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May 2009 Recipe

Mexican Brandy Creams

1/4 cup Heavy cream
4 tsp. Corn syrup
3 oz. Peter’s® Madison® milk chocolate
1 oz. Peter’s® Cambra™ bittersweet chocolate
1 1/2 tbsp. Butter
3 tbsp. Mexican brandy
Peter’s Madison® milk chocolate

Bring heavy cream and corn syrup to a boil. Add Peter’s® Cambra™ bittersweet chocolate and Peter’s® Madison® milk chocolate, stir until melted. Transfer to a bowl and blend together until smooth. Cool mixture to approximately 86° F. Cream butter and add brandy. Make shells out of Peter’s® Madison® milk chocolate. Fill shells leaving enough room to bottom. Allow to set overnight and then bottom.

You may decorate the finished pieces by stringing dark chocolate across the top.

Yield: Approximately 60 pieces