Chocolate Peanut Butter Truffles
About 70 truffles

2/3 cup whipping cream
14 ounces milk chocolate, very finely chopped
1/2 cup peanut butter
2 tablespoons bourbon
1/2 cup cocoa powder

1. Bring the cream to a boil in a medium saucepan. Pour over the chocolate in a bowl and whisk until smooth. Whisk in the peanut butter and bourbon. Refrigerate until chilled and very firm.

2. With a melon baller, remove 3/4-inch pieces of chocolate and put onto a foil-lined baking sheet. Roll into balls and chill until firm, about 1 hour.

3. Put the cocoa onto a plate and roll the truffles to coat. Refrigerate, covered, until ready to serve. If done several days in advance, it may be necessary to roll the truffles again in cocoa.

- From "Truffles and Other Chocolate Confections" by Pamela Asquith.