Nutella Peanut Butter Truffles

My mouth is already watering at the thought of these deliciously soft on the inside, and crunch of a peanut butter delightful shell on the outside,  Nutella Peanut Butter Truffles, are so dangerously good because it’s hard to have self-control when they are in your presence.

These Nutella Peanut Butter Truffles have always been a big hit at any event or Holiday gathering I have brought them to. I wanted to share this recipe with you now, because its beautiful weather outside, and this recipe involves no baking, so that means no heating up the house with unwanted heat from the oven. The only heating up you will have to do is melting the peanut butter chips for coating the nutella chocolate balls in after they have chilled in the fridge.

I am going to imagine that your mouth is watering just as much as mine is by looking at these yummy pictures so how about we get started with the list of ingredients, and instructions so we can get indulging as soon as possible……..don’t forget to share with your friends and family, and please feel free to leave me your comments at the end of the post, I would love to hear from you.

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Nutella Peanut Butter Truffles
Author: 
Recipe type: Truffles
Prep time: 
Cook time: 
Total time: 

Serves: 22 truffles
 

Ingredients
  • 2 tbsp. unsalted butter at room temperature
  • 1 cup Nutella
  • 2 tbsp. coconut palm sugar
  • 2 tbsp. Xylitol sugar
  • 1 tbsp. skim milk
  • 1 tsp. pure vanilla
  • ¼ cup organic whole wheat flour
  • 1 cup Reese peanut butter chips for coating the truffles

Instructions
  1. Place butter into a bowl make sure it is at room temperature, add both sugars and blend using a hand blender or stand mixer for 2-3 minutes till it is fluffy.
  2. Add Nutella, milk and flour blend until it is well blended, it will look crumbly that is good add vanilla mix one last time just till vanilla is blended in.
  3. Line a baking sheet with parchment paper, using a small cookie scoop, scoop out a level amount of batter about ¾ of a tbsp. roll it in your hands place in on the baking sheet and repeat till you are done.
  4. Place the tray in the fridge for the truffles to set for at one hour.
  5. Once truffles have been in the fridge for just about an hour place the Reese chips in a bowl over a double boiler, melt Reese peanut butter chips stirring constantly till smooth, remove pot from heat. I like to keep the bowl over the hot water so the chips don’t cool done and harden too quickly, it gives you a little more time to work.
  6. Remove tray of truffles from the fridge and roll each truffle in the melted peanut butter chips, than place back onto the tray and allow them to set and harden, continue till you are finished.
  7. Return the tray back to the fridge for another 1 hour

Notes
For easier rolling you can try to using two forks so the extra melted chocolate runs through the forks. I am a little impatient and just end up using my hands. It’s extremely messy and hot, but that’s me.

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