Peanut Butter Truffles
- 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.
Recipe courtesy of Kathleen and Roger Johnson
Recipe courtesy of Food Network Kitchen