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May 2015 Recipe

Churro Truffle

510 g   Peter's® White Icecap® caps
65 g   Heavy cream
3 g   Vanilla extract
7 g and 14 g   Cinnamon (divided)
118 g   Brown sugar
26 g   Granulated sugar
30 g   Crushed graham crackers
200 g   Peter's® Maridel milk chocolate

Boil cream and pour over Peter's® White Icecap® caps. Let sit allowing cream to melt the coating; mix until consistent. When smooth, add vanilla, 7 grams of cinnamon and brown sugar. Mix well and allow mixture to firm. When firm, form truffle mixture into balls and let crust. Using food processor, combine graham crackers, 14 grams of cinnamon and granulated sugar. Dip truffle centers in Peter's® Maridel milk chocolate and roll in graham cracker, cinnamon and sugar mixture. Peter's® Superfine milk chocolate.

Yield: Approximately 100 truffles



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