Ingredients
1/2 cups Butter
1-1/2 cup Peanut Butter
1 Tablespoon Vanilla
1 pound Powdered Sugar
1 pound White Chocolate
40 pieces Mini Chocolate Chips
Red Food Gel
Method
Sources
📖
RecipeNLG
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Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
Cascading chocolate fountain — strawberries, marshmallows, party
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Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
Cascading chocolate fountain — strawberries, marshmallows, party
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Mix the butter and peanut butter together until creamy. Add the vanilla. Add the sifted powdered sugar, and mix well. Form balls, approximately 1 inch (or .6-.7 ounce if you have a digital scale) and refrigerate until firm. Melt the white chocolate and keep warm over a double broiler. Insert a toothpick into the center of a ball and dip into the white chocolate until all but a bit of peanut butter is covered. Shake off excess chocolate and place on a wax-paper lined cookie sheet to firm up. Add a mini chocolate chip, tip side down, into the hole of each eyeball. Decorate with red food gel to make them bloodshot.