Chef Melanie’s Weekly Recipe: Chocolate Peanut Butter Truffles
Chocolate Peanut Butter Truffles
- 1 1/2 cups heavy cream
- 1/2 cup smooth peanut butter
- 12 ounces bittersweet chocolate chopped
- 1 Tablespoon Dark Rum (Meyers)
- 1/2 to 1 cup finely ground cocktail peanuts
Directions
Heat cream with peanut butter and rum in a 1 quart heavy bottomed saucepan until it simmers, whisking until smooth. Remove from heat. Add chopped chocolate to the peanut butter mixture. Whisk until chocolate and peanut butter is smooth. Transfer chocolate mixture to a bowl. Cover and refrigerate 2- 4 hours or overnight. Grind peanuts in the bowl of a food processor fitted with the steel blade or chop by hand with a kitchen knife. Line a large baking sheet or tray with waxed paper.
Remove chocolate mixture from the refrigerator and let sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. Roll truffle in ground nuts and place on tray. For best results keep refrigerated in air tight container.
Tags: ammonoosuc inn, area dining, culinary, culinary class
Chef Melanie's Corner | whitemtnguy December 22, 2009
