Scotch-Peanut Chocolate Truffles

• 1 pound 12 ounces semisweet chocolate
• 23 cup heavy cream
• 1 1/2 teaspoons floral honey, preferably heather
• 3 tablespoons Scotch
• 6 tablespoons salted peanuts, coarsely chopped
• 1/2 teaspoon vanilla extract

1. Break 8 ounces chocolate into small pieces and place in a metal bowl.
2. Heat cream to a simmer and pour over chocolate.
3. Stir until chocolate has melted and is smooth.
4. If necessary, place bowl briefly over low heat to finish melting.
5. Stir in honey, Scotch, peanuts and vanilla.
6. Chill until firm, 2 hours.
7. Scoop small amounts of chocolate mixture, a scant teaspoon, and quickly roll into balls about 1 inch in diameter.
8. Place on a platter or baking sheet lined with parchment.
9. Place in freezer to firm up, about 30 minutes.
10. Break up remaining chocolate and place 16 ounces in a microwave-safe bowl.
11. Microwave on full power 2 to 3 minutes, stirring a few times, until melted.
12. Remove from oven.
13. Stir in remaining chocolate until melted.
14. Skewer truffles on a small fork, dip in melted chocolate to coat and place on a parchment-lined baking sheet at room temperature 15 minutes.
15. Refrigerate until ready to serve.

chocolate, heavy cream, honey, scotch, peanuts, vanilla

Taken from cooking.nytimes.com/recipes/1015981 (may not work)