8 ounces semi-sweet chocolate
4 ounces heavy cream
1 ounce light corn syrup
1 tablespoon peanut butter
1 ounce Skrewball peanut butter whiskey
chopped roasted, salted peanuts
- Chop the chocolate and place in a large bowl.
- In a medium saucepan, warm the heavy cream and corn syrup over medium high heat. Do NOT allow
the mixture to boil. Pour the cream over the chocolate and allow to sit to begin to melt the chocolate. Whisk together until smooth. If the chocolate is not completely melted, cook in 20-30 second increments in the microwave on high – whisking between each microwaving until completely smooth. Add the peanut butter and the peanut butter whiskey and whisk until smooth.
- Cover the chocolate mixture with plastic wrap, pressing it directly onto the top of the melted chocolate. Allow to cool to room temperature.
- Scoop the cooled chocolate mixture with a small cookie scoop and roll in the chopped peanuts until
Note: you can also roll the truffles in graham cracker crumbs or candy sprinkles.