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March 2010 Recipe

Milk Chocolate Truffles

8 oz. Heavy cream
24 oz. Peterís® Malan™ milk chocolate
1/8 oz. Invertase
Peterís® Malan™ milk chocolate

Scald cream and add melted Peterís® Malan™ milk chocolate. Blend until smooth and creamy. When cooled to less than 130į F, add invertase. Let ganache cool until it is easily scooped. Scoop and roll into 1 inch balls. Coat in Peterís® Malan™ milk chocolate.

Yield: Approximately 80 pieces