Our little miracle arrived this morning so I will be on hiatus for a while until the new year. If I don't get a chance to say it later, I hope everyone of you has a HAPPY HOLIDAY SEASON AND A VERY MERRY CHRISTMAS!!!!!
Thursday, December 16, 2010
Wednesday, December 8, 2010
Vanilla Bean White Truffles
I love the holidays! All the baking just puts me in the mood. Put on some Christmas music and i'm in my own little slice of heaven!! So today I decided would be the perfect day to get busy doing some baking! We do neighbor gifts every year and this year instead of just giving a plate of cookies and driving myself crazy with just those I figured I'd go a bit more crazy and do a variety of things for the plates.
This recipe is one that will be on the plates this year and possibly for years to come!!! It's sssooo good and I hope you'll enjoy it as well!!!
Vanilla Bean White Truffles
4 tbsp heavy cream (or more give or take-it took a tad more than that for mine)
14 ounces good white chocolate
1 vanilla bean
1 tsp vanilla extract
sprinkles for topping
Place the cream in a heat proof bowl and set the bowl over a pan of simmering water. Add the vanilla bean and the all the goodness from inside the bean. Cook until heated through. Remove the bean pod. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the vanilla. Cover and shill for about an hour until pliable but firm enough to scoop.
With a medium sized scoop make rounds of the chocolate mixture and place on a baking sheet lined with wax paper. Roll in hands to smooth and dredge in sprinkles. Set back on baking sheet and chill for 15 minutes or until ready to plate.
*You could also melt 12oz bittersweet or semi sweet chocolate in a double boiler and drizzle over truffles instead of using sprinkles. Or even dredge in various nuts.
This recipe is one that will be on the plates this year and possibly for years to come!!! It's sssooo good and I hope you'll enjoy it as well!!!
Vanilla Bean White Truffles
4 tbsp heavy cream (or more give or take-it took a tad more than that for mine)
14 ounces good white chocolate
1 vanilla bean
1 tsp vanilla extract
sprinkles for topping
Place the cream in a heat proof bowl and set the bowl over a pan of simmering water. Add the vanilla bean and the all the goodness from inside the bean. Cook until heated through. Remove the bean pod. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the vanilla. Cover and shill for about an hour until pliable but firm enough to scoop.
With a medium sized scoop make rounds of the chocolate mixture and place on a baking sheet lined with wax paper. Roll in hands to smooth and dredge in sprinkles. Set back on baking sheet and chill for 15 minutes or until ready to plate.
*You could also melt 12oz bittersweet or semi sweet chocolate in a double boiler and drizzle over truffles instead of using sprinkles. Or even dredge in various nuts.
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