- 2 pounds white chocolate, chopped
- 2 cups peanut butter
- 2 cups whipping cream, scalded then chilled
- 1 pound dark bittersweet chocolate, chopped
- Crushed peanuts, for decoration
Combine white chocolate and peanut butter together in a mixing bowl and blend together. Then add chilled whipping cream and continue blending at high speed until smooth consistency is achieved. Pour mix into a suitable container and place in the refrigerator for 24 hours to allow mixture to set.
Using a melon baler or #70 scoop, form the mixture into balls. Place balls in the refrigerator so they can firm up.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.