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).