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Sour Cream & Poppy Seed Truffles

400g Peter’s® White Icecap® Caps
225g Sour Cream
15g Poppy Seeds
Peter’s® OriginalTM White Chocolate
  1. Prep shell mold with Peter’s Original white chocolate and set aside in cool area to harden.
    If desired, decorate mold with colored cocoa butter prior to making shells.
  2. Melt Peter’s White Icecap Caps to approximately 95°F.
  3. In a separate bowl, warm sour cream to approximately 85°-95°F.
  4. Blend melted Peter’s White Icecap Caps into sour cream, whisking just until combined into a ganache.
  5. Blend in poppy seeds.
  6. When ganache reaches 85°F or lower, pipe into shell molds made with Peter’s Original white chocolate.
  7. Allow to solidify and apply white chocolate bottoms.
  8. If desired, decorate unmolded chocolates by stringing with tempered white chocolate and immediately sprinkling with additional poppy seeds.
Yield: 72 Truffles