Mocha Peanut Butter Truffle Recipe

December 05, 2022

One-up your holiday cookie exchange with these decadent Mocha Peanut Butter Truffles! They're so easy to make with no baking required. We use Rosso Decaf Instant, as we found the flavour works best with the peanut butter/chocolate combo (and you can eat them late into the night—win win). However, feel free to substitute any Rosso instant coffees. We also used milk chocolate to replicate a Reese's PB Cup taste (with a hint of coffee, of course). Try for yourself!

Mocha Peanut Butter Truffles

¾ cup smooth peanut butter
½ cup room temperature salted butter
1 ¾ cups icing sugar
¾ cups crushed graham crackers
3 sachets (15g) of Rosso Decaf Instant! coffee
250g milk chocolate chips for melting

Yields 30 x 1-inch truffles or 24 x 1-1/2-inch truffles
This recipe is easy to double or triple!

Instructions:

Cream butter and peanut butter together using a mixer on medium speed or a wooden spoon.
Turn the mixer down to low and gradually incorporate the icing sugar and graham crackers. The dough will be stiff.
Sprinkle in the instant coffee packs and fold into mixture, making sure it's incorporated well throughout.
Roll mixture into 1-inch balls; place on a baking sheet with parchment paper, and refrigerate for 20 minutes (or freeze for 10 minutes).
Using a medium bowl or a liquid measuring cup, melt chocolate in the microwave for 30-second intervals. A double boiler also works well.
Once the balls have chilled enough to hold their shape, dip in melted chocolate using a candy dipping tool (a fork or toothpicks will also work). Shake off as much excess chocolate as you can before placing back onto the parchment paper.
Top truffles with festive sprinkles or drizzle with leftover chocolate (you may need to add 2 tsp coconut oil or vegetable oil to thin chocolate for easy drizzling).
Put back into the fridge for another 20 minutes or until the chocolate has set. Arrange on a plate or in a tin to serve.

Enjoy!