Peanut Butter and Jelly Truffles

I came up with an ingenious plan. I made up a terrific peanut butter truffle over Christmas... and thought I could make it better if it were filled with strawberry jam. I really wanted them to come out heart shaped... but they do look more triangular. The end result was terrific, all the ladies at work ate them up really fast. I think I will have to make these every Valentine's Day, even if they aren't totally heart shaped.

You will need a mold of some sort to actually get the jam in the center. I think round would be best, but whatever you can find will do nicely. I found the heart shaped molds at Ikea. They're meant to be used as ice cube trays, but the fact that they are rubber and heart shaped caught my attention.

Recipe

1/2 C Heavy Cream
4Tbsp Butter
2Tbsp Corn Syrup
1LB Chocolate Plus 12oz for dipping
1/2 C Natural Peanut Butter
2C Blanched Peanuts
Pinch Salt
1/4 C Strawberry Jam

*Bring Cream, Butter, and Corn Syrup to a full boil then
add in Peanut Butter until combined. Add in 1LB of
Chocolate and let sit for 5min, then mix
*Carefully pipe mixture into molds, filling only half way. then
chill for 20min
*Next pipe a small amount of jam into the center of each, careful
not to touch the edges of the mold! Then fill the molds with more
truffle mixture and chill again.
*While they are in the icebox, run the peanuts and salt through
your food processor and set aside.
*Now you can melt the dipping chocolate and dip each molded
center, then quickly dip in the peanut mixture.
*Let them firm up and gently brush away any loose nuts

I think these are best left in the cooler and served chilled, though you may like them at room temp for a creamier texture.