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These smooth, creamy little delights are perfect for entertaining (if it’s not too hot at your gathering) because they are so rich, so decadent, so indulgent, that you don’t really need more than one to satisfy your sweet craving! Okay, maybe two.

You will need

Serves 20

  • 250g 70% dark chocolate
  • 150g coconut cream - best quality, thick part only (see notes)
  • 1/2 cup smooth natural peanut butter

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15 mins to prep

2 hours to chill

  1. Step 1

    Chop the chocolate VERY finely, and place in a heat proof bowl. (The finer you chop it, the better the end result.) You can shave it with a knife, blitz it with a food processor, or even grate it with a fine grater.

  2. Step 2

    Heat the coconut cream in a small saucepan until it just reaches boiling point. Immediately pour it over the chocolate, let stand for 2 minutes and then use a whisk to beat together until soft and glossy.

  3. Step 3

    Add peanut butter and mix well. Refrigerate mixture for 2+ hours, then roll into balls about 1 tablespoon in size (if you want to be precise, weigh each one to 25g). You’ll need to do this step quickly, so as not to melt the chocolate in your hand. If it’s a hot day, keep the bowl of mixture in the fridge and remove just enough to roll a ball at a time.

  4. Step 4

    The truffles are ready to enjoy at this stage, or you can dip them in extra melted chocolate and then roll in crushed peanuts, coconut or whatever takes your fancy!

Hot tip!

The coconut cream you choose impacts the flavour of your truffles greatly. We recommend trying a few different brands so that you know which one tastes sweet and coconutty, and to your liking. If you open a couple cans to taste-test them for this recipe, save the other coconut creams for a recipe where the flavour is less consequential like these Coconut Cherry Truffles or this Easy Chocolate Mousse!

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