White Chocolate Red Curry Thai PB Truffles

Put white chocolate, peanut butter, red curry paste, lime zest, cayenne in a medium glass bowl. set aside. In a small sauce pan add cream and bring to "almost boil". Stir while heating so as not to scald on the bottom. Pour hot cream over white chocolate mixture and let sit for just a moment. stir with a whisk (just stir...not vigorously). as it comes together, add in the coconut extract. When it is all combined, give it a little whisking to make sure it is all emulsified and is not separating. TASTE TEST. Add a little more something if you see fit. Let it come to room temp. and put mixture in the fridge, uncovered. You don't want condensation from a cover in your chocolate mixture. In about an hour, come back to it and give it a stir...if it isn't set yet...taste test one more time. This is the last time you can add anything! Then cover and put back in the fridge for at least a few hours or ove night is even better. When absolutely set, make 3/4 inch balls. When ball is formed roll in bowl of chopped roasted salted peanuts. You need to press the peanuts in a little bit to cover the ball. when these are all done...set aside if dipping in chocolate. I think they should be close to room temperature when dipping so you won't have any cracks or seepage. Temper your dark chocolate. Dip balls half way and set on prepared parchment cookie sheets. Refrigerate balls for about 15 minutes to set. Drizzle chocolate over full sheet of balls...it's easier than one at a time. you will probably have left-over tempered chocolate so have other goodies on hand to dip or throw into a quick "bark". Yum!