vicky hunt Recipe

Peanut Butter Truffles

By vicky hunt rachaelsmom


Recipe Rating:
Serves:
60
Prep Time:
Cooking Method:
No-Cook or Other

vicky's Story

These are amazing!! Great for parties,socials,and to eat all by yourself while you are reading..OOOOpppss,did i say that???!!..
U will love these..
You also can roll these in cocoa powder as shown

Blue Ribbon Recipe

Notes from the Test Kitchen:
I have a weakness for chocolate and peanut butter, I'll admit it. And nothing satisfies my sweet tooth like these yummy treats. The combination of the white chocolate and peanut butter made for a truly decadent filling... one you simply must try.

Ingredients

2 c
whipping cream
2 lb
white chocolate, melted
2 c
peanut butter
1 lb
dark bittersweet chocolate
crushed peanuts, for decoration

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Nuts
Regional Style: American
Other Tag: Quick & Easy

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55 Comments

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Annette Anderson VitaminBAKE
Jul 7, 2013
Sorry I'm so late in the game here (a year later), but I tried this recipe a few days ago and ran into a bit of a problem. I scalded the heavy cream and cooled it. After mixing the peanut butter with the melted white chocolate, I added the cooled cream and it separated. I beat on high and could not get the cream to mix with the peanut butter/ white chocolate mix. I stuck the mess in the fridge to cool only to find a glob of yumminess surrounded by "butter". Anyone know where I went wrong? I still made the truffles out of the glob after I scraped away the "butter", but I don't think they tasted as well as they should have.
I am accustomed to melting chocolate and used my Venezuelan 34% white chocolate for this recipe, along with whipping cream and Adams Natural peanut butter.
user
missy gbaby Reese johnson butchreese
Mar 21, 2013
I got time to make around the new years THESE ARE GREAT!
user
missy gbaby Reese johnson butchreese
Mar 21, 2013
I tried this recipe and say it's Family Tested & Approved!
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Mar 18, 2013 - Bea L. shared this recipe with discussion groups: 6 and less CHATTERBOX What's Cookin' Today?
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Tina Schmittgens StarBaker
Feb 2, 2013
Also, to make a double boiler if you don't have one is to put a small amount of water into a pan and put a second smaller pan on top. This works great!