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Cool Mint Raspberry Truffles

900g Peter’s® Caramel Loaf
340g Frozen Raspberries
30g Fresh Lemon Juice
10g Fresh Lemon Zest
350g Peter’s® White Icecap®
120g Coconut Oil, Melted
10g Peppermint Extract
Peter’s® OriginalTM White Chocolate
  1. Heat raspberries, lemon juice and lemon zest to approximately 160°F and mix with immersion blender until liquefied.
  2. Strain out seeds through fine mesh strainer to make a raspberry puree.
  3. Melt Peter’s caramel loaf in microwave oven until completely melted.
  4. In a large pot, bring raspberry puree to a boil and carefully blend in melted caramel.
  5. Bring back to a boil and cook to 222°F.
  6. Immediately remove from heat and allow to cool below 90°F.
  7. In a separate bowl, blend Peter’s White Icecap caps, coconut oil and peppermint extract together and cool below 80°F.
  8. Deposit cooled raspberry caramel into hollow chocolate shells made with Peter’s Original white chocolate, filling them two-thirds of the way full.
  9. Deposit white mint meltaway into shells filling them the remainder of the way.
  10. Apply bottoms with Peter’s Original white chocolate.
Yield: 96 Truffles