1/2cupcreamy natural peanut butteronly peanuts and salt ingredients
1 ¼cupschopped peanuts
Add cream to a small saucepan and bring just to a boil over medium-high heat (do not let boil).
Meanwhile, add chocolate, peanut butter and butter to a medium glass bowl (add optional salt if you'd like a more salted-chocolate truffle).
Pour hot cream over ingredients in bowl and let stand 5 minutes. Whisk until thoroughly mixed and smooth.
Let stand at room temperature for an hour.
Line a baking sheet with parchment or waxed paper. Use a small cookie scoop to make balls from the thickened mixture (if it's not firm enough to roll, place bowl in refrigerator for 10-15 minutes), roll in chopped nuts and place on prepared pan.
Refrigerate until firm, then place in an airtight container to store in fridge.