Mexican Brandy Creams
1/4 cup Heavy cream
4 tsp. Corn syrup
3 oz. Peter’s® Madison® milk chocolate
1 oz. Peter’s® Cambra™ bittersweet chocolate
1 1/2 tbsp. Butter
3 tbsp. Mexican brandy
Peter’s Madison® milk chocolate
Bring heavy cream and corn syrup to a boil. Add Peter’s®
Cambra™ bittersweet chocolate and Peter’s® Madison® milk
chocolate, stir until melted. Transfer to a bowl and blend
together until smooth. Cool mixture to approximately 86° F.
Cream butter and add brandy. Make shells out of Peter’s®
Madison® milk chocolate. Fill shells leaving enough room
to bottom. Allow to set overnight and then bottom.
You may decorate the finished pieces by stringing dark
chocolate across the top.
Yield: Approximately 60 pieces