar, organic
- 2 cups marshmallows, vegan
- 3/4 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
For the chocolate topping:
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon coconut oil
- A candy thermometer makes this recipe foolproof.
- In a medium saucepan add the dairy-free milk, dairy-free butter, and sugar.
- Bring to a boil. Carefully clip on the candy thermometer.
- Cook at medium-high temperature to 236 degrees. That is the soft ball stage.
- Remove from heat and carefully remove the candy thermometer.
- Put in all the marshmallows and stir. The heat will melt them.
- After all are melted stir in the peanut butter and the vanilla.
- Pour the fudge mixture into a medium sized bowl and put in the refrigerator for about 45 minutes. This will allow the fudge to harden a bit so that you can scoop it out.
- You can use a spoon to scoop out little balls but one of those small Cookie Scoops makes it really easy.
- Continue to scoop all of the fudge into balls. Roll them between the palms of your hands to make them in the roundest balls that you can.
- Put the fudge balls back into the bowl and freeze 15 minutes.
- Take out a baking sheet and lay a piece of waxed paper in the bottom. Then place a cooling rack over this. It will catch the dripping chocolate.
- Melt the chocolate and coconut oil in the microwave at half power. Stir after a minute and continue checking every minute until it is all melted.
- Now take the fudge out of the freezer and roll each ball in the chocolate.
- Lift them out of the chocolate with two forks, letting extra chocolate drip back into the bowl.
- Lay the chocolate covered balls on the rack to dry.
- When completely cool and the chocolate has hardened remove by placing your finger under each one and pop it up off of the rack.
- Store in a tightly covered dish or tin. They will keep in the fridge about 2 weeks or in the freezer for about 2 months.