These Chocolate Peanut Butter barfi balls are a simple fusion dessert made with a simple sweet chocolate dough rolled into crushed peanuts.
Chocolate and Peanut Butter is a classic dessert combination (at least here in North America). Whether it is in cookies, ice cream, or candy, we love the idea of pairing salty peanuts with indulgent chocolate.
So it only made sense to translate that to a South Asian dessert.
These chocolate peanut butter mithai truffles are the perfect bite-sized fusion dessert made with cocoa powder and peanut butter!
Why you’ll love these chocolate and peanut mithai truffles:
- festive treat, with only a few ingredients
- make ahead dessert
- classic chocolate and peanut combination
- bite-sized for easy serving
- make for great edible gifts for family and friends
Recipes you’ll love
If you’re looking for more easy dessert recipes with condensed milk, here are some of our favorites:
- Mithai Truffles: White Chocolate Pistachio Barfi Balls
- Firni – Semolina Dessert
- Easy Malai Kulfi Recipe
- Shahi Tukra: Pakistani Bread Pudding
Ingredients for Mithai Truffles
- Semolina – use a fine sooji or semolina powder for best results.
- Peanut Butter – we recommend using smooth peanut butter for this recipe so that it mixes in well with the dough.
- Sweetened condensed Milk – this is a quick way to introduce a sweetened milk flavor usually in barfi or mithais. Adjust the amount to your preference.
- Cocoa Powder – Use your favorite brand of cocoa powder for this.
- Peanuts – we recommend using roasted, unsalted peanuts as they will lend a crunchy texture to the mithai. Make sure that peanuts are not crushed too finely when using them to coat the mithai truffles.
Tips for Chocolate Peanut Butter Mithai Truffles
- Use finely ground semolina. If your have a medium or coarse ground semolina add it to a blender or food processor to make a fine powder before using.
- Use smooth peanut butter so that it makes a smooth dough to roll into your mithai truffles.
- We recommend using a melon baller, like this one, so that your mithai truffles are similar in size.
- Coat the mithai truffles with crushed peanuts. We recommend crushing the peanuts only a bit, so they are still in pieces rather than a fine powder.
- These chocolate peanut butter mithai truffles taste best at room temperature. If stored in the fridge, remove at least 30 minutes before serving to bring to room temperature.
- You can experiment with other flavors or nuts for these mithai truffles!
Recipes you’ll love
These mithai balls make a delicious addition to a Pakistani or Indian appetizer platter or snack board. Here are some more treats to add to your appetizer platter:
- Chicken Shami Kabab: Chicken and Lentil Patties
- Paneer Tikka Skewers
- Mango Trifle Cups
- Masala Peanuts: Spicy Peanuts
If you give these Chocolate Peanut Butter Mithai Truffles a try, we’d love to see them! Tag us on Instagram @thespicemess
Mithai Truffles: Chocolate Peanut Butter Burfi Balls
Ingredients
- 1 cup Semolina fine
- 2-3 tablespoons Cocoa powder
- 6 tablespoons Peanut Butter smooth
- 1 can Sweet condensed milk
- ½ cup Peanuts finely crushed, unsalted, roasted
Instructions
- In a pan on low heat add smooth peanut butter and semolina. If semolina is not fine you can grind in the blender to make a fine powder.
- Cook until the semolina is roasted, 5- 7 minutes.
- Next add in the cocoa powder, mix well. Add half a can of sweetened condensed milk and mix well. Continue adding the condensed milk, and mixing until it is a smooth dough. You may not need the full can of sweetened condensed milk.
- Turn off the heat, and let it cool slightly.
- Once cooled enough, take a small portion (around 1-2 teaspoons, or the size of a melon baller) of the dough and roll between your palms to make a round ball.
- Roll to coat with crushed peanuts.
- Cool completely, then store in an airtight container for 1-2 days at room temperature or up to 1 week in the fridge.
- Serve at room temperature.