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Strawberry Lemon Thyme Truffles

15 oz.   Strawberry puree*
8 oz.   Heavy cream
1/2 oz.   Fresh thyme
46 oz.   Peter's Original™ white chocolate
1 1/2 oz.   Fresh lemon juice
  Pinch of lemon zest
  Peter's® Lenoir™ semisweet chocolate

Warm lemon juice and zest to 160° F and set aside to cool. Heat cream just until boiling and add thyme; let infuse for 15 minutes. Strain into strawberry puree and blend. Let the mixture cool below 110° F and whisk in tempered Peter's Original™ white chocolate. Slowly incorporate the lemon juice, straining through fine mesh to remove zest. When ganache is below 90° F, fill shells made with Peter's® Lenoir™ semisweet chocolate. Allow to harden and crust; bottom.

*Strawberry puree:

Puree fresh, washed strawberries with an immersion blender or food processor. Heat until simmering and let simmer for 5 minutes. Strain through a fine mesh to remove seeds.

Yield: 200 pieces