Ingredients
- 12 ounces best-quality bittersweet (64-68%) chocolate
- 1 3/4 cups heavy cream
- 1/4 cup peanut butter, smooth or chunky
- 5 tablespoons unsalted butter, softened
- 2 cups roasted salted peanuts, finely chopped for rolling
Preparation
Step 1
1. Chop the chocolate into small pieces and put in small bowl.
2. In a small saucepan over medium heat, heat the heavy cream and peanut butter while stirring to scalding, or 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, then whisk until smooth.
4. Whisk 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 #100 cookie scoop or a teaspoon, scoop out the truffle base and form into bolls by rolling them around quickly in your hands.
6. Place the chopped peanuts in a shallow soup bowl. Roll each truffle in the peanuts to cover.
The truffles are best eaten at room temperature. They keep refrigerated in an airtight container for up to 2 weeks. Let come to room temperature before serving.