Peanut Butter Truffles
- 2 cups whipping cream
- 2 pounds white chocolate, melted
- 2 cups peanut butter
- 1 pound dark bittersweet chocolate
- Crushed peanuts, for decoration
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.
Recipe courtesy Kathleen and Roger Johnson, Just Truffles, MN
Recipe courtesy of Paul Young