- 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.
- cocoa powder
- sweet flaked coconut (dyed with food coloring; optional)
- chopped nuts