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August 2015 Recipe

Cool Mint Raspberry Truffle

900 g   Peter's® caramel loaf
340 g   Frozen raspberries
30 g   Fresh lemon juice
10 g   Fresh lemon zest
350 g   Peter's® White Icecap® caps
120 g   Coconut oil, melted
10 g   Peppermint extract
    Peter's® Original white chocolate

Heat raspberries, lemon juice and lemon zest to approximately 160° F and mix with immersion blender until liquefied. Strain out seeds through fine mesh strainer to make a raspberry puree. Melt Peter's® caramel loaf in microwave oven until completely melted. In a large pot, bring raspberry puree to a boil and carefully blend in melted caramel. Bring back to a boil and cook to 222° F. Immediately remove from heat and allow to cool below 90° F. In a separate bowl, blend PPeter's® White Icecap® caps, coconut oil and peppermint extract together and cool below 80° F. Deposit cooled raspberry caramel into hollow chocolate shells made with Peter's® Original™ white chocolate, filling them two-thirds of the way full. Deposit white mint meltaway into shells filling them the remainder of the way. Apply bottoms with Peter's® Original white chocolate.

Yield: 96 truffles



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