Peanut Butter Truffles
|1½ cups (375 mL) finely chopped milk chocolate, about 8 oz (250 g)|
|½ cup (125 mL) whipping cream|
|¾ cup (175 mL) smooth peanut butter|
|1 tsp (5 mL) vanilla|
|1¼ cups (300 mL) peanuts, preferably honey roasted|
Place chocolate and cream in a small saucepan set over low heat. Watching very carefully, stir continuously until chocolate is nearly melted. Remove from heat and whisk until completely melted. Whisk in peanut butter and vanilla. Transfer to a bowl and refrigerate until firm enough to form into balls, 2½ to 3 hours.
Meanwhile, place peanuts in a food processor and pulse until finely chopped. Then place in a wide shallow dish (a pie plate would work well). Using your hands form mixture into ¾-inch (2-cm) balls then roll in peanuts to cover. Refrigerate on a waxed paper lined tray until firm. Store in an airtight container up to 1 week or freeze.