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Recipes

Sugarplum Truffles

255 g Slivered Almonds, Toasted
170 g Dried Plums, Quartered
170 g Dried or Glacéed Apricots, Quartered
170 g Dried Pitted Dates, Quartered
1 tsp Caraway Seeds, Toasted
½ tsp Ground Cardamom
½ tsp Ground Coriander
¼ tsp Allspice
¼ tsp Fine Ground Salt
80 g Honey
80 g Peter’s® Broc® Milk Chocolate
Peter’s® CambraTM Bittersweet Chocolate
Sugar Crystals
  1. Place almonds in large food processor and pulse until coarsely chopped.
  2. Add fruits, spices and salt, and pulse until finely chopped but still free flowing (1-3 mm pieces).
  3. Blend in honey and melted Peter’s® Broc® milk chocolate by hand until mixture becomes dough-like.
  4. Portion with #100 disher and roll into balls.
  5. Allow to dry until outer skin is dry to the touch, then enrobe in Peter’s® CambraTM bittersweet chocolate.
  6. Sprinkle with sugar crystals.
Yield: 85 Pieces