Chocolate PB Truffles


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5hrs 7mins
  • 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
  • 2 teaspoons vanilla
  • 1⁄2 cup finely chopped salted peanuts, about
  • In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
  • Remove from heat and stir in vanilla and a pinch of salt.
  • Transfer to a bowl and chill for 4 hours, or until firm.
  • Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
  • Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
  • Keep in an airtight container, chilled, for up to 2 weeks.

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