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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 30 |
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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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