Peanutty Fudge Truffles
These splendid little gems make stunning holiday gifts. Nestle them in tiny gold paper cups and pack in pretty boxes for a festive touch. But be forewarned - these are so delicious, you might not want to give any away.
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.
Recipe and photograph provided courtesy of USA Peanut Council.