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January 2009 Recipe

Mexican Coffee Liquor Truffle

8 oz. Heavy cream
8 oz. 42 DE corn syrup
2 lbs. Peter’s® Ultra® milk chocolate
1/8 oz. Invertase
Peter’s® Broc® milk chocolate
Mexican coffee liquor as desired

Combine the cream and 42 DE corn syrup; then heat until scalded. Whisk in melted Peter’s® Ultra® milk chocolate and mix until consistent. When cooled to less than 130° F add coffee liquor and invertase. Allow to cool until firm and portion into one-inch balls. Coat with Peter’s® Broc® milk chocolate.

Yield: Approximately 140 pieces