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April 2009 Recipe

Habanero Truffle

1/2 Sliced habanero
6 oz. Heavy cream
2 oz. Corn syrup
2 oz. Light rum
2 oz. Very soft butter
15 oz. Peter’s® Galeton™ bittersweet chocolate,
tempered
Peter’s® Galeton™ bittersweet chocolate

Bring heavy cream and sliced habanero to a boil. Remove from heat, cover, and allow to steep for approximately 5 minutes. Add corn syrup to flavored cream and bring back to a boil. Remove from heat and add rum. Allow mixture to cool to approximately 105° F. Incorporate butter into tempered bittersweet chocolate and make sure no lumps remain. Pour cream mixture over chocolate. Mix together until smooth. Make shells out of Peter’s® Galeton™ bittersweet chocolate. Fill moulds to nearly the top and allow to “crust”. Put bottoms on and allow to set up.

Yield: Approximately 125 pieces