Prep time: 20 Min Serves: 60
2 c whipping cream
2 lb white chocolate, melted
2 c peanut butter
1 lb dark bittersweet chocolate
crushed peanuts, for decoration
1. Scald cream in a small saucepan. Remove from heat and chill.
2. Combine white chocolate and peanut butter together in a mixing bowl and blend together.
3. 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.
4. 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.