Peanut Butter Truffles
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
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. |