I just realized that I didn't write down any of the amounts I used for this recipe, because at the time I thought I would be posting it to the blog within a day or two. It has been at least 5 days now...but hopefully I can remember!
Melt 1/2 c crunchy peanut butter with 1/2 c heavy cream.
*The heavy cream is the only amount I'm having trouble remembering correctly...it may have been 1/4 cup...
Stir stir stir.
Add the chocolate.
Stir stir stir some more.
Scoop the mess into a bowl and refrigerate.
(2 hours should be sufficient, I let mine sit over night)
It was pretty hard when I took it out of the fridge. It took some muscle to scoop chunks out with a melon baller, and I had to use my fingers to work it into shapes that looked remotely like balls. It was way too much work to try to get them perfectly round, so I just tried to get them into something bite-sized.
Melt some chocolate, dunk & coat the truffles, let them set in the fridge.