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Sour Cream & Poppy Seed Truffles

40O g Peter’s® White Icecap® Caps
225 g Sour Cream
15 g 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