Peanut Butter & Jelly Truffle
3 lbs. Malan™ milk chocolate
6 oz. Peanut Flavored Icecap™ chips
3 oz. Creamy peanut butter
4 oz. Raspberry jam
Dash of Diamond Crystal® Salt
Make chocolate shells using Peter’s® Malan™ milk chocolate. Deposit raspberry
into mould about 1/3 of the way from the bottom. Combine Peter’s® Peanut Flavored
Icecap™ chips, creamy peanut butter, and dash of salt
until completely smooth. Bring temperature down to approximately 90° F.
Deposit into shells. Bottom when center has set up.
Yield: Approximately 50 pieces