Wednesday, March 15, 2006

Chocolate-Peanut Butter Truffles

Chocolate-Peanut Butter Truffles

12 ounces best-quality semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons butter, cut into bits
3/4 cup chunky peanut butter (admittedly, I use creamy Jiff's)
2 teaspoons vanilla
1/2 cup finely chopped salted peanuts, about

makes about 40 truffles

1. In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
2. Remove from heat and stir in vanilla and a pinch of salt.
3. Transfer to a bowl and chill for 4 hours, or until firm. If in a hurry, place the bowl in a pan with cold water up the side for 30 minutes; then place bowl into the fridge for another 30 minutes, then continue with recipe.
4. Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
5. Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
6. Keep in an airtight container, chilled, for up to 2 weeks.


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