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February 2012 Recipe

Cookies and Cream Truffles

440 g   Chocolate sandwich cookies (1 package)
227 g   Cream cheese, room temperature
57 g   Peter's® Broken Orinoco™ chocolate liquor, melted
7 g   Invertase
85 g   Chocolate cookie wafers (no middle), finely chopped
1134 g   Peter's® White Icecap® caps

Combine cookies and cream cheese in food processor and blend until smooth. Add Peter's® Broken Orinoco™ chocolate liquor and invertase and blend until homogenous. Spread on parchment lined tray to 3/8" thickness and allow center to firm overnight. Melt Peter's® White Icecap® caps to approximately 100° F. Pre-bottom ganache slab with a thin layer of melted white coating. Cut into 1" squares. Blend chopped cookie pieces into melted coating and maintain 95°-100° F. Enrobe centers in coating and chill in refrigerator until solidified.

Yield: Approximately 144 truffles