Peanut Butter Truffles

• 10 23 ounces peanut butter, we used jiffy crunch
• 5 13 ounces melted white chocolate, to go into mixture
• 8 ounces white chocolate, for dipping
• 1 bar 4 ounces ghirardelli bittersweet chocolate
• 2 teaspoons peanut oil can also use walnuts or 2 teaspoons almond oil

1. Melt white chocolate (such as Callebaut or Valrhona) and add to peanut butter.
2. Mix thoroughly and allow to cool in refrigerator until firm.
3. Dust hands with powdered sugar and scoop mixture into a teaspoon to form a ball.
4. Keep hands coated with powdered sugar and roll until round and smooth.
5. Put in refrigerator for a few minutes.
6. Dip in batch of tempered white chocolate and decorate.
7. Makes approximately 15 truffles.
8. To temper chocolate for these truffles, Diane Wickland uses the microwave but cautions that you need to closely watch your chocolate so it doesn't scorch.
9. You will need an accurate thermometer for tempering.
10. Cut the chocolate into pieces and put into a microwave-safe bowl.
11. Microwave for about 2 minutes on high, said Wickland.
12. You want to bring the chocolate to 115 to 120 degrees.
13. Take the chocolate out of the microwave and cool to temperature of approximately 89 to 90 degrees.
14. To decrease the temperature, Wickland will "seed" the chocolate, adding small pieces of unmelted chocolate into the mixture, stirring to melt the pieces.
15. This quick tempering method is ideal for truffles.

peanut butter, white chocolate, white chocolate, ghirardelli bittersweet chocolate, peanut oil

Taken from www.food.com/recipe/peanut-butter-truffles-489214 (may not work)