Peanut Butter Truffles

Chocolate truffles - another thing I can cross off my list of things I wanted to make! And another thing that for some reason seems scary or difficult but is actually one of the easiest things ever. Can you heat cream and peanut butter, pour it over chopped chocolate, add butter, refrigerate and then scoop into balls? Super easy and very well received. The truffles had that wonderful yielding chocolate ganache texture, mmm. I rolled most of them in chopped roasted, salted peanuts but because the truffles are so soft, I'd recommend coating them in chocolate first and then rolling them in nuts (or not).

If this sounds good, you might also like:
Chocolate Cookie Bark
Peanut Butter Fudge
Rich Chocolate Cheesecake
Marshmallow Crunch Brownie Bars

Peanut Butter Truffles
Adapted from The Sweet Melissa Baking Book

Makes about 5 dozen truffles

I'd recommend dipping the truffles in melted chocolate before rolling them in nuts.

12 ounces best quality bittersweet chocolate, chopped
1 3/4 cups heavy cream
1/4 cup smooth peanut butter
5 tbsp unsalted butter, softened
2 cups roasted salted peanuts, finely chopped, for rolling

1. In a small pot over medium heat, stir the heavy cream and peanut butter until the cream is steaming and tiny bubbles have formed along the edges. Do not boil. Whisk until smooth.

3. Pour the hot peanut butter cream over the chocolate to cover completely. Set aside for 5 minutes, and then whisk until smooth.

4. Whisk in the butter to the still-warm chocolate mixture until smooth.

5. Refrigerate uncovered until the truffle base is firm enough to scoop, at least 2 hours. Using a small cookie scoop, scoop out the truffle base, and form into balls by rolling them around quickly in your hands.

6. Place the chopped peanuts in a shallow soup bowl. Roll each truffle in peanuts to cover.

The truffles are best eaten at room temperature. They keep refrigerated in an airtight container for up to 2 weeks.