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Coffee Bean Mocha Truffles

800g Peter’s® Broc® Milk Chocolate
275g Heavy Cream
200g Peter’s® Caramel Loaf
10g Instant Coffee
4g Invertase
1.25g Potassium Sorbate
Peter’s® CambraTM Bittersweet Chocolate
Peter’s® SuperfineTM Milk Chocolate
  1. Prep shell mold with Peter’s Superfine bittersweet chocolate, decorated using Peter’s Cambra bittersweet chocolate for the coffee bean portion and set aside in cool area to harden.
  2. Combine the heavy cream, Peter’s Caramel Loaf, instant coffee and potassium sorbate and heat until scalded (approximately 175°F).
  3. Allow to cool to below 120°F.
  4. Whisk in melted Peter’s Broc milk chocolate, then invertase and mix until consistent.
  5. Deposit into Peter’s Superfine milk chocolate shells.
Yield: 180 Truffles