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February 2009 Recipe

Rum Raisin Truffles

1/2 cup Raisins (can be golden raisins if desired)
2 tbsp. Rum
1/3 cup Sour cream
9 oz. Peter’s® White Icecap™ caps
Peter’s® Lenoir™ semisweet chocolate

Chop raisins and place in bowl. Add rum and allow to stand at room temperature overnight. Spread soaked raisins on parchment paper to dry. Place sour cream in a small saucepan. Heat just until it starts to boil. Remove from heat and add Peter’s® White Icecap™ caps. Cover and let stand five minutes to melt. Stir until smooth. Add raisins and mix well. Place in refrigerator to firm and then scoop into balls. Using tempered Peter’s® Lenoir™ semisweet chocolate, coat the balls and allow to set up.

Yield: Approximately 75 pieces