Recipe courtesy of Roger Johnson
Total:
1 hr 16 min
Active:
50 min
Yield:
60 Truffles
Level:
Intermediate

Ingredients

Directions

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.

Melt the dark chocolate in a double boiler and then gently dip each ball so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until serving.

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.

IDEAS YOU'LL LOVE

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Cupcakes and Peanut Butter Icing

Recipe courtesy of Ina Garten

Peanut Butter and Jelly Cookies

Recipe courtesy of Damaris Phillips

Peanut Butter Dog Bone Treats

Recipe courtesy of Giada De Laurentiis

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Cookie Butter Three Ways

Recipe courtesy of Food Network Kitchen

Healthy No-Bake Chocolate-Peanut Butter Bars

Recipe courtesy of Food Network Kitchen

Rib Eye Steaks with Cowboy Butter

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking