VEGAN PEANUT BUTTER CREAM FILLED CHOCOLATE TRUFFLES
Want to make an impression and memory on your guests? How about serving them Peanut Butter Cream Filled Chocolate Truffles!
I came up with this idea after finding these adorable mini cups at Pier 1. They are actually mini espresso shot cups, but just in case you can’t find these, regular shot glasses or mini espresso shot cups will work great.
Every truffle I’ve had is typically just a chocolate ganache rolled in sugar or nuts, etc. However, these are filled with vegan peanut butter whipped cream and then covered in chocolate….different and delicious! Did I mention this entire recipe is just 6 ingredients?
Ultra light. Creamy. Peanut butter clouds. These were so amazingly easy too. After I ate one, I was immediately reminded of Ferrero Rocher candies minus the crunch, but ultra creamy.
Recently, I made this decadent double chocolate whipped cream. It was so amazing, I couldn’t keep my fingers out of the bowl. I wanted to think of a way to eat this whipped cream again, but in a new way. These vegan truffles were born. Vegan peanut butter creamy mousse filling inside a chocolate shell? Yes, please.
Vegan Peanut Butter Cream Filled Chocolate Truffles
- 1/2 cup coconut cream (from 1 can of full-fat coconut milk that has chilled in the fridge overnight, preferably 2 days (you will only be using the cream from the top-about 1/2 cup, use 2 cans if doubling the recipe since there is only about 1/2 cup cream in each can)
- 2 tablespoons unsweetened cocoa
- 2 tablespoons coconut sugar
- 1/2 teaspoon bourbon vanilla
- 1/2 cup creamy peanut butter with no added oil/sugar
- 1 cup vegan chopped chocolate bar or chocolate chips of your choice
- These can be made the day before an event and stored in the fridge. Make sure to use a quality brand of coconut milk because if the cream part is too liquidy, it will not whip up properly. I like Thai Kitchen found in the Asian section of the grocery store. I find it to be best. Also, this makes a dozen, so if you have a large gathering, double the recipe .
- Take the chilled coconut milk from the fridge and scoop out the hardened cream only. If after chilling over night, the cream is still liquid, then it's not going to set properly and you need a different brand or can. Whip it for a few minutes until soft peaks.
- Whip in the cocoa powder, sugar and vanilla. Next, fold in the peanut butter.
- Place bowl in the fridge to firm up and set, at least a couple of hours. Or you could try the freezer, just until they are firm enough to scoop out, but not frozen.
- Line a cookie sheet with parchment paper and remove the set cream from the fridge. You will need to work quickly since the cream will start to soften.
- Using the melon scoop or small cookie scoop, form the mixture into balls and place them on the parchment paper. Place the sheet in the freezer this time, until they are frozen.
- Just before you are ready to remove the truffles from the freezer, you will need to melt the chocolate.
- Melt the chocolate either by using a double boiler or the microwave. I used the microwave. Place the chocolate chips in a shallow bowl and microwave at 30 second intervals, stirring after each 30 seconds until the chocolate is almost all melted, being careful not to burn. Stir until smooth and creamy.
- Dip and coat the truffles in the chocolate and swirl them against the side of the bowl to drain off any excess. It may also help to coat them by using a spoon if necessary. Work quickly as the cold truffles will start to change the temperature of the chocolate. This was still fairly easy though and done in about 10 minutes. Place each truffle back on the parchment paper and they will harden almost immediately. Tip: With any remaining chocolate, pour it onto a plate lined with parchment. Place in the fridge to harden and then break into pieces to eat.
- Store in the fridge and the centers will soften again and become indulgent, creamy pillows. They must remain in the fridge to keep firm and you can remove them right before serving.