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Microwave chocolate chips, whipping cream and peanut butter in a medium-size microwave-safe bowl on High for 1 ½ minutes or until melted and smooth, stirring at 30-second intervals. Let cool 10 minutes. Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm. Shape chocolate mixture into 1-inch balls, using a small ice cream scoop. Roll in chopped peanuts. (If chocolate mixture becomes too soft to shape, refrigerate until firm.) Place on wax paper-lined baking sheets. Chill 1 hour before serving. Store truffles in an airtight container in refrigerator up to 5 days.
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