[ladyseville]

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.