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Instructions |
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Place 8 ounces bittersweet chocolate, chopped, in a medium heat safe bow. Set aside. In a medium saucepan over low heat, cook 1 cup heabvy cream until it just begins to boil; then immediately pour over chocolate. Let sit for 1 minute. Stir until chocolate is melted and mxture is thick and smooth.
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Stir in 1/2 smooth peanut butter, 1/2 tsp vanilla and 1/4 tsp salt. Pour into a shallow baking pan and refrigerate until set, 4 to 6 hours.
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Spoon chocolate-peanut butter mixture, by the tablespoon, into your hand and roll into balls. Place on a parchment-lined baking pan and return to refrigerator for 20 to 30 minutes.
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Place 1/3 cup cocoa and 1/2 cup finely chopped peanuts in separate shallow dishes.
roll half the truffles in cocoa and the other half in peanuts, constantly shaping each ball as you work. Keep refrigerated until serving or gifting.
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Originally Submitted
7/22/2010
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