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Bubbly Champagne Truffles

26 oz Peter’s® White Icecap®
6 oz Canola Oil
6 oz Culinary CrystalsTM Unflavored Carbonated Candy Pieces
10 ml Champagne Flavoring (Silesia)
Peter’s® OriginalTM White Chocolate
  1. Completely melt the Peter’s White Icecap wafers to 105⁰F, then blend in the liquid canola oil.
  2. Add in the Culinary Crystals and flavoring.
  3. Deposit into 1 inch round silicone molds. Allow to cool and firm overnight.
  4. Remove firm centers from molds and enrobe or hand roll in tempered Peter’s Original White Chocolate.


Our Bubbly Champagne Truffles were originally created as part of our 2019 Peter’s Chocolate Calendar. To learn more about the calendar and see other innovative creations from 2019, visit our blog here.

Yield: 90 Truffles