Churro Truffles
510 g Peter’s® White Icecap® Caps
65 g Heavy Cream
3 g Vanilla Extract
7 g and 14 g Cinnamon (Divided)
18 g Brown Sugar
26 g Granulated Sugar
30 g Crushed Graham Crackers
Peter’s® MaridelTM Milk Chocolate
- Boil cream.
- Pour over Peter’s® White Icecap® caps.
- Let sit allowing cream to melt the coating.
- Mix until consistent.
- When smooth, add vanilla, 7 grams of cinnamon and brown sugar.
- Mix well and allow mixture to firm.
- When firm, form truffle mixture into balls and let crust.
- Using food processor, combine graham crackers, 14 grams of cinnamon and granulated sugar.
- Dip truffle centers in Peter’s® MaridelTM milk chocolate and roll in graham cracker, cinnamon and sugar mixture.
Yield: Approx 100 Truffles
https://peterschocolate.com/recipe/churro-truffles/
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