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Recipe courtesy of Roger Johnson
Peanut Butter Truffles
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- Level: Intermediate
- Total: 1 hr 16 min
- Prep: 50 min
- Inactive: 26 min
- Yield: 60 Truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 192
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 19 mg
- Level: Intermediate
- Total: 1 hr 16 min
- Prep: 50 min
- Inactive: 26 min
- Yield: 60 Truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 192
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 19 mg
Ingredients
Directions
- Combine white chocolate and peanut butter together in a mixing bowl and blend together. Then add chilled whipping cream and continue blending at high speed until smooth consistency is achieved. Pour mix into a suitable container and place in the refrigerator for 24 hours to allow mixture to set.
- Using a melon baler or #70 scoop, form the mixture into balls. Place balls in the refrigerator so they can firm up.
- Melt the dark chocolate in a double boiler and then gently dip each ball so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until serving.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
