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Just 4 ingredients are needed to make these sweet little desserts. Give them as gifts or serve them on a platter at a party.

Source: Midwest Living


Recipe Summary

40 mins
1 hr
30 mins
30 mins
2 hrs 40 mins
About 45 pieces


Ingredient Checklist


Instructions Checklist
  • In a heavy small saucepan, bring whipping cream just to boiling. Remove from heat. Add peanut butter, stirring until combined. Add chocolate pieces, stirring until melted and smooth. Transfer mixture to a 2-quart baking dish. Cover and chill about 1 hour or until firm.

  • Line a baking sheet with parchment or waxed paper. Use a spoon or a small cookie scoop to shape truffle mixture into 1-inch balls. Place on prepared baking sheet. Cover and freeze 30 minutes or until firm.

  • In a heavy small saucepan, melt candy coating over low heat, stirring constantly until smooth. Using a fork, quickly dip truffles, one at a time, into coating. Draw the fork across the rim of the saucepan to remove excess coating. Return truffles to baking sheet. Let stand 30 minutes or until coating is set.

  • Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Garnish each with edible flower petals or lavender buds, if you like. Makes about 45 pieces.


As an option to the candy coating, you can roll the truffles in 1/2 cup of finely chopped peanuts or finely chopped nut topping for ice cream.

Nutrition Facts

75 calories; fat 6g; cholesterol 5mg; saturated fat 3g; carbohydrates 6g; mono fat 1g; poly fat 1g; sugars 2g; protein 1g; vitamin a 48.6IU; niacin equivalents 0.4mg; folate 4mcg; sodium 16mg; potassium 35mg; iron 0.2mg.