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Peanut Butter & Jelly Truffles

3 lbs Peter’s® OrkneyTM Milk Chocolate
6 oz Peter’s® Peanut Butter Flavored IcecapTM Chips
3 oz Creamy Peanut Butter
4 oz Raspberry Jam Dash of Diamond Crystal® Salt
  1. Make chocolate shells using Peter’s Orkney milk chocolate.
  2. Deposit raspberry jam into mold about 1/3 of the way from the bottom.
  3. Combine Peter’s Peanut Butter Flavored Icecap chips, creamy peanut butter, and dash of salt until completely smooth.
  4. Bring temperature down to approximately 90°F.
  5. Deposit into shells.
  6. Bottom when center has set up.
Yield: Approx 50 Truffles