Ingredients:
1 1/2 cups finely chopped milk chocolate 375 mL about 8 oz (250 g)
1/2 cup whipping cream
125 mL 3/4 cup smooth peanut butter
175 mL 1 tsp vanilla 5 mL
1 1/4 cups peanuts, preferably honey roasted 300 mL
Directions:
1. Place chocolate and cream in a small saucepan set over low heat. Watching very carefully, stir continuously until chocolate is nearly melted. Remove from heat and whisk until completely melted. Whisk in peanut butter and vanilla. Transfer to a bowl and refrigerate until firm enough to form into balls, 2 1/2 to 3 hours.
2. Meanwhile, place peanuts in a food processor and pulse until finely chopped. Then place in a wide shallow dish (a pie plate would work well). Using your hands form mixture into 3/4-inch (2-cm) balls then roll in peanuts to cover. Refrigerate on a waxed paper lined tray until firm. Store in an airtight container up to one week or freeze.
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