White Chocolate Peanut Butter Truffles
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