PEANUTTY FUDGE TRUFFLES

8 ounces semi-sweet chocolate
1 tablespoon butter
1/2 cup whipping cream, room temperature
1 teaspoon vanilla extract
1/2 cup chopped peanuts
Finely chopped peanuts or unsweetened cocoa powder or melted chocolate

In heavy saucepan over low heat, melt chocolate and butter.

Combine whipping cream and vanilla; gradually blend into chocolate mixture. Stir in 1/2 cup chopped peanuts.

Carefully place pan in a shallow bowl of ice water: roll chocolate mixture into 24 small balls.

Roll each in finely chopped peanuts or cocoa powder or dip balls, one at time, in melted chocolate turning to coat sides. Place on waxed paper. Let stand until chocolate is set. Refrigerate balls until chilled.

Yield: 12 servings (2 truffles per serving)
Source: Virginia-Carolina Peanut Promotions