Recipe courtesy of Roger Johnson
Show: The Best Of
Episode: Candy
Total:
40 min
Active:
30 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.

IDEAS YOU'LL LOVE

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Butter Burgers

Recipe courtesy of Food Network Kitchen

Bread and Butter Pickles

Recipe courtesy of Percy Street Barbecue

Bread and Butter Pickles

Recipe courtesy of Andrew Donovan

Cucumber-Butter Tea Sandwich

Recipe courtesy of Food Network Kitchen

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

Recipe courtesy of Rachael Ray

Peanut Butter Truffles

Recipe courtesy of Roger Johnson

Peanut Butter Truffles

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking