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Pear Walnut Truffles

340g Pear Puree*
680g Peter’s® OriginalTM White Chocolate
115g Minced Candied Walnuts
90g Pear Flavoring
Peter’s® Burgundy® Semisweet Chocolate

*Pear Puree
3 Bosc Pears, Peeled and Cored
3 tbsp Fresh Lemon Juice
3 tbsp Confectioners’ Sugar
  1. Heat pear puree* to approximately 110°F.
  2. Slowly blend in melted Peter’s Original white chocolate.
  3. When mixture is below 95°F, incorporate minced candied walnuts and pear flavoring.
  4. Let ganache cool to room temperature and pipe into shell molds made with Peter’s Burgundy semisweet chocolate.
  5. When ganache forms a crust, bottom the molds with Peter’s Burgundy semisweet chocolate.
  6. Let set and demold.

Pear Puree*

  1. Heat pears and lemon juice on stove to approximately 160°F.
  2. Puree in food processor.
  3. Whisk in sugar while mixture is still warm.
Yield: Approx 95 Truffles