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May 2008 Recipe

Mint Julep Truffle
1 pint Heavy cream
1 lb. 42 DE corn syrup
4 lbs. Peter’s® Adair™ bittersweet chocolate
1/8 oz. Invertase
Mint oil and bourbon flavor as desired
Peter’s® Ultra® milk chocolate

Mix corn syrup and cream together and heat until scalded.  Whisk in melted Peter’s® Adair™ bittersweet chocolate and mix until consistent.  When cooled to less than 130° F add flavors and invertase.  Deposit into Peter’s® Ultra® milk chocolate shells and bottom.

Yield:  Approximately 180 pieces