Recipe courtesy of Roger Johnson

Peanut Butter Truffles

  • Level: Intermediate
  • Total: 1 hr 16 min
  • Prep: 50 min
  • Inactive: 26 min
  • Yield: 60 Truffles
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2 pounds white chocolate, chopped

2 cups peanut butter

2 cups whipping cream, scalded then chilled

1 pound dark bittersweet chocolate, chopped

Crushed peanuts, for decoration


  1. 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.
  2. Using a melon baler or #70 scoop, form the mixture into balls. Place balls in the refrigerator so they can firm up.
  3. 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.
  4. 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.

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