Raspberry-Peanut Butter Chocolate Truffles With Cocoa Powder

  • Level: Easy
  • Total: 4 hr 45 min
  • Prep: 4 hr 35 min
  • Cook: 10 min
  • Yield: 18 to 24 truffles
Save Recipe


12 ounces bittersweet or semisweet chocolate

1 cup heavy cream

1 tablespoon unsalted butter

Pinch of salt

1/2 teaspoon vanilla extract

1/2 teaspoon raspberry extract

1/4 cup peanut butter

Cocoa powder, for coating


  1. Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
  2. Whisk in the vanilla and raspberry extracts, then stir in the peanut butter. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
  3. Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in cocoa powder. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Peanut Butter-Chocolate No-Bake Cookies

Chocolate Peanut Butter Pie

Giant Chocolate-Peanut Butter Molten Bundt

Chocolate Peanut Butter Cup Cookies

Peanut Butter Bars with Salted Chocolate Ganache

No-Bake Chocolate-Pretzel-Peanut Butter Squares

Dark Chocolate Mousse

Chewy Chocolate Chip Cookies