Recipe courtesy of Roger Johnson
Show: The Best Of
Episode: Candy
Save Recipe Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
60 truffles
Level:
Intermediate

Ingredients

Directions

Scald cream in a small saucepan. Remove from heat and chill. Combine white chocolate and peanut butter together in a mixing bowl and blend together. Add chilled whipping cream and continue blending at high speed until a smooth consistency is achieved. Pour mixture into a suitable container and place in the refrigerator for 24 hours, to allow mixture to set.

Using a melon baller, or a number 70 scoop, form the mixture into balls. Place balls on a sheet pan and into the refrigerator to firm up.

Melt the dark chocolate over a double boiler. Gently dip each ball in the melted chocolate so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until required.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Homemade Peanut Butter

Recipe courtesy of Alton Brown

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Peanut Butter-Banana Pudding Cups

Recipe courtesy of Food Network Kitchen

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Chocolate-Coconut-Peanut Butter Layered Bites

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword