350gm semisweet chocolate
1 cup heavy cream
1 tbsp unsalted butter
Pinch of salt
½ tsp vanilla extract
¼ cup Goody Creamy Peanut Butter
Cocoa powder, for coating
1.Chop the chocolate and put in a heatproof bowl.
2.Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth.
3.Whisk in the vanilla extract, then stir in the peanut butter. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours.
4.Roll tablespoonfuls of the ganache into 18 balls, then roll in cocoa powder. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour.