“Thank You Very Much” Truffles

An Elvis dessert: Chocolate Peanut Truffles
Photo by Donny Granger

Since opening Phillip Ashley Chocolates Design Studio and Boutique in Memphis’ Historic Cooper-Young District two years ago, Rix has become sought after his wildly flavored confections such as these easy truffles, a great edible hostess gift. No dipping is required for Rix’s Elvis-inspired truffles, which are rolled in peanuts.


Approximately 35 truffles

  • 10 ounces dark or bittersweet chocolate (bar or chips)
  • ⅓ cup heavy cream
  • ¼ cup banana purée (about half a small banana, blended in a food processor)
  • 2 tablespoons smooth peanut butter, melted (microwave for about 20 seconds)
  • 2 tablespoons unsalted butter, softened 
  • 1½ cups crushed, honey-roasted peanuts, for coating 
  1. In double boiler, set over simmering water, melt chocolate and stir until smooth.
  2. In small saucepan, heat cream just until small bubbles form on top. Whisk into melted chocolate
    to incorporate.
  3. Add banana purée, stir, then add melted peanut butter and butter. Whisk until homogenous and shiny, a dark ganache.
  4. Place plastic wrap directly over ganache to prevent skin from forming and rest overnight in refrigerator.
  5. Once set, use melon baller to scoop out ganache balls.
  6. Ensure hands are cool, and roll truffles to even rounds with palms.
  7. Place peanuts in bowl and roll truffles in nuts to evenly coat. Refrigerate.


  • Recipe By
    Phillip Ashley Rix of Phillip Ashley Chocolates, Memphis, Tennesee
  • Contributing City
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