Menu Icon - Press to open


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
  1. Boil cream.
  2. Pour over Peter’s® White Icecap® caps.
  3. Let sit allowing cream to melt the coating.
  4. Mix until consistent.
  5. When smooth, add vanilla, 7 grams of cinnamon and brown sugar.
  6. Mix well and allow mixture to firm.
  7. When firm, form truffle mixture into balls and let crust.
  8. Using food processor, combine graham crackers, 14 grams of cinnamon and granulated sugar.
  9. Dip truffle centers in Peter’s® MaridelTM milk chocolate and roll in graham cracker, cinnamon and sugar mixture.
Yield: Approx 100 Truffles