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Honey Tea Truffles

230g Heavy Cream
410g Peter's® White Icecap® Caps
80g Dairy Butter, Room Temperature
5g Invertase
226g Creamed Honey, Lemon Flavored
4 Earl Grey Tea Bags
Peter's® Ultra® Milk Chocolate
  1. Prep shell mold with Peter’s Ultra Milk Chocolate and set aside in cool area to harden.
    If desired, decorate mold with colored cocoa butter prior to making shells.
  2. Scald heavy cream and Earl Grey tea bags.
  3. Allow to cool below 105°F and remove tea bags, allowing them to drain.
  4. Whisk in melted Peter’s White Icecap caps and mix until consistent.
  5. Blend in dairy butter and invertase until smooth. Allow to stand for one hour.
  6. Pipe warmed creamed honey, between 87 – 88°F, into chocolate shells made with Peter’s Ultra milk chocolate. Let stand one hour.
  7. Warm tea ganache between 87 – 88°F, and deposit ganache into shells as a second layer on top of the honey layer.
  8. Allow to set overnight. Apply bottom.
Yield: 80 Truffles