Menu Icon - Press to open

Recipes

Blueberry Nutmeg Truffles

300 g Fresh or Frozen Blueberries
150 g Dried Blueberries
675 g Peter’s® White Icecap® Caps
5 g Ground Nutmeg
Peter’s OriginalTM White Chocolate
  1. Prep shell mold with Peter’s® Original white chocolate and set aside in cool area to harden.
    If desired, decorate polycarbonate mold with colored cocoa butter prior to making shells.
  2. Wash fresh blueberries with very hot water. If using frozen, thaw to room temperature.
  3. In food processor, blend fresh or frozen blueberries with dried blueberries and pulverize into puree.
  4. Blend in melted Peter’s® White Icecap® caps and nutmeg. Mix until combined.
  5. Once ganache cools to below 87° F, deposit into white chocolate shells.
  6. Seal bottoms with additional white chocolate.
Yield: 120 Truffles