Chocolate Caramel Peanut Truffles
1 cup sugar
2/3 cup heavy cream
9 ounces bittersweet chocolate, finely chopped
2 tablespoons creamy peanut butter
1/4 teaspoon table salt
1 teaspoon vanilla extract
1/2 cup finely chopped peanuts, for coating
Place the sugar in a heavy saucepan. Cook over medium-high heat,
stirring just until the sugar has melted. Continue cooking, swirling
the pan often, until the sugar is dark golden caramel. Remove the
pan from the heat and carefully pour in the cream. Return the pan to
the heat and simmer, stirring, until the caramel has dissolved.
Remove the pan from the heat and, while hot, stir in the chocolate,
peanut butter, salt, and vanilla. Let stand for about 5 minutes or
until the chocolate and peanut butter have dissolved. Transfer to a
bowl and cool to room temperature. Cover the bowl with plastic wrap
and chill until firm, about 2 hours.
Use a small spoon to scoop out the truffles and form into 1-inch
balls. Roll the truffles in the peanuts and transfer to a tray
covered with waxed paper. Chill until firm, about 1 hour. Store in
an airtight container for up to 2 weeks.
Recipe: Sara Moulton, Sara Moulton Cooks at Home