1.Combine cream and chocolate in small saucepan; stir over low heat until smooth, stir in peanut butter. Transfer to small bowl, cover; refrigerate 3 hours or overnight.
2.Working with a quarter of the chocolate mixture at a time (keeping remainder under refrigeration), roll rounded teaspoons into balls; place on tray. Refrigerate truffles until firm.
3.Working quickly, roll balls in peanuts, return to tray; refrigerate truffles until firm.