Chocolate-Peanut Butter Truffles

• ½ cup heavy (whipping) cream
• 10 ounces bittersweet chocolate, finely chopped
• ¼

Warm the cream in a small saucepan over medium-high heat, stirring frequently, until hot and bubbling around the edges, about 3 minutes. Put the chocolate in a medium bowl and pour the cream over it. Let sit for 30 seconds, then whisk until smooth. Whisk in the peanut butter. Spread the chocolate cream in a 9-inch pan or pie plate. Refrigerate until hard, at least 1 hour to overnight.

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