2 lbs. Peter’sŪ Original™ white chocolate,
10 oz. Heavy cream
4 oz. Peter’sŪ Liquid Caramel
2 oz. Dairy butter, soft
1/8 tsp. Natural peppermint oil
2 lbs. Candy cane pieces, roughly chopped
Peter’sŪ Original™ white chocolate, tempered
Heat Peter’sŪ Liquid Caramel and cream together and scald;
allow to cool
below 105° F. Whisk in Peter’sŪ Original™ white
chocolate until combined.
Blend in softened butter and peppermint oil. Chill ganache until firm.
Scoop or pipe into small portions and allow to dry. Roll into balls.
candy cane pieces in a shallow pan. Roll or dip truffle balls into
Peter’sŪ Original™ white chocolate and then roll in candy
Yield: Approximately 125 pieces