Chocolate Truffles

1. 1

   In a small saucepan, scald the cream over medium heat.

2. 2

   Place the chocolate in a heatproof bowl, add the hot cream and let sit for 2 to 3 minutes, then whisk until smooth.

3. 3

   Add the liqueur and stir to combine.

4. 4

   Cover and refrigerate until firm, about 4 hours.

5. 5

   Using a small scoop or teaspoon, scoop up about 1 to 1 1/2 teaspoons of the chocolate mixture and quickly roll into a ball about 1-inch in diameter.

6. 6

   Roll in the chopped peanuts to coat on all sides.

7. 7

   Place on a sheet tray covered in parchment or waxed paper and repeat with the remaining ingredients.

8. 8

   Cover with plastic and refrigerate until firm and ready to serve.

9. 9

   (Alternatively, place in an airtight container and separate the layers of truffles with parchment paper.

10. 10

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.