Peanut Butter Truffles

1. 1

   Scald cream in a small saucepan.

2. 2

   Remove from heat and chill.

3. 3

   Combine white chocolate and peanut butter together in a mixing bowl and blend together.

4. 4

   Add chilled whipping cream and continue blending at high speed until a smooth consistency is achieved.

5. 5

   Pour mixture into a suitable container and place in the refrigerator for 24 hours, to allow mixture to set.

6. 6

   Using a melon baller, or a number 70 scoop, form the mixture into balls.

7. 7

   Place balls on a sheet pan and into the refrigerator to firm up.

8. 8

   Melt the dark chocolate over a double boiler.

9. 9

   Gently dip each ball in the melted chocolate so that it's fully coated.

10. 10

    Decorate with crushed peanuts.

11. 11

    Keep truffles in the refrigerator until required.

* Per serving · 4 servings · Values may vary.