Peanut Butter Cheesecake Truffles
Smooth, creamy & perfect peanut butter cheesecake truffles
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Servings: 15 truffles
Ingredients
- 125 g cream cheese room temperature
- ½ cup smooth peanut butter
- ¼ cup icing sugar
- 1 teaspoon vanilla extract
- 125 g milk chocolate
Instructions
- Add cream cheese, peanut butter, icing sugar & vanilla extract to the bowl of a stand mixer (or use a hand mixer) and beat until smooth and creamy and there are no lumps.
- If the mixture is firm enough to roll, you can roll it into balls right away, otherwise cover and chill in the fridge for about 1 hour until it has firmed up. Roll into balls (about 1 tablespoon big) and place on a tray lined with baking paper.
- Refrigerate for about an hour until firm.
- Using a double boiler or in the microwave melt the chocolate. Roll each truffle in the chocolate until fully coated, remove using a spoon and place back on the tray and refrigerate until chocolate is set.
- Store in the fridge.
Nutrition
Calories: 124kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 74mg | Potassium: 93mg | Sugar: 7g | Vitamin A: 110IU | Calcium: 13mg | Iron: 0.4mg
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