Milk straight out of the carton. Cereal straight out of the box. Pretzels straight out of the bag. Truffles straight out of the dipping chocolate. I honestly don't know why I have crockery at all.
Chocolate Peanut Butter Truffles
slightly adapted from Bakerella
Makes about 40 or so
For the Filling:
250g cream cheese, room temperature
300g dark chocolate
1/2 cup smooth peanut butter
For the Coating:
200g dark chocolate, melted
1/4 cup crushed roasted salted peanuts
Make the Filling:
In an electric mixer, beat cream cheese until creamy and smooth.
Melt chocolate in microwave in 30 second intervals, stirring in between until melted and smooth.
Add melted chocolate and peanut butter to the cream cheese and beat until completely combined.
Spread into a baking pan chill until it is a consistency that can be molded (mine took about 15 minutes.)
Scoop chocolate out with a small ice cream spoon or melon ball size scoop. I left them in dome-shapes but you can roll them into balls with your hands if you wish. Put them onto baking paper lined baking trays.
Chill for about 15 minutes, then dip each little chocolate dome or ball into the melted chocolate and set them back onto the baking paper lined baking trays. Sprinkle with the crushed peanuts before the chocolate hardens. Chill in the refrigerator until ready to serve.