Ingredients:

1 1/3 cups heavy whipping cream
20 oz. Milk chocolate, cut into pieces
1 cup creamy peanut butter
2 teaspoons vanilla
cocoa powder
chopped, unsalted, roasted peanuts

Heat cream to just below boiling. Place chocolate in bowl of mixer. Pour hot cream over chocolate. Beat until chocolate is melted. Stir in peanut butter and vanilla. Chill at least 2 hours or until firm enough to handle.

Shape mixture into 1-inch balls. Roll half in cocoa and half in chopped peanuts just before serving.

Yields 60 truffles.

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