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Apple Pie Truffles

400 g Apple Juice (AJ) Concentrate (12 oz can)
800 g Peter's® White IcecapTM Caps
1 g Ground Cinnamon
Peter's® Broc® Milk Chocolate
Crushed Graham Cracker
  1. Heat Peter’s® White Icecap™ caps to 110°-120° F. 
  2. Boil AJ concentrate and cinnamon for two minutes. 
  3. Allow AJ/cinnamon mixture to cool to 110°-120° F. 
  4. Pour melted Peter’s® White Icecap™ caps into the AJ/cinnamon mixture slowly. Stir rapidly until all the Peter’s® White Icecap™ caps have been consumed. 
  5. Cool mixture to 90° F. 
  6. Pour mixture into a plastic container and refrigerate overnight. 
  7. Use a rolling pin to form a 0.5-inch slab of truffle paste on cutting board. 
  8. Use a 2.5-inch circular cookie cutter and cut out circles in slab. Remove excess. 
  9. Cut circles into six evenly shaped pie pieces. 
  10. Enrobe pie pieces in Peter’s® Broc® milk chocolate.
  11. Place bottom of pie piece in ground graham cracker to make the appearance of a pie crust on bottom of truffle. Use spoon to cover back of pie piece.
  12. Cool at 60° F for 10 minutes.
Yield: 150 Truffles