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Recipes

Fruit & Nut Baskets

800 g Peter’s® Viking® Semisweet Chocolate
400 g Peter’s® Crema® Milk Chocolate
1300 g Peter’s® Liquid Caramel
Whole Pecans
Sweetened and Dried Blueberries
  1. Mold basket shells with Peter’s® Viking® semisweet chocolate. Set aside in cool area and let harden.
  2. Once set, add three to four blueberries to shell then fill with Peter’s® Liquid Caramel.
  3. Using a pastry bag, cap the baskets with Peter’s® Crema® milk chocolate.
  4. Top with a whole pecan.
Yield: Approx 160 baskets