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Sunday, November 11, 2007

Upcoming Classes

My good friend Julie over at Mental Tesserae has invited me to Utah to teach a cooking class, and I couldn't be more excited. I recently finished up a five week series and I have a couple of classes planned for here in Arizona, and I'm bursting with ideas, so this couldn't have come at a better time.

Another good friend Natalie is getting a jump on her holiday treat making. When she shared an idea for making white chocolate truffles to be adorned with candy cane bits I volunteered to try to figure out the ratios for a good truffle center recipe. I'm not too keen on candy canes, so I did decorate mine differently, but I couldn't be more pleased with the results!

White Chocolate Truffle Centers

8 oz real white chocolate (not chips - the word chocolate must be on the label)
1/3 c heavy cream
1 T butter

Chop the white chocolate into small pieces, no larger than traditional chocolate chips. Meanwhile, heat the heavy cream and the butter until nearly a boil - visibily steaming and bubbling. In a small mixinb bowl, pour the cream over the chopped chocolate. Cover with plastic wrap and let sit undisturbed for 5 minues. Remove the wrap and stir together until well blended and somewhat shiny. Let set for a few minutes until it begins to cool. Cover and refrigerate for several hours or overnight. Once it is firm you can scoop out small balls with a small scoop or melon baller. Roll in your hands to round them out. Dip as you wish and enjoy!


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