Ingredients
- 2 cups whipping cream
- 2 pounds white chocolate, melted
- 2 cups peanut butter
- 1 pound dark bittersweet chocolate
- Crushed peanuts, for decoration
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.
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By Cheryl Phipps
Clearfield, UT
on December 30, 2012
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The recipe makes a lot of truffles! The texture was silky and the level of peanut butter flavor was perfect!
By sweeteats40
on April 21, 2012
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This is a very delicious and RICH truffle, however it is VERY SOFT, and as stated in the recipe, really needs to be kept refrigerated until served; they get a bit "goopy" in the hand! Be careful when measuring the chocolate. I used white chocolate chips, and made a batch following the amount of ounces listed on the chocolate chip bag. My batch of filling was ruined! It totally separated. I did some research and found that 8 ounces of choc. chips is 1 1/3 cups, 16 ounces is 2 and 2/3 cups chips. When I measured the chips, I got a smooth, wonderful filling!
By cdlsmith_1091670
chesapeake, VA
on December 26, 2008
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This makes the best truffle, ever! This recipe made 100 truffles, using a mellon baller. I ended up using three 12 oz. bags of chocolate for dipping. I used half bittersweet and half semi-sweet chocolate. I took these to a christmas eve party and everyone loved them. Makes the smoothiest/creamiest filling I have ever done. Very pleased!
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