Peanut Butter Honey Dark Chocolate Truffles

Peanut Butter Honey Dark Chocolate Truffles are a decadent way to celebrate #Chocotoberfest! Filled with a creamy peanut butter and honey filling, these candies are sure to please a crowd.

I’m super excited to introduce you to Truffly Made, a company that makes molds for candy, soap and ice cream. I’ve had the chance to play with one of their truffle molds this week and have fallen in love with this  easy to use product!

I love making chocolate and candy, so I have quite a collection of candy molds. I’ve got all kinds, plastic, polycarbonate, silicone, they all have their place. But one dilemma as a home cook is how to make chocolates without contaminating them with humidity or other food smells. I’ve been testing out the Truffly Made mold and mat and think the combo is brilliant. The mold makes perfectly round truffles while the mat seals the mold for the refrigerating process. They literally stick to each other making a nice tight seal to protect each chocolate truffle!

Ever seen chocolates with those unsightly white spots? That’s called bloom and it usually happens when your chocolate encounters moisture. No spots here! All the chocolates have a nice shiny coating and that’s due to the gananche not being exposed to humidity (or accidental water contamination).

And look at this beautiful filling! It’s yummy, melt in your mouth, peanut buttery goodness! And they are so uniform because there was no hand rolling involved!

I’m going to show you how to make this amazing truffle recipe using Truffly Made’s mold. If you’ve ever rolled by hand, you know how messy a job it is. And to tell you the truth, this particular recipe cannot be rolled. I’ve piped them into beehives like I did for the Winnie the Pooh Baby shower, but the ganache is too soft to roll, so this is where a truffle mold comes in handy.

Peanut Butter Honey Dark Chocolate Truffles Tutorial

Items needed:
Disposible piping bags
One number 3 Wilton piping tip
Silicone candy mold
Parchment paper
Toothpicks
Wooden spoon
*See ingredient list below in recipe

Instructions:

• Soften the butter
• Chop the chocolate and set it in a heatproof bowl
• Put the cream and honey into a sauce pan and heat it over medium-high heat until it just begins to boil
• Pour the cream mixture over the chocolate, covering as much chocolate as you can.
• Let the mixture sit for 5 minutes and then stir until smooth
• Add softened butter.

• Stir ganache until it is smooth and there are no lumps.
• Place ganche is a disposable piping bag or large ziplock bag (it won’t all fit at once) and cut the tip or corner
• Place mold on a cookie sheet and pipe ganache into mold filling halfway

• Cover the mold with the mat and tap it gently to create a seal
• Place in the refrigerator for about 1-2 hours to let the ganache partially set up

• Remove mat and make thumbprint holes in each cavity with the end of a wooden spoon
• Place honey and peanut butter in a microwaveable bowl

• Microwave peanut butter mixture for about 30 seconds or until it is soft and liquidy
• Place filling in a piping bag and fill holes, leaving room to top off with ganache

• Cover peanut butter filling with a layer of ganache.
• With an offset spatula, remove excess filling.
• Place mat back on and place truffles in the refrigerator for 6-10 hours.
• An hour before dipping your truffles, move the mold to the freezer.

• Pop your truffles out of the mold and place toothpicks in the tops but don’t go all the way through the truffle
• Melt your dipping chocolate in a double boiler or the microwave
• Dip a truffle into the chocolate and then gently tap the toothpick on the side of the bowl to shake of excess chocolate
• Place truffle on parchment paper to set up
• As soon as the chocolate hardens, carefully twist and pull out the toothpick

• Melt peanut butter and white chocolate candy melts together and place in a piping bag with a number 3 Wilton tip
• Pipe on decorations, making sure to cover up the toothpick hole
• Place in a cool dry location

Peanut Butter Honey Dark Chocolate Truffles

Using a truffle mold makes these truffles a breeze to make!

Print Rate

Course: Dessert

Prep Time: 8 hours hrs

Cook Time: 25 minutes mins

Total Time: 8 hours hrs 25 minutes mins

Servings: 60 truffles

Author: Vintage Kitty

Ingredients

Ganache

• 1 cup heavy cream
• 1/4 cup honey
• 2 TB salted butter
• 1 lb semisweet chocolate

Filling

• 1/3 cup natural peanut butter
• 3 TB honey

Coating

• 1 lb dark chocolate candy melts
• 1/3 cup peanut butter flavored candy melts
• 1/3 cup white chocolate candy melts

Instructions

Honey Dark Chocolate Ganache

• Soften the butter
• Chop the chocolate and set it in a heatproof bowl
• Put the cream and honey into a sauce pan and heat it over medium-high heat until it just begins to boil
• Pour the cream mixture over the chocolate, covering as much chocolate as you can.
• Let the mixture sit for 5 minutes and then stir until smooth
• Add softened butter.
• Stir ganache until it is smooth and there are no lumps.
• Place chocolate ganache in a disposable piping bag or large ziplock bag (it won't all fit at once) and cut the tip or corner
• Place truffle mold on a cookie sheet and pipe ganache into the mold filling halfway
• Cover the truffle mold with plastic wrap or mold mat.
• Place in the refrigerator for about 1-2 hours to let the ganache partially set up
• Remove truffle mold from the refrigerator and make thumbprint holes in each cavity with the end of a wooden spoon

Peanut Butter Honey Filling

• Place honey and peanut butter in a microwaveable bowl
• Microwave peanut butter mixture for about 30 seconds or until it is soft and liquidy
• Place filling in a piping bag and fill holes, leaving room to top off with ganache
• Cover peanut butter filling with a layer of ganache.
• With an offset spatula, remove excess filling.
• Cover mold again with plastic wrap (or truffle mat) and place in the refrigerator for 6-10 hours to harden.

Dark Chocolate Coating

• An hour before dipping your truffles, move the mold to the freezer.
• Pop your truffles out of the mold and place toothpicks in the tops but don't go all the way through the truffle
• Melt your dipping chocolate in a double boiler or the microwave
• Dip a truffle into the chocolate and then gently tap the toothpick on the side of the bowl to shake of excess chocolate
• Place truffle on parchment paper to set up
• As soon as the chocolate hardens, carefully twist and pull out the toothpick
• Melt peanut butter and white chocolate candy melts together and place in a piping bag with a number 3 Wilton tip
• Pipe on decorations, making sure to cover up the toothpick hole
• Place in a cool dry location

Tried this recipe?Let us know how it turned out for you! Scroll down to leave a comment below.

DISCLAIMER: This giveaway is provided by Truffly Made. They are generously providing a truffle mold and mat to the lucky reader who wins the giveaway, and also gave me one to use as well. All opinions are my own. Thanks for supporting the brands that make Vintage Kitty possible!

#CHOCTOBERFEST RECIPES