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May 2010 Recipe

Vanilla Truffles

8 oz. Heavy cream
16 oz. Peterís® Maridel™ milk chocolate
1/16 oz. Invertase
2 Vanilla beans
Peterís® Lenoir™ semisweet chocolate

Scald cream and let cool to below 160į F. Slice open the vanilla bean; remove the seeds and add to the cream. Whisk in melted Peterís® Maridel™ milk chocolate and mix until consistent. When cooled to less than 130į F, add invertase. Deposit into shells (transfer sheet mould if desired) made with Peterís® Lenoir™ semisweet chocolate and bottom.

Yield: Approximately 80 pieces