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Peppermint Truffles

2 lbs Peter’s® OriginalTM White chocolate, Tempered
10 oz Heavy Cream
4 oz Peter’s® Liquid Caramel
2 oz Dairy Butter, Soft
1/8 tsp Natural Peppermint Oil
2 lbs Candy Cane Pieces, Roughly Chopped
  1. Heat Peter’s Liquid Caramel and cream together and scald; allow to cool below 105°F.
  2. Whisk in Peter’s Original white chocolate until combined.
  3. Blend in softened butter and peppermint oil.
  4. Chill ganache until firm.
  5. Scoop or pipe into small portions and allow to dry.
  6. Roll into balls.
  7. Place candy cane pieces in a shallow pan.
  8. Roll or dip truffle balls into tempered Peter’s Original white chocolate and then roll in candy cane pieces.
Yield: 80 Truffles