Chocolate-Peanut Butter Truffles

From: Nowhereville Domestic

On Jan 5, 2010

VERY GOOD! Like a rich fudge with a hit of PB. Not too sweet. Is a nice, firm center that holds its shape well.

From: Chef #371785

On Dec 20, 2009

These were easy to make and I even did the melting slowly in the microwave. I will warn that I used a higher quality darker chocolate and it wasn't very good. Next year we will do them with milk or semi-sweet. We had to let the ganache come back to a slower room temp to roll as it was hard as a rock after chilling 24 hours.

From: Kim D.

On Jul 7, 2004

I made these for our Photo Club and they turned out delicious! I didn't have a lot of time to chill the chocolate, so I placed the saucepan of chocolate directly into the freezer for about 45 minutes and they were ready to roll. After chopping the nuts with a food chopper, I placed the nuts in a small ramekin. I used a small cookie scoop to scoop the chocolate into balls. I dropped the balls of chocolate into the ramekin, one at a time, swirling them around to coat with nuts. They were so simple to do this way, and not messy at all because I never had to touch the chocolate. These would be perfect for Valentine's Day, Christmas, or any special occasion!

From: JustJanS

On Jul 1, 2004

I made these for our photo club, and I have to say I was a bit sceptical. I don't like peanuts all that much, and salted ones on the outside really had me wondering. But these are fantastic, The peanuts and semi-sweet chocolate is a match made in heaven. To speed cooling, I placed the saucepan in my sink with about 1 inch of water up the sides (taking care not to slop any in the mix). I left it there for about 30 minutes, then into the fridge for another 30, I was rolling balls within an hour., and managed to make 37. Will they be there for our dinner party in 2 days?