Ingredients
1-1/2 cup Roasted, Unsalted Peanuts
5 Tablespoons White Chocolate Chips
1 teaspoon Canola Oil (optional)
1/4 teaspoons Kosher Salt
1/2 teaspoons Pure Vanilla Extract
Method
Sources
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Gathered
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White chocolate callets — mousse, ganache, decorating
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
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White chocolate callets — mousse, ganache, decorating
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
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Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 5 minutes. Meanwhile, place the white chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted. Set aside to cool slightly. With the motor of the food processor running, stream in the oil (if using) and process until a smooth butter forms. Spoon in the melted white chocolate, and process until combined. Add in a pinch of salt and vanilla extract, and puree until well-combined. Nutrition information per 2-tablespoon serving: 192.6 calories, 15.7 grams total fat, 2.7 grams saturated fat, 9 grams total carbohydrate, 2.2 grams fiber, 4.3 grams sugars, 6.8 grams protein