Peanut butter whiskey truffles are creamy, chocolatey ganache truffles spiked with a healthy dose of peanut butter whiskey!
Peanut butter and chocolate. Two of my favorite things combined together to make one decadent truffle. If you’ve never tried peanut butter whiskey, you should give it a go. It has all the fire of whiskey with a gentle sweetness and peanut butter flavor. Makes the perfect addition to a truffle.
How to make ganache truffles:
Step 1: Chop chocolate. Chop it up really fine, we want the warm cream to melt the chocolate and the bigger the pieces, the more difficult it is to melt.
Step 2: Heat up the heavy cream. We want to heat it on the stove until it’s warmed through and the edges just start to simmer but we do NOT want it to boil.
Step 3: Pour the warm cream over the chopped chocolate. Now we wait, just for a few minutes for the cream to melt the chocolate.
Step 4: Whisk! Whisk together the cream and the chocolate until completely combined. Then cover with plastic wrap (place the plastic wrap right on top of the ganache) and allow to cool to room temperature.
Step 5: Taking a small cookie scoop or tablespoon, scoop up the ganache and roll into little balls. This will make your hands gross. It’s just the cost of doing business, you’ll be fine. Lay them out on wax or parchment paper.
Step 6: Coat your truffles. I rolled these truffles in some gold sprinkles because it was pretty and easy and I like pretty easy but there are lots of ways to coat your truffles.
How do I coat my truffles?
I simply rolled these truffles in some gold sprinkles but there are lots of ways to coat truffles. Some of my favorites are:
- Sprinkles-I like small “bead” sprinkles best for this, jimmies don’t seem to cover as well.
- Cocoa powder
- Melting chocolate
- Powdered sugar
- Chopped nuts-I think peanuts for these truffles would be especially nice.
- Crushed Oreos or Graham crackers
What is an emulsion?
An emulsion is a fancy science word for when 2 ingredients that don’t typically mix, combine together. In the words of Samin Nostrat, “In the kitchen, an emulsion is like a temporary peace treaty between fat and water.” Probably the most common kitchen emulsion is mayo. In this instance, we’re talking about the delicious emulsion called ganache.
Ganache is a fat in water emulsion. (There are other types of emulsions that are water in fat, like butter). Basically, when you whisk the melted chocolate and cream together, you distribute little droplets of fat (from the cocoa butter in the chocolate and the butterfat from the butter and cream) into the water of the cream.
Why is my ganache grainy?
There are two main causes of grainy ganache and that is too much fat or stirring at the wrong temperature. When you have the right ratios of fat to water, the fat hangs there but if you have too much, then the fat will clump together and “break” the emulsion. Hence the grainy ganache.
If you stir the ganache at the wrong temperature, you cause the chocolate to crystallize and then you also have a grainy ganache. Neither are ideal.
How do you fix grainy ganache?
An easy way to fix it is to add in a little bit of unmelted chocolate and slowly heat the ganache back up to 93 degrees Fahrenheit to melt all the fat crystals and get it to re-emulsify by whisking it slowly until it is all combined.
How long do chocolate truffles last?
Ganache truffles at room temperature are good for about 3 weeks. If you plan to have them longer than that, stick them in the freezer, however you run the risk of “bloom” when you freeze them. (Sugar bloom is when the chocolate is stored in a damp area and the sugar is pulled to the outside of the chocolate. It creates those white gray streaks you sometimes see on chocolate. It’s not harmful but it is ugly.)
Can you freeze truffles?
Yes. Truffles can be frozen up to 4 months. However, you must wrap up your truffles tightly so they are exposed to very little air and moisture. Truffles that are coated in melting chocolate run more of risk of having the chocolate “bloom” once they return to room temperature.
Is heavy cream the same as whipping cream?
Heavy cream contains at least 36% milkfat. Whipping cream is only about 30% milkfat. If you are making whipped cream, this doesn’t matter very much, but in this ganache, we are relying on the milkfat to add flavor and help create our emulsion, so try to get heavy cream.
Peanut Butter Whiskey Truffles
- 8ouncessemi-sweet chocolate
- 4 ouncesheavy cream
- 1 ouncecorn syrup
- 1 ouncepeanut butter whiskey
- Finely chop chocolate and place in a large bowl.
- In a medium saucepan over medium heat, warm the heavy cream and corn syrup. Heat until just the edges start to simmer but don't allow the mixture to boil.
- Pour the cream mixture over the choppped chocolate. Let sit undisturbed for about 60 seconds.
- Whisk together the chocolate and the cream until combined.
- Add in the butter and whisk until there are no lumps.
- Add in the peanut butter whiskey and whisk until combined.
- Take a sheet of plastic wrap and press it directly onto the ganache. Allow the ganache to cool to room temperature.
- Scoop cooled ganache by the teaspoonful and roll into little balls.
- Coat the truffles in melted chocolate, sprinkles, chopped nuts as desired.
To make things a little easier in the kitchen, I’ve created a handy printable conversion chart (cause honestly, who can remember how many teaspoons are in a tablespoon?). Sign up below and I’ll send it to you!
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