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Peanut butter truffle selection recipe

Peanut butter truffle selection recipe

6 ratings

See method

  • Serves 24 (makes 24 or 3 gift batches of 8)
  • 45 mins plus chilling
  • 138 calories / serving
  • Vegetarian
  • Gluten-free


  • 100g dark chocolate, broken into pieces
  • 100g milk chocolate, broken into pieces
  • 150ml double cream
  • 150g crunchy peanut butter
  • 25g shelled pistachios, crushed
  • 30g popping candy
  • 30g desiccated coconut
  • 10g freeze-dried strawberries, crushed (optional)

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    5g 25%
  • Sugars

    6g 7%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 7.4g Protein 2.5g Fibre 1g


  1. Put the chocolate and cream in a heatproof bowl set over a pan of simmering water, and stir occasionally until the chocolate has melted. Remove from the heat and stir in the peanut butter with a pinch of salt. Chill in the fridge for at least 2 hrs, or overnight.
  2. Shape the mix into 24 balls and place on a lined tray. Chill for 30 mins.
  3. Put the pistachios, popping candy, coconut and strawberries in separate bowls. Roll 6 balls in the bowl of pistachios, then another 6 in the popping candy, 6 in the coconut and 6 in the strawberries (if using), making sure they are covered all over. 
  4. Put each truffle in a petit four case, then divide them between 3 sealable gift boxes. They will keep in the fridge for up to 1 week. Remove 1 hr before serving to bring to room temperature. 

See more Edible Christmas Gifts recipes 

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