Honey Roasted Peanut Truffles

16 ounces honey roasted peanuts, crushed
1/4 cup pureed bananas (puree in a small blender or mini food processor)
2 tablespoons smooth peanut butter, melted
1/3 cup heavy cream
2 tablespoons unsalted butter, softened
6 ounces bitter-sweet chocolate bar (I use Ghirardelli)
4 ounces semi-sweet chocolate bar (I use Ghirardelli) 

Crush honey roasted peanuts. Reserve. Puree bananas in a small blender or mini food processor. Reserve. Heat peanut butter in the microwave in a microwave safe bowl in 10 second increments, until melted. Reserve. Pour heavy cream into a small saucepan and heat over medium heat until steaming but not boiling. Reserve. Heat butter in 5-10 second increments until softened but not melted. 

In a heatproof bowl over a saucepan containing barely simmering water, melt chocolate. Stir occasionally until smooth. (Don’t rush the chocolate to melt or it will burn!) Stir in banana puree then add peanut butter and butter. Cover with plastic wrap pressing plastic directly on the surface of the chocolate mixture (ganache), to prevent a skin from forming on the surface. Refrigerate overnight. (If your refrigerator has onion or other strong odors, the chocolate will absorb the odors. If you are worried about this pour the chocolate into a plastic container with an airtight lid. Still use the plastic wrap and press it on the surface of the chocolate before sealing the container with the airtight lid.) Refrigerate overnight

Remove chocolate from refrigerator and let sit on counter for 1 hour. Use a small cookie scoop to  scoop chocolate. Roll truffles into nuts and press to adhere. Refrigerate until ready to serve. Makes around 33 truffles. Enjoy!

Published in the News and Neighbor on December 14, 2022.