0.0 – 0 reviews • Dairy Recipes
| Level: |
Intermediate |
| Total: |
1 hr 16 min |
| Prep: |
50 min |
| Inactive: |
26 min |
| Yield: |
60 Truffles |
Ingredients
- 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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size |
1 of 60 servings |
| Calories |
192 |
| Total Fat |
14 g |
| Saturated Fat |
7 g |
| Carbohydrates |
16 g |
| Dietary Fiber |
1 g |
| Sugar |
14 g |
| Protein |
3 g |
| Cholesterol |
12 mg |
| Sodium |
19 mg |
