Peanut Butter Cup Infused Milk Chocolate Truffles
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Spring is here! I am celebrating my birthday today and what a great way to start the day by sharing this easy milk chocolate truffles recipe with you! I am so greatly blessed to spend my days sharing with my readers the things I love, and this recipe is no exception. It’s festive, colorful and fun-filled as life should be.
I wanted to make an indulgent, and decadent dessert full of chocolatey goodness. In this recipe, I used International Delight® REESE’S® Peanut Butter Cup Creamer instead of traditional heavy whipping cream. You could also choose to use any other flavor such as International Delight® HERSHEY’S® Chocolate Caramel, or International Delight® Almond Joy™.
Any of these delicious flavors are the perfect addition to my afternoon coffee. That 3 o’clock groggy feeling quickly wears off with my first few sips of strong brewed coffee sweetened with some International Delight® REESE’S® Peanut Butter Cup Creamer.
Is there a REESE’S® Peanut Butter Cup in your mug? There should be. Because everything is better with peanut butter, and garlic, just not in your coffee or in milk chocolate truffles, that would be spicy… Ha!
My hope is to inspire you to celebrate the arrival of spring with these delicious truffles and jump in to infuse them with any of the International Delight® flavors. Visit our Pinterest page to find recipe inspiration for delicious, seasonal treats. This is the chance to put your favorite candy in your coffee, or in whatever floats your boat! We like how you party™
I have been using iBotta for the past 6 months, and I am always excited to find rebates on my favorite products. Below there’s an offer to earn $0.50 on each 32 oz. bottle of International Delight® Coffee Creamer. I purchased two, $1.00 in my pocket! So much better than coupons, it’s cash in your hands. Look also for an in-store tearpad with a recipe and a $0.50 coupon valid in April. I purchased mine at my neighborhood Walmart. More savings :). You’re welcome!
How to Make Milk Chocolate Truffles
The traditional way to make milk chocolate truffles is melting chocolate shavings by pouring very hot (not boiling) heavy whipping cream and butter over it. For this recipe, I opted to replace the traditional cream with International Delight® REESE’S® Peanut Butter Cup Creamer.
I need to warn you, there’s a lot of spoon and finger licking going on in this recipe 🙂
Heat up the creamer along with 2 tablespoons of butter and once is borderline boiling, remove from heat and pour over the chocolate chunks. I used semi-sweet baking chocolate, you could also use chocolate chips, however, baking chocolate contains more cocoa butter which is fundamental to achieve that perfect milk chocolate truffle texture.
Pour and whisk quickly.
Whisk until you see a chocolatey mirror. Whisk licking coming…
Once you have mixed all ingredients, cover the bowl with plastic wrap and put in the refrigerator for about an hour. Lick the whisk, wash your hands, wash the whisk.
Assembling Milk Chocolate Truffles
The wait is over. After 1 to 1.5 hours of refrigeration, the chocolate mixture should be firm but not solid. Grab a melon baller or -better yet- a small ice cream scooper, and start scooping out the truffles.
Just like when serving ice cream, use a small cup of lukewarm water to dip the scoop every time. You will have perfectly rounded truffles!
I set mine inside a mini-cupcake tin. These will go back to the refrigerator for 15-20 min to make them firm again since they get soft after handling.
In the meantime, prepare the dipping and decoration station. In the microwave, melt vanilla-flavored candy coating (or any other candy melt you prefer). I chose white candy coating and pastel-colored refined sugar for sprinkling. You can use any kind of decorations like sprinkles, cocoa powder, coconut shreds, etc.
Pull out the tray from the fridge and start coating the milk chocolate truffles.
Instead of dipping, I opted for pouring the coating on top of the truffles. Less handling keeps their beautiful rounded shape. Too bad my son was in school, he would have loved to make this mess!
Sprinkle sugar (or any other topping) as you go. Do not let the coating harden or the decor won’t stick to it. You might need ‘a pinch of patience’, too. These are beautifully messy.
And here is the final result. I might’ve gone a bit overboard with the coating on some truffles, but they look perfectly imperfect to me.
Once the candy coating has hardened, remove them with the help of a butter knife.
Plate them, serve them, eat them, enjoy!
Here’s the scoop on these milk chocolate truffles! Pun intended. The candy coating is thick, and it crackles at first bite. The chocolatey gooey center has a hint of that delicious International Delight® REESE’S® Peanut Butter Cup Creamer which makes them extra indulgent. You can swap the flavor, too. Next time I will go for International Delight® Almond Joy™. Isn’t this such a fun way to incorporate your favorite coffee creamer into a recipe?
Find yours in the dairy aisle at your local Walmart. It will be kind of hard to pick a flavor!
Milk Chocolate Truffles Recipe Card
- 8 ounces semi-sweet baking chocolate chopped
- 1/2 cup International Delight® REESE’S® Peanut Butter Cup Coffee Creamer (or any other International Delight® Coffee Creamer flavor)
- 2 tbsp unsalted butter
- 12 oz almond bark (vanilla-flavored candy coating)
- colored sugar (or your choice of sprinkles, nuts, etc)
With a knife, roughly chop the baking chocolate bar into small pieces. Place pieces in a glass bowl.
In a small saucepan heat up butter and International Delight® REESE’S® Peanut Butter Cup Coffee Creamer. Set heat to medium-low and heat until right before boiling point.
When butter has melted and cream is hot (not boiling), turn off the burner and remove the saucepan from heat.
Pour hot mixture over chopped chocolate and whisk until smooth. Stop when all pieces have melted and you have a shiny chocolate ganache.
Cover the bowl of ganache with plastic wrap and refrigerate for 1 to 1.5 hours.
Remove ganache from the fridge after 1.5 hours and start scooping the mixture with the help of a small (1-inch) ice cream scooper or melon baller. Place each ball on a tray with parchment paper or on a mini-muffin tin.
Return tray to the fridge for 15 minutes
DO NOT start this process until the 1.5 hours of truffles refrigeration has passed. Otherwise, the almond bark will harden and return to its solid state. Do this when you have already scooped the truffles out.
In a microwave-safe bowl melt almond bark according to package instructions.
With a spoon, start coating each truffle with the candy melt.
Sprinkle sugar, nonpareils, chopped nuts, or any other decoration of your choice while candy coating is still warm and in the liquid state so the decor can stick. I sprinkled every 2 - 3 truffles.
Refrigerate again to harden the coating. You can easily remove the truffles with a butter knife.
Serve and enjoy!.
Store in an airtight container for up to 3 days or in the fridge for up to a week.
How’s the weather on your neck of the woods? It is so record-breaking hot in Florida, that playing outside is not an option. Making these no-bake milk chocolate truffles are the perfect indoor activity for kids. What are you doing this spring?
Ok, off to spend my birthday with my gals. Tonight I will have family over for a delicious pasta bolognese, and of course, you know what’s for dessert! 😉
These are delicious and so cute! My toddler especially loved licking the pink sugar off of them. They taste and look better than store bought truffles. I think these would be a beautiful dessert for a baby shower as well.
Thank you, Melissa! And I agree, these would be a perfect addition to a candy bar!
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