Ingredients
2 cups milk chocolate chips
12 cup whipping cream
2 tablespoons butter
12 cup creamy peanut butter
34 cup peanuts, finely chopped
Method
Sources
📖
RecipeNLG
dataset
📖
Recipes1M
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
You're reading one of recipes available free. Full library with Gastronome.
Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally. Add peanut butter; stir until blended. Pour into pie pan. Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally. Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper. Place peanuts in shallow bowl. Roll balls in peanuts; place in petit four or paper candy cups. (If peanuts won't stick because truffle has set, roll truffle between palms until outside is soft. ). Truffles can be refrigerated 2 to 3 days or frozen several weeks.