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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 32 |
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This is from a holiday mailer I received from Fry's. The yield is just a guess. Ingredients:
1 cup heavy cream |
3/4 cup creamy peanut butter |
24 ounces chocolate chips, melted |
1 teaspoon pure vanilla extract |
1/4 cup powdered sugar |
1/4 cup cocoa powder |
1/2 cup peanuts, finely ground |
Directions:
1. Heat cream with peanut butter in a saucepan. Whisk together as peanut butter melts. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water.
2. Combine peanut butter mixture with melted chocolate. Add vanilla and mix. Place in refrigerator for 10 minutes. Mix powdered sugar and cocoa together.
3. Line a baking sheet with waxed paper. Using a melon baller, place rounded small portions onto waxed paper, spacing so that they don't touch. Roll truffle in cocoa-powdered sugar mixture or ground peanuts.
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