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Chocolate Caramel Peanut Truffles Recipe

Chocolate Caramel Peanut Truffles

Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on December 02, 2012

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    I used my hands to roll them into ball. To avoid the chocolate from sticking to your hands, use coco powder to dust your hands. Not only does this help not stick, it does not add another flavor, just enhance the balls.

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  • on October 23, 2011

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    This is my favorite truffle recipe for the holidays. I've been making them for a few years now and they always turn out wonderful. I've found that using a small melon ball scoop works great to shape the truffles...less mess and rolling.

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  • on August 13, 2011

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    These truffles are so good! The first time I made them, I followed the instructions and listed ingredients exactly, and they turned out awesome! The second time I made them, I used dark chocolate, left out the peanut butter and peanuts, and I rolled them in finely chopped toasted almonds. They were very delicious!

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  • on June 28, 2011

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    My first time making truffles and these turned out great!! I followed the recipe and kept heat on low and everything turned out fine. The sugar will eventually melt but it takes patience to not turn the heat up to make it go faster. I got a lot of compliments on these!!

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  • on December 26, 2008

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    I also burned the caramel (my first time trying doing it... second try came out better.. lower heat on the stove took longer but went fine... I heated up the cream before adding it... ended up with a few small chunks in it... but they were really good!

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  • on December 19, 2008

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    With the help of other reviews I made sure to cook the sugar and caramel at a lower heat to avoid the burn taste that some reviewers described. Mine turned out wonderful and I have received many compliments. Be sure to pour the cream in very slowly while stirring.

    This is a very yummy decadent treat. I must say that it does take a lot of time to shape the balls though. I'm considering cooling the mixture in a 9x13 pan next time and cutting it into squares. I'd also like to try a semi-sweet or milk chocolate version. All in all this recipe will be part of my yearly holiday baking.

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  • on December 18, 2008

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    I've made caramel before and didnt remember until after I combined the melted sugar and COLD cream (per recipe that the sugar completely seizes and will not completely melt. If I felt like wasting another 2C sugar & 1 1/3C heavy cream (I was doubling recipe, I would try this recipe again and heat the cream before combining it w/ the sugar. Will stick w/ the Ghirardelli Truffle recipe used w/ complete success as before.

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  • on January 05, 2008

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    My caramel was a little burnt tasting as well as subsided a litttle but was still not enjoyable to myself or the friends I shared it with unlike the chocolate peanut butter truffles, however my picky boyfriend said they were his favorite...

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  • on March 03, 2007

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    My first attempt at this I burned the caramel. The second and final attempt I had chunks of hardened sugar that i had to fish out. Even though it ended up being harder than it should have, the end result was very yummy and everyone loved them. They looked so gourmet with the crushed peanuts. I think the reason I had trouble with the caramel was that I made these at my mother in laws in her brand new really heavy saucepan. I think it affected how hot the caramel got which resulted in it burning the first time.

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  • on December 16, 2006

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    I lowered the temp of cooking the caramel considerably. This truffle is delicious! I can't wait for my family to try them.

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