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
- 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.
- Combine the heavy cream, Peter’s Caramel Loaf, instant coffee and potassium sorbate and heat until scalded (approximately 175°F).
- Allow to cool to below 120°F.
- Whisk in melted Peter’s Broc milk chocolate, then invertase and mix until consistent.
- Deposit into Peter’s Superfine milk chocolate shells.
Yield: 180 Truffles
https://peterschocolate.com/recipe/coffee-bean-mocha-truffles/
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