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Chocolate Peanut Butter Truffles

Ingredients: 1/2 Cup(s) heavy cream 10 Ounce(s) bittersweet chocolate; finely chopped 1/4 Cup(s) smooth peanut butter 1/2 Cup(s) unsalted peanuts; ground Directions: Warm the cream in a small saucepan over medium high heat, stirring frequently, until hot and bubbling around the edges, about 3 minutes. Put the chocolate in a medium bowl and pour the cream over it. Let sit for 30 seconds, then whisk until smooth. Whisk in the peanut butter. Spread the chocolate cream in a 9 inch pan or pie plate. Refrigerate until hard, at least 1 hour to overnight. Place the ground peanuts on a plate or in a pie dish. Line 2 baking sheets with wax paper. Using a measuring teaspoon or melon baller, scoop out 30 heaping spoonfuls of the truffle mixture. Place them in a single layer on one of the prepared baking sheets. When all of the scoops have been made, lightly roll them between the palms of your hands to give them a nice round shape. If at any point the chocolate gets too warm and the truffles become difficult to roll, refrigerate the chocolate for 30 minutes until it firms up. Roll the truffles, let them sit at room temp to soften slightly, 15-30 minutes. This will make them a little creamier. Contributor: Emily Luchetti 2003
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