Chocolate Peanut Butter Truffles


All to frequently I get caught up in my life, taking things for granted.  I fail to consider how lucky I am.  Recently, a new friend went out of her way for me out of the sheer goodness of her heart and I was touched.  She made me realize that I was fortunate to have people who care.  I made these for her as a small thank you, because it’s really hard to beat the peanut butter and chocolate combination when it comes to tastiness and I wanted to do something to show her I appreciated her kindness.

Truffles adapted from Martha Stewart Living
1 cup heavy cream
8 ounces Giradelli 60% cacao chocolate chips
1 cup creamy peanut butter
cocoa powder for rolling

Bring the heavy cream to a boil.  Pour over the chocolate chips.  Wait 10 minutes.  Stir cream and chocolate together until smooth.  Gradually add in peanut butter.  Stir until smooth.  Refrigerate overnight.  Remove from refrigerator 1/2 hour before you want to roll the truffles.

Scoop teaspoonfuls of chocolate out of the bowl. Roll into a ball with your hands.  Roll truffle in cocoa powder.  Store in the refrigerator otherwise the cocoa powder will be absorbed by the truffle.  (Yeah, I learned that the hard way).