Jan

Recipe: Mexican Coffee Liquor Truffle

Posted by: admin in chocolate, chocolate recipes

Mexican Coffee Liquor Truffle

8 oz. Heavy cream

8 oz. 42 DE corn syrup

2 lbs. Peter’s Ultra Milk Chocolate

1/8 oz. Invertase

Peter’s Broc’ Milk Chocolate

Mexican coffee liquor as desired

Combine the cream and 42 DE corn syrup; then heat until scalded. Whisk in melted Peter’s Ultra Milk Chocolate and mix until consistent. When cooled to less than 130 degrees F add coffee liquor and invertase. Allow to cool until firm and portion into one-inch balls. Coat with Peter’s Broc Milk Chocolate.

Yield: Approximately 140 pieces

from Peter’s Chocolate

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