Peanut Truffles

1/2 cup heavy cream
1/2 cups dry roasted, lightly salted, peanuts, crushed
2 cups Guittard Baking Wafers, Organic, Bittersweet Chocolate
6 tablespoons Just Great Stuff Peanut Butter Powder

Begin by warming metal bowl over a pot of simmering water and then place chopped chocolate and 6 T peanut butter powder into bowl while heavy cream is heating slightly. Once the heavy cream has reached 120 degrees, remove from heat and pour into warmed bowl containing chopped chocolate. Cover with plastic and rest for 5 minutes. After 5 minutes, stir gently to incorporate heavy cream into chocolate and finish melting the chocolate. Place mixture into cool place overnight (approx. 62 degrees - may be refrigerated but must be brought to room temperature before shaping the truffle). Once mixture has been cooled, shape into 1-inch balls and either dust with unsweetened cocoa, roll in crushed nuts, or other topping of your choice.

Serving Size: makes approx. 40 1-inch round pieces