Pretty Peanut Butter Cup Truffles

Directions

1. 1
   Microwave a small bowl half full of dark chocolate for 1 minute and stir a lot. If you can't "stir away" pretty much all of the chocolate bits and make a smooth chocolate, microwave another 30 seconds and stir again. (Repeat if needed.) If the lumps are mostly gone, spoon a little bit of the chocolate into each spot of a flexible candy mold. Use a new paintbrush to "paint" the chocolate up the sides of the mold. Set in the refrigerator to chill for about 15 minutes. Check the sides of the mold ... are any spots showing? if so, paint the sides a little more with melted chocolate and set back in the fridge until the chocolate is set.Meanwhile, put the chocolate in a small mixing bowl and microwave for 1 minute. Stir well.
2. 2
   Add the cream cheese and microwave another 30 seconds. Stir really well, until all the white from the cream cheese is gone. Stir in the vanilla and the peanut butter. When the chocolate in the mold is set, using a tiny cocktail or baby spoon, fill each hole most of the way with the filling, smoothing with your fingers or the spoon. Set in the freezer for about 15 minutes to cool the filling.Once the filling is hardened, smooth it a little more, then melt some more chocolate and pour over the top, using your paintbrush to ensure you completely cover the filling. Tap the mold on the counter several times to smooth the chocolate, then set in the fridge to set the chocolate.Once the chocolate is set, remove the truffles from the mold by gently pushing up from the bottom. The mold should flip up, releasing the beautiful truffles.