Mexican Truffles
10 oz. Heavy cream
5 oz. Coronado cajeta vainilla (available in Hispanic grocery stores)
2 tsp. Cinnamon
1/4 tsp. Ancho chile powder
1/8 tsp. Chipotle chile powder
20 oz. Peter’s® Burgundy® semisweet chocolate, tempered
Peter’s® Broc® milk chocolate, tempered

Decorate moulds with red-colored cocoa butter, using small paint brush or air brush.  Make shells with Peter’s® Broc® milk chocolate.  Blend cream and cajeta and heat to scalding.  Add cinnamon and chile powders and cool below 105° F.  Slowly whisk in 20 oz. of tempered Peter’s® Burgundy® semisweet chocolate.  Once ganache is cooler than 90° F, pipe into milk chocolate shells.  Allow to harden and apply bottoms.

Yield: Approximately 100 pieces