I am trying to get some interesting truffle ideas for Valentines Day.
I'd love to try a peanut butter Milk or white chocolate truffle.

I know the easiest way would be to melt peanut butter chips with the
chocolate with hot cream to make a ganache. But, I somehow think real
peanut butter will taste a lot better (and have a much better mouth
feel) than the chips.

I am thinking I can chop the chocolate fine in a food processor, add
the PB and then blend as I pour in the hot cream. This should get
everything well mixed and emulsified.

What does everyone think? Has anyone tried this before?

I also hope the filling is soft and creamy but firm enough to either
dip or mold with a chocolate coating. I suppose that only takes
getting it nice and firm within the fridge before coating, etc.
Thanks,

SC