Refrigerated and firmed up, ganache has the perfect texture for rolling into truffles. The batch here was flavored with peanut butter. Adding liqueur or a flavored extract is another option, as is rolling straight-up chilled ganache.
Make Peanut Butter Truffles
Immediately after making the ganache, add it little by little to 1 cup smooth peanut butter, whisking constantly, until smooth. Refrigerate in a 5-by-8 1/2-inch glass loaf pan, covered, until firm, 4 hours to overnight. Scoop with a 1 1/4-inch ice cream scoop and roll into smooth balls with your palms. (If mixture softens, refrigerate until firm.) You will have about 28 truffles.
Roll each in unsweetened Dutch-process cocoa powder, tapping gently to remove excess. Refrigerate in mini baking cups for 30 minutes (or up to 4 days).