White Chocolate Peanut Butter Truffles

photography by Anika Janelle Pettiford
photography by Anika Janelle Pettiford

12 oz. premium white chocolate chips

1/4 cup heavy cream

1 tsp. vanilla

1/2 cup creamy peanut butter

2 Tbsp. butter (melted)

2 Tbsp. powdered sugar

In a double-boiler, (I use a glass bowl set over a pot with water at a low boil. Make sure the water is not touching the bottom of the glass bowl). Melt white chocolate chips with heavy cream until smooth; whisking frequently. Add vanilla. Whisk well. Pour mixture into a 9X13 baking dish. Cool completely in the refrigerator. In a separate bowl, combine peanut butter, butter and powdered sugar. (Add enough powdered sugar for a soft peanut butter ball not a hard ball). Grease palm of your hands, roll the peanut butter mixture into balls the size of a dime. Set in the refrigerator. When the truffle mixture is cooled completely, but pliable. Grease hands, scoop a small amount into your hands; using your thumb make a indention. Place a peanut butter ball in the indention. Cover the peanut butter ball with the truffle mixture and roll into a ball. Roll truffle in desired toppings. Makes about 24 quarter size truffles.

Toppings:

cocoa powder

sweet flaked coconut (dyed with food coloring; optional)

chopped nuts

sprinkles

 


 

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