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June 2009 Recipe

Margarita Sunshine Truffle

8 oz. Heavy cream
8 oz. Margarita frozen concentrate
3 lbs. Peter’s® White Icecap™ (caps or block)
1/8 oz. Invertase
Peter’s® Adair™ semisweet chocolate
Green color
Tequila and lemon & lime flavors as desired

Warm margarita concentrate to room temperature, then combine with cream and heat until scalded. Whisk in melted Peter’s® White Icecap™ and mix until consistent. When cooled to less than 130° F, add flavors and invertase. Deposit into Peter’s® Adair™ semisweet chocolate shells (transfer sheets mould if desired) and bottom.

Yield: Approximately 160 pieces