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Bourbon Old Fashioned Truffles

425 g Dried Red Tart Cherries
425 g Bourbon
1000 g Peter’s® Caramel Loaf
2 g 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