1/2cupcreamy natural peanut butter(only peanuts and salt)
1 ¼cupschopped peanuts,for coating
cocoa powderoptional for coating
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, but no longer than that), roll in chopped nuts (or optional cocoa powder) and place on prepared pan.
Refrigerate until firm, then place in an airtight container to store in fridge.
Storage: Kept in a container in the fridge, these will store 2-4 weeks. They are fine at room temperature for a few hours at a party, too, but you should always store them long term in the fridge for the best consistency.Variations to experiment with: