- Level: Intermediate
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 60 truffles
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.
