August
2010 Recipe
Citrus Ginger Truffles
8 oz. Heavy cream
16 oz. Peter’s® White Icecap® confectionery coating
16 oz. Peter’s® Chatham® milk chocolate
Yuzu ginger flavor as desired
Scald cream and let cool to 180° F. Whisk in chopped pieces of Peter’s® White Icecap® confectionery coating and mix until consistent; add flavor as desired. Deposit into shells made with Peter’s® Chatham® milk chocolate and bottom.
Yield: Approximately 72 pieces
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