Peanut Butter Truffles

By HeatherS

One of my favorite truffles for Christmas time.

Ingredients

• 1 cup 35% heavy cream (whipping cream)
• 1/2 lb. (250g) white chocolate
• 2 tbsp. softened butter
• 1 cup peanut butter
• 3/4 cup semisweet chocolate
• crushed peanuts (optional)

Preparation

Step 1

In a saucepan scald whipping cream until bubbles form remove from heat and cool. Strain through a fine sieve.
Melt white chocolate on a double broiler. Remove from heat with an electric mixer mix in cooled cream, butter and peanut butter until light and fluffy about 8 minutes. Chill for three hours, shape into balls and freeze until firm.
Melt semisweet chocolate working quickly drop balls into chocolate and roll into peanuts. Place on cookie sheet and freeze until cooled. Store in an airtight container in freezer.
Makes 4 dozen.
Can be left frozen up to 3 months.