8 ounces semi-sweet chocolate
1 tablespoon butter
1/2 cup whipping cream, room temperature
1 teaspoon vanilla extract or flavoring
1/2 cup chopped peanuts
Finely chopped peanuts or unsweetened cocoa powder or melted chocolate
In heavy saucepan over low heat, melt chocolate and butter. Combine whipping cream and vanilla; gradually blend into chocolate mixture. Stir in 1/2 cup chopped peanuts. Carefully place pan in a shallow bowl of ice water; stir chocolate mixture until completely cool and slightly thickened. Beat 20 to 30 seconds. Cover; refrigerate until firm. Form mixture into 24 small balls; roll each in finely chopped peanuts or cocoa powder. Or, to dip in melted chocolate, refrigerate balls until chilled. Dip balls, one at a time, turning to coat all sides. Place on waxed paper. Let stand until chocolate is set.
Makes: 24 truffles (2 truffles per serving).
Date: October 14, 2002