CHOCOLATE-PEANUT BUTTER TRUFFLES

CHOCOLATE-PEANUT BUTTER TRUFFLES image

Yield 30 truffles

Number Of Ingredients 4

1/2 cup heavy cream
10 oz bittersweet chocolate, finely chopped
1/4 cup smooth peanut butter
1/2 cup unsalted peanuts, ground

Steps:

1. In a double boiler, melt chocolate and cream until smooth. Whisk in the peanut butter. Spread mixture into a 9" pan or pie plate. Refrigerate until hard, at least 1 hour to overnight. 2. Place the ground peanuts in a shallow dish. Line a baking sheet with parchment paper. Scoop out 30 heaping spoonfuls of truffle mixture. Place them in a single layer on the prepared sheet. When all scoops have been made, lightly roll them between your palms to give them a nice round shape. If at any point the chocolate gets too warm, making the truffles too difficult to roll, refrigerate for 30 minutes until it firms up. 3. Roll the truffles, a few at a time, in the ground peanuts. Press peanuts gently into truffles to get them to stick. Store in wax-paper lined container, separating layers with wax paper. Cover tightly and freeze.