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Chocolate-coated peanut butter truffles topped with flaky sea salt on parchment

Chocolate Peanut Butter Truffles with Sea Salt

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
No-bake chocolate peanut butter truffles finished with flaky sea salt, designed for smooth texture, clean coating, and balanced sweetness.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 14 truffles
Calories 180 kcal

Equipment

  • Mixing Bowl
  • Baking Sheet

Ingredients
  

Truffles

  • 1 cup creamy peanut butter
  • 2 tbsp unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 8 oz semi-sweet chocolate, chopped
  • flaky sea salt for finishing

Instructions
 

  • Add the peanut butter and softened butter to a mixing bowl and stir until completely smooth and evenly combined.
  • Add the powdered sugar and vanilla extract to the bowl.
  • Mix thoroughly until a thick, cohesive dough forms that holds together when pressed.
  • Line a baking sheet with parchment paper to prevent sticking.
  • Scoop small portions of the mixture and roll them into smooth, evenly sized balls.
  • Place the rolled truffles onto the prepared baking sheet.
  • Refrigerate the truffles for about 20 minutes until firm enough to dip.
  • Melt the chopped chocolate gently in a heatproof bowl until smooth and fluid.
  • Dip each chilled truffle into the melted chocolate, turning to coat completely.
  • Lift the truffle out of the chocolate, allowing excess coating to drip off.
  • Return the coated truffle to the parchment and sprinkle lightly with flaky sea salt.
  • Refrigerate the truffles for another 20 minutes until the chocolate coating is fully set.

Notes

Chilling before and after dipping helps maintain clean shape and smooth coating.
Keyword Chocolate Peanut Butter Truffles, Homemade Truffles, No Bake Truffles, Party Sweets