Peanut Butter Truffles

5 ounces bittersweet (61%) chocolate, finely chopped (or use feves)

7/8 cup heavy cream

175 grams/6 ounces smooth peanut butter (not natural)

3 tablespoons butter, at room temperature

1 cup chopped honey roasted peanuts

Put the chocolate in a medium heatproof bowl and set aside.

Place the cream and peanut butter in a 1 quart saucepan and heat over medium low heat, stirring occasionally with a heatproof spatula until quite warm (but not hot) and small bubbles form around the edge. The mixture will look oily.

Pour the peanut butter cream mixture over the chocolate and let sit for 2 minutes. Stir up from the bottom with your heat proof spatula and let sit for another minute or two. Stir up from the bottom again and stir in the butter in 4 pieces, mixing to combine. Refrigerate for at least two hours.

Using a teaspoon or small scooper, scoop out the truffles, gently shape into round balls and roll in the peanuts, pressing the peanuts onto the truffles. Refrigerate immediately. Serve chilled. Makes about 30 truffles.