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March 2007 Recipe

Irish Cream Potato Truffle
8 oz. Heavy cream
8 oz. 42 DE corn syrup
3 lbs. Peter’s® White Icecap® (caps or block)
1/8 oz. Invertase
10/12 Amber cocoa powder
Pine nuts
Irish cream flavor as desired
Peter’s® Original™ white chocolate

Mix corn syrup and cream together; heat until scalded. Whisk in melted
Peter’s® White Icecap®; mix until consistent. When cooled to less than 130° F add flavor and invertase. Refrigerate until set then form centers; coat with Peter’s® Original™ white chocolate and roll in cocoa powder. Decorate with pine nuts.

Yield: Approximately 70 pieces