Peanut Butter Truffles

1. 1

   Place cream in wide, 2-quart saucepan over medium heat until it just comes to a simmer.

2. 2

   Remove from heat and immediately sprinkle milk chocolate into cream.

3. 3

   Cover and let sit 5 minutes; the heat should melt the chocolate.

4. 4

   Stir very gently until smooth.

5. 5

   Stir in peanut butter until well blended.

6. 6

   Pour mixture into shallow bowl and cool to room temperature.

7. 7

   Cover with plastic wrap and allow to sit, preferable overnight, until firm enough to roll.

8. 8

   (Or refrigerate until firm, about 4 hours).

9. 9

   Chop peanuts finely.

10. 10

    Grate bittersweet chocolate on largest holes of box grater.

11. 11

    Toss peanuts and chocolate together in medium, bowl.

12. 12

    Coat your hands with cocoa powder and roll ganache into 3/4 to 1 inch balls.

13. 13

    Toss truffles in chocolate-peanut coating (you may have to press the coating onto the truffles).

14. 14

    Place in fluted paper cups, if desired, and serve at room temperature.

15. 15

    NOTE: Chocolate is called milk couverture chocolate or use confectionary coating.

* Per serving · 4 servings · Values may vary.

No additional tips available.