
Peanut Butter Chocolate TrufflesRecipe by Chef Michael Williams This is a really easy and yummy holiday creation given to us by one of our customers and after we tested it, they disappeared pretty fast. Ingredients 1 ½ cups milk chocolate chips ½ cup whipping cream ¾ cup peanut butter 1 tsp. vanilla 1 ¼ cups honey roasted peanuts Directions Place chocolate and cream in a small saucepan set over LOW heat. Stir constantly keeping a careful eye on the mixture until chocolate is nearly melted. Remove from heat and whisk until completely melted and then stir in the peanut butter. Transfer to a bowl and refrigerate until chilled (2 1/2 to 3 hours). Meanwhile, place peanuts into a food processor or do it by hand and chop until finely chopped. Then place in a wide shallow dish (a pie plate works well). With your hands, form mixture into 3/4 inch (2 CM) balls then roll in peanuts to cover. Refrigerate on a waxed paper lined tray until firm. Store in an airtight container up to one week or freeze. Variations Try substituting mint chocolate chips in place of the milk chocolate or almond butter in place of the peanut butter. You can change them up quite easily by rolling them in toasted coconut, cocoa powder or icing sugar for a nice varied look.

Peanut Butter Chocolate TrufflesRecipe by Chef Michael Williams

This is a really easy and yummy holiday creation given to us by one of our customers and after we tested it, they disappeared pretty fast.

Place chocolate and cream in a small saucepan set over LOW heat. Stir constantly keeping a careful eye on the mixture until chocolate is nearly melted.
Remove from heat and whisk until completely melted and then stir in the peanut butter.
Transfer to a bowl and refrigerate until chilled (2 1/2 to 3 hours).
Meanwhile, place peanuts into a food processor or do it by hand and chop until finely chopped.
Then place in a wide shallow dish (a pie plate works well). With your hands, form mixture into 3/4 inch (2 CM) balls then roll in peanuts to cover. Refrigerate on a waxed paper lined tray until firm. Store in an airtight container up to one week or freeze.

Try substituting mint chocolate chips in place of the milk chocolate or almond butter in place of the peanut butter.
You can change them up quite easily by rolling them in toasted coconut, cocoa powder or icing sugar for a nice varied look.