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Coffee Bean Mocha Truffles

800 g Peter’s® Broc® Milk Chocolate
275 g Heavy Cream
200 g Peter’s® Caramel Loaf
10 g Instant Coffee
4 g Invertase
1.25 g 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® CambraTM 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® SuperfineTM milk chocolate shells.
Yield: 180 Truffles