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Peanut Butter Truffles

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Hands-on time 20 mins
Other time 3 hrs, 10 mins
Yield Makes about 2 dozen
If you overbeat the chocolate mixture in Step 2, beat in 2 to 3 Tbsp. more whipping cream to return mixture to a smooth consistency.

Ingredients

  • 1 (12-oz.) package semisweet chocolate morsels
  • 1/2 cup whipping cream
  • 3 tablespoons creamy peanut butter
  • 3/4 cup finely chopped, lightly salted roasted peanuts
  • Wax paper

How to Make It

  1. Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Let cool 10 minutes.

  2. Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm.

  3. Shape chocolate mixture into 1-inch balls, using a small ice-cream scoop. Roll in chopped peanuts. (If chocolate mixture becomes too soft to shape, refrigerate until firm.) Place on wax paper-lined baking sheets. Chill 1 hour before serving. Store truffles in an airtight container in refrigerator up to 5 days.