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April 2011 Recipe

White Chocolate Malt Truffles

230 g   Heavy cream
120 g   Malted milk powder
410 g   Peter's® Ultra® milk chocolate, melted
80 g   Dairy butter, room temperature
5 g   Invertase
85   Hollow shells made with Peter's® Original™ white chocolate

Scald cream and dissolve in malted milk powder; let cool below 105° F. Whisk in melted Peter's® Ultra® milk chocolate and mix until consistent. Blend in dairy butter and invertase until smooth. Ensure ganache is less than 85° F and immediately pipe into hollow shells. Allow to cool and firm and apply bottoms.

Yield: 85 truffles