Honey Roasted, Creamy Peanut Butter Truffles

8 ounces finely chopped milk chocolate
whipping cream
7 ounces creamy peanut butter
1 tsp vanilla
4 ounces peanuts, preferably honey roasted

Directions:
Place chocolate and cream in a small
saucepan set over low heat.
Watching very carefully, stir continuously
until chocolate is nearly melted.
Remove from heat and whisk until completely melted.
Whisk in peanut butter and vanilla.
Transfer to a bowl and refrigerate
until firm enough to form into balls, 3 hours.
Meanwhile, place peanuts in a food processor
and pulse until finely chopped.
Then place in a wide shallow dish.
Using your hands form mixture into 3/4-inch
balls then roll in peanuts to cover.
Refrigerate on a waxed paper lined tray until firm.
Store in an airtight container up to 1 week or freeze.