Peanut Butter Truffles
1 cup heavy cream
3/4 cup creamy peanut butter
24 ounces semi-sweet chocolate chips
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
Unsweetened cocoa powder
Heat cream and peanut butter in a 2-quart heavy saucepan, stirring frequently with a whisk to melt evenly. While cooking the peanut butter and cream mixture, melt the chocolate chips in a double boiler over simmering water. When both the chocolate and peanut butter mixtures are smooth, combine the two using a whisk. Press the combined mixture through a medium mesh colander or sieve into another bowl with a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight).
Pour a moderate amount of cocoa in a small bowl. Line a large baking sheet or tray with waxed paper or 30 to 50, 1-inch paper candy cups. Let the truffle mixture sit out at room temperature 20 minutes (1 hour if chilled overnight) to soften. Using a teaspoon, scoop out small portions of the filling, press with your hands to warm the mixture and increase its ability to stick and form a ball. Roll truffle in cocoa mixture and place in candy cups. Keep chilled until ready to serve to maintain flavor and texture.