At a glance
These chocolate peanut butter truffles come together with a silky ganache that needs careful handling—don't let the cream overheat or overmix the chocolate, or the mixture won't blend smoothly. The real time commitment is the overnight chilling, though you can rush it in the fridge if needed. Once set, you'll roll the ganache into balls and coat them in cocoa powder or freeze-dried fruit for a finished treat.
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Warm the cream
Bring the cream to a gentle simmer – just up to the boiling point, no further. Don't let it boil over, as overheated cream can cause the chocolate to split rather than blend in smoothly.
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Stir in the chocolate
Once the cream is hot, remove it from the heat and add the chocolate. Let it sit for a moment to soften, then stir with a wooden spoon until you have a smooth, glossy ganache. Be careful not to overmix, or the fat may start separating from the rest.
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Add the peanut butter and salt
Stir in the peanut butter along with a pinch of salt. Taste and add a touch more salt if needed (but don't overdo it — as the mixture firms up, the salt becomes more pronounced and the flavours intensify).
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