These splendid little gems make stunning
holiday gifts. Nestle them in tiny gold paper cups and pack in
pretty boxed for a festive touch. But be forewarned - these are
so delicious, you might not want to give any away.
Peanutty
Fudge Truffles
- 1 (8-ounce) box semisweet
baking chocolate (or 1 1/3 cups semisweet chocolate chips)
1 tablespoon butter
1/2 cup heavy whipping cream, at room temperature
1 teaspoon vanilla extract
1/2 cup chopped peanuts
- 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.
Note: Optional - Finely
chopped peanuts or unsweetened cocoa powder or
melted chocolate can be used for coating.
Recipe and photograph provided
courtesy of USA Peanut Council.
