These peanut butter chocolate truffle cups are delicious and so easy to prepare. They make great homemade gifts for any occasion. If you love the flavor combination of dark chocolate and peanut butter, these simple treats are a must try.
Ingredients and substitutions
I prefer to use chopped dark chocolate when making these treats, but you can use chocolate chips if you prefer. Or substitute any type of chopped chocolate you like.
I prefer to use smooth peanut butter with no added salt or sugar when making these treats. You can substitute any type of nut or seed butter you prefer.
I like to add a small pinch of sea salt on top of these chocolates. You can omit the sea salt if you prefer.
How to make them
Start by adding the chopped dark chocolate (or chocolate chips) to a pot on the stove set to low heat. Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
Add the smooth peanut butter to the pot of melted chocolate, then mix well.
Divide the peanut butter chocolate mixture into a mini muffin pan with 12 slots lined with mini paper baking cups.
Immediately add a small pinch of sea salt on top of each chocolate (optional).
Place the muffin pan in the fridge for at least 90 minutes before removing the chocolates and serving.
Storage
Store these treats in an airtight container in the fridge for up to two weeks.
More easy homemade chocolates to try
- These lime chocolates are bursting with flavor.
- These tasty raspberry chocolates are easy to make.
Chocolate Truffle Cups With Peanut Butter and Sea Salt Recipe
Equipment
- Mini muffin pan
- Mini paper baking cups
Ingredients
- 1 1/2 cups chopped dark chocolate (or substitute chocolate chips)
- 1/3 cup smooth peanut butter (with no added sugar or salt)
- Optional topping: sea salt
Instructions
- Add the chopped dark chocolate (or chocolate chips) to a pot on the stove set to low heat.
- Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
- Add the smooth peanut butter to the pot of melted chocolate, then mix well.
- Divide the peanut butter chocolate mixture into a mini muffin pan with 12 slots lined with mini paper baking cups.
- Immediately add a small pinch of sea salt on top of each chocolate (optional).
- Place the muffin pan in the fridge for at least 90 minutes before removing the chocolates and serving.
Notes
- Store these treats in an airtight container in the fridge for up to two weeks.