Chocolate-Peanut Butter Truffles
12 ounces semi-sweet chocolate
1/2 cup heavy cream
2 tablespoons butter -- cut into bits
3/4 cup chunky peanut butter
2 teaspoons vanilla
1 cup salted peanuts -- finely chopped
n a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
Remove from heat and stir in vanilla and a pinch of salt.
Transfer to a bowl and chill for 4 hours, or until firm.
Form mixture by heaping teaspoons into balls and roll lightly in peanuts. (Very soft according to one review - should dust hands with cocoa) Better yet - use small scoop and drop directly into nuts.
Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
Keep in an airtight container, chilled, for up to 2 weeks.
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