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Bourbon Old Fashioned Truffles

425g Dried Red Tart Cherries
425g Bourbon
1000g Peter’s® Caramel Loaf
2g Orange Oil
Peter’s® CambraTM Bittersweet Chocolate
Dried cherries and Glacéed Orange for Decorating
  1. Prep shell mold with Peter’s Cambra milk chocolate and set aside in cool area to harden.
  2. Soak the dried cherries together with the bourbon in a sealed container for at least 24 hours.
  3. Drain off the extra bourbon and weigh out 200 grams.
  4. Heat caramel until fully melted (approximately 180-190°F) and gently blend in the 200 grams of drained cherry liquid and orange oil.
  5. Allow the soft bourbon caramel to cool below 90°F then deposit a small amount into each shell mold.
  6. Depending on their size, place 1 to 3 cherries into each shell, pressing them into caramel deposit and leaving 2 to 4 millimeters room for additional caramel on top.
  7. Top off shells with more bourbon caramel leaving 1 to 2 millimeters for bottoming.
  8. Allow caramel to dry and crust, then bottom shells with chocolate.
  9. Demold and decorate with additional dried cherries and glacéed orange pieces.
Yield: 200 Truffles