These were my first attempt at truffles years ago and probably still one of my favorites. They are super messy to put together, which makes it time consuming, but they're worth it. They're absolutely divine. I usually store mine in the freezer rather than the fridge.
1 pkg (8 squares) semi-sweet baking chocolate
1/2 c peanut butter
1 tub cool whip
suggested coatings: powdered sugar, finely chopped peanuts, coconut shavings, finely crushed Nabisco cookies, sprinkles
1. Microwave chocolate for 2 min. or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
2. Stir in peanut butter until well blended. Cool to room temperature and gently fold in whipped topping. Refrigerate 1 hour.
3. Scoop truffle mixture with melon baller then shape into 1 in. balls. Roll in suggested coatings.
Keep stored in refrigerator.
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