Peanut Butter Truffle

1

Bring a large saucepan to a boil over high heat

Melt the cream of milk with serum

Reduce heat and simmer until the mixture starts to thicken

Dissolve the semi-sweet chocolate chips, glucose, and cognac in the melted cream of milk

Add chopped peanuts and stir until well combined

2

Pour the truffle mixture into a container, cover, and refrigerate for at least an hour or until firm

Use a spoon to scoop small portions of the truffle mixture, shape them into balls, and place them on a baking sheet lined with parchment paper

Return the truffles to the refrigerator for another 30 minutes

3

Melt the dark chocolate (see page 16) in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth

Remove the truffles from the refrigerator and dip them into the melted dark chocolate, using a fork to coat them evenly

Place the coated truffles on a baking sheet lined with parchment paper and refrigerate until set

Dust the truffles with cocoa or chocolate powder and serve in individual cups.