OMG! These Chocolate Peanut Balls (truffles) are one of THE BEST no bake desserts you’ll ever make. Seriously, you can’t eat just one!
They are fudgy, gooey, sweet (but not too sweet), and so delicious that you’ll want to keep the whole batch for yourself.
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BUT…
They’re so easy, inexpensive, and shareable that you’ll want to make them for all your friends, family, and coworkers! In fact, you might want to give them away so you don’t eat them all.
These little chocolatey balls are a delicious dessert to make all year long. But they are also amazing for Easter, Thanksgiving, or Christmas.
So, if you’re bogged down with a massive holiday to-do list, turn to this easy recipe.
By the way, if you’re anything like us and you can’t get enough of delicious peanut butter chocolate treats, check out our Christmas Peanut Butter Balls.
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Ingredients
While there are only a handful of ingredients for these chocolate peanut truffles, they do pack a punch. All you’ll need is cocoa powder, a can of sweetened condensed milk, peanuts, and espresso. Below, we’ll fill you in on the details.
- Sweetened Condensed Milk – This is the base and what makes the balls ooey and gooey. We used a standard 14oz can. Brand likely doesn’t matter here.
- Cocoa Powder – Go for your favorite cocoa powder.
- Peanuts – Chose your favorite unflavored peanuts. Salted, lightly salted, or unsalted will work.
- Espresso Powder – This optional ingredient gives the chocolate a boost in flavor making it even more chocolatey.
See the recipe card for quantities.
Instructions
First, you’ll want to chop the peanuts. You can do that with a knife and cutting board, but a food processor makes it easier. Add the nuts to the food processor bowl and pulse until they a finely chopped. Be careful not to over do it as it’ll become peanut butter.
Next, add the condensed milk, peanuts, cocoa powder, and espresso powder in a sauce pan. Heat on medium-low heat while stirring constantly to prevent burning.
Continue stirring for about 10 minutes. The mixture will be thick and hard to stir.
Next, carefully place the mixture on a parchment or silicone mat lined baking pan and spread into a thin layer. This will help it cool quicker. After 15 minutes, place the mixture in the refrigerator for about 45 minutes or until the mixture is cooled. Scoop about 1.5 tablespoons into your hand and form into a ball.
Hint: Make sure that the mixture is really cold before rolling it into balls.
Variations
Mocha – While espresso is already an optional ingredient used to intensify the chocolate flavor, you won’t really taste the coffee in this recipe. So, you can add more another two tablespoons or so for a mocha treat coffee lovers will love.
Caramel Stuffed – grab some of the mixture and make a well, add a bit of caramel sauce, and cover it with more of the mixture. It may take some practice but the results will be AMAZING!
Jam Filled – Add a small amount of jam to the center of the balls for a fun twist on the childhood favorite flavor, PB&J.
Equipment
You can chop the peanuts with a knife and cutting board but it is so much easier to use a food processor.
Storage
Store peanut balls in an airtight container in the refrigerator for up to a week. Or, you can freeze them in a single layer for up to three months. When you’re ready to eat thaw them in the refrigerator or at room temperature.
Top tip
Peanut balls taste great when you dip them cocoa powder, powdered sugar, sprinkles, and even more melted chocolate. Prior to dipping, make sure that the peanut balls are very cold.
FAQ
If they’re too soft, you may need to chill them longer or add a bit more chocolate to the mixture. If they’re too hard, you might have used too much chocolate or not enough sweetened condensed milk.
There are sooo many ways to customize chocolate peanut balls. We’ve provided some examples above. Other ideas include adding a bit of cayenne for a Mexican chocolate twist. Or, add dried fruit, flavored extracts, or even top them with sea salt.
Yes! Sweetened condensed milk, peanuts, cocoa powder, and espresso powder are all gluten-free. If you plan on making adding other ingredients, just make sure they are also gluten-free (wheat-free).
Chocolate Peanut Truffle Balls Recipe
Ingredients
- 2 ½ Cups Chopped Peanuts Lightly Salted
- 14 Oz Sweetened Condensed Milk
- 6 Tbsps Cocoa Powder
- 2 Tsp Espresso Powder
Instructions
- Put the peanuts in a food processor and chop them up into small pieces by pulsing it a few times.
- In a medium-sized pot, add the sweetened condensed milk, cocoa powder, espresso powder, and the chopped peanuts. Cook this mixture over medium-low heat for about 10 minutes. Keep stirring it so it doesn't stick to the bottom and burn.
- Spread out the mixture onto a baking sheet lined with parchment paper. Let it sit and cool down for about 15 minutes.
- Once it's cooled, put the baking sheet in the fridge for around 45 minutes until the mixture is cold and firm.
- Take 1 ½ tablespoons of the mixture and shape it into a ball with your hands. Do this with the rest of the mixture.
- Roll the balls into your favorite coating. We used powdered sugar, cocoa powder, or sprinkles. Enjoy these delicious treats!
Notes
- Don’t pulse the peanuts too much or it will start turning into a paste.
- If you buy already chopped peanuts you can skip step 1 and jump to step 2.
- The mixture will start to pull away from the sides as it thickens. This is normal.
- Store them in an air tight container in the fridge for up to 2 weeks or freeze for up to 3 months.
- We recommend you let it sit out on the counter for 5 minutes if it’s frozen before eating.
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