For the truffles:
- 8 ounces (227 grams) semisweet baking chocolate, finely chopped
- 2 tablespoons (28 grams) unsalted butter, cubed
- 1/2 cup (135 grams) creamy peanut butter
- 1/4 cup heavy cream
- 1 to 2 tablespoons whiskey
For the coating:
- 10 ounces (283 grams) tempered chocolate*
- Finely chopped peanuts, for garnish, if desired
Make the truffle filling:
Place the chocolate, butter, peanut butter, and cream in the heatproof bowl set over a saucepan of simmering water. Heat, stirring frequently, until the mixture is melted and smooth.
Remove from heat. Stir in the whiskey.
Refrigerate, uncovered, for 2 hours or overnight or until solid enough to be scoopable.
Use a small 2-teaspoon spring-loaded scoop to form mounds of chocolate onto a parchment lined baking sheet.
Roll the mounds into balls with the palms of your hands. If the mixture gets too warm and melts, return to fridge for 15 minutes before continuing to roll.
Return the truffles to the baking sheet and chill for another 30 minutes, or until firm.
Coat in chocolate:
Dip the balls in tempered chocolate. For smooth results, use a fork or chocolate dipping tool to completely plunge the ball in chocolate. Lift up and tap the hand holding the fork to allow the excess chocolate to drip back into the bowl. Use a toothpick to gently slide the dipped truffled onto a parchment lined baking sheet.
Sprinkle with chopped peanut before the chocolate sets, if desired. Repeat with remaining balls, wiping off your fork with a paper towel after every couple truffles. Let the truffles set completely before serving or storing.
The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks.