Peanut Butter Truffles

Scald cream in a small saucepan . Remove from heat and chill. Combine white chocolate and peanut butter together in a mixing bowl and blend together. Add chilled whipping cream and continue blending at high speed until a smooth consistency is achieved. Pour mixture into a suitable container and place in the refrigerator for 24 hours, to allow mixture to set. Using a melon baller , or a number 70 scoop, form the mixture into balls. Place balls on a sheet pan and into the refrigerator to firm up. Melt the dark chocolate over a double boiler . Gently dip each ball in the melted chocolate so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until required.