Gluten-Free No-Bake Dark Chocolate Peanut Truffles
- Prep
- 20 min
- Yield
- 1 batch
- Level
- medium
- Cuisine
- Latin American
Rich, fudgy chocolate truffles made with condensed milk and cocoa powder, studded with crushed cornstarch biscuits for delightful texture contrast. The exterior coating of crushed roasted peanuts adds crunch and nutty flavor. Perfect for parties, gift-giving, or when you need an impressive dessert without turning on the oven. This Brazilian-inspired treat requires no baking and comes together in minutes.
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Method
7 steps- 1
Combine condensed milk and cocoa powder in a bowl, mixing until well combined
- 2
Add pre-melted butter and mix until incorporated
- 3
Crush cornstarch biscuits and add half to the chocolate mixture, mixing well
- 4
Add remaining crushed biscuits and mix until dough forms
- 5
Shape dough into small balls by hand, then slightly flatten and round the sides
- 6
Crush roasted peanuts and coat each chocolate ball in the crushed nuts
- 7
Optionally add honey to help peanuts adhere better
Tips
Chill hands with cold water when shaping truffles to prevent sticking and achieve smoother balls
Store finished truffles in refrigerator for firmer texture, or serve at room temperature for softer consistency
Crush peanuts to desired size - finer pieces coat more evenly while larger chunks add more texture
Good to Know
Refrigerate in airtight container for up to 1 week
Can be made 2-3 days ahead, store covered in refrigerator
Serve at room temperature or chilled
Common Mistakes
Avoid adding too much butter to prevent overly soft texture that won't hold shape
Don't skip crushing biscuits finely enough or truffles may fall apart when shaping
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use milk chocolate instead of cocoa powder?
Yes, but reduce condensed milk slightly as chocolate adds sweetness. Melt chocolate first, then cool before mixing to prevent seizing.
How long do these truffles keep?
Store refrigerated for up to 1 week in airtight container. They can also be frozen for up to 2 months.
What if the mixture is too sticky to shape?
Refrigerate mixture for 30 minutes to firm up, or add more crushed biscuits gradually until manageable consistency is reached.