October
2008 Recipe
Pumpkin Pie Ganache Truffle
20 oz. Peter’s® White Icecap™ caps
1/4 cup Heavy cream
8 oz. Can pumpkin (not pumpkin pie mix)
Pumpkin pie seasoning to taste
1/4 tsp. Cloves
1/4 tsp. Cinnamon
Peter’s® Broc™ milk chocolate
Heat heavy cream to near boil (185-190° F). Remove from heat; whisk
in
pumpkin with seasoning. When temperature is 110° F mix in Peter’s® White
Icecap™ caps. When ganache has reached about 90° F, pipe into
shells made
with Peter’s® Broc™ milk chocolate or allow to set-up to firm consistency
and scoop
or form into balls. Deposit onto parchment paper. Dip centers into Peter’s® Broc™
milk chocolate and sprinkle pumpkin pie seasoning. You may need to
refrigerate centers before hand dipping.
Yield: Approximately 75 pieces
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