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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Peanut Butter Blossoms

Recipe courtesy of Nancy Fuller

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Homemade Butter

Recipe courtesy of Alex Guarnaschelli

Butter Burgers

Recipe courtesy of Food Network Kitchen

Butter and Jam Thumbprints

Recipe courtesy of Food Network Kitchen

Peanut Butter Truffles

Recipe courtesy of Roger Johnson

Browse Reviews By Keyword