mamaSue posted 11-16-99 5:23 PM pt (US)
Peanut Butter Chocolate Truffles
1/2 cup heavy cream
8 ounces (8 squares) semisweet chocolate, cut into 1/4-inch pieces
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
3/4 cup roasted peanuts, crushed
In a small saucepan, over medium heat, heat heavy cream to just below
boiling.
In large microwaveable bowl, microwave chocolate until warm, not melted.
Pour hot cream over chocolate and mix until smooth. Stir in peanut butter and vanilla.
Refrigerate mixture at least 2 hours, or until firm enough to handle.
With hands, shape a rounded teaspoonful of chocolate mixture into a 1-inch ball; immediately roll ball in crushed peanuts until completely covered.
Repeat with remaining mixture.
Store in a tightly covered container.
Truffles may be refrigerated for several days; bring to room temperature before serving.