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Recipe courtesy of Roger Johnson

Show: The Best Of

Episode: Candy

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Total:: 40 min
Prep:: 30 min
Cook:: 10 min

Yield:: 60 truffles

Level:: Intermediate

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Kathleen and Roger Johnson, Just Truffles, MN

My Private Notes

Name: Peanut Butter Truffles
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
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