Recipe by WI Cheesehead
From the Milwaukee Journal/Sentinel. Cooking time is a guess and involves rolling the balls. This is no cook.
Top Review by Engrossed
This was very YUMMY! So smooth, creamy, peanutbuttery and chocolaty! I have to admit I was a bit lazy and only made 1/4 a recipe and put it into a 1 cup ramekin and used it as a dip for banana slices after it sat in the fridge for a couple of hours. I skipped the toppings. Very nice as a dip so I'm sure it's great as a truffle too! Made for Zaar Tag.
- 1 cup whipping cream
- 1 lb sweet baking chocolate, very finely chopped (see note)
- 2 ounces sweet baking chocolate, very finely chopped
- 6 tablespoons natural-style peanut butter (do not use hydrogenated)
- 3⁄4 cup roasted salted peanuts
- 4 ounces bittersweet chocolate, in block form
- Dutch-processed cocoa powder
Directions See How It's Made
- Place cream in wide, 2-quart saucepan over medium heat until it just comes to a simmer.
- Remove from heat and immediately sprinkle milk chocolate into cream.
- Cover and let sit 5 minutes; the heat should melt the chocolate.
- Stir very gently until smooth.
- Stir in peanut butter until well blended.
- Pour mixture into shallow bowl and cool to room temperature.
- Cover with plastic wrap and allow to sit, preferable overnight, until firm enough to roll. (Or refrigerate until firm, about 4 hours).
- Chop peanuts finely.
- Grate bittersweet chocolate on largest holes of box grater.
- Toss peanuts and chocolate together in medium, bowl.
- Coat your hands with cocoa powder and roll ganache into 3/4 to 1 inch balls.
- Toss truffles in chocolate-peanut coating (you may have to press the coating onto the truffles).
- Place in fluted paper cups, if desired, and serve at room temperature.
- NOTE: Chocolate is called milk couverture chocolate or use confectionary coating.