Each month the Dietary Department at Smith Village works with
the Marketing Department to host Lunch and Learns for potential residents. This
month, the pastry chefs created a Dessert Trio Plate, which included white
chocolate Kahlua mousse, berry shortcake, and homemade truffles.
White Chocolate Truffles
1/4 vanilla bean (or 1/2 tsp. vanilla extract)
1/4 cup heavy cream
8 oz. white chocolate, chopped
2 oz. milk chocolate, for coating
Bring heavy cream and vanilla bean to a simmer. Remove from heat and let stand 10 minutes. Scrape bean seeds into the cream and discard the rest of the pod. If using vanilla extract, add the extract to the hot cream. Bring cream to a simmer again, then pour over the chopped white chocolate. Stir well, until chocolate is smooth. Chill chocolate in the refrigerator for about 30 minutes. Shape chocolate into 1/2 inch balls. Place a piece of parchment paper on a baking sheet, and place the white chocolate balls on the prepared sheet and chill until firm. Melt the milk chocolate until smooth. Drop each of the cold truffle centers into the chocolate, turn to coat and retrieve with a fork. Place on parchment paper. Chill until firm. Let truffles come to room temperature before serving. Makes about 2 dozen truffles.
White Chocolate Truffles
1/4 vanilla bean (or 1/2 tsp. vanilla extract)
1/4 cup heavy cream
8 oz. white chocolate, chopped
2 oz. milk chocolate, for coating
Bring heavy cream and vanilla bean to a simmer. Remove from heat and let stand 10 minutes. Scrape bean seeds into the cream and discard the rest of the pod. If using vanilla extract, add the extract to the hot cream. Bring cream to a simmer again, then pour over the chopped white chocolate. Stir well, until chocolate is smooth. Chill chocolate in the refrigerator for about 30 minutes. Shape chocolate into 1/2 inch balls. Place a piece of parchment paper on a baking sheet, and place the white chocolate balls on the prepared sheet and chill until firm. Melt the milk chocolate until smooth. Drop each of the cold truffle centers into the chocolate, turn to coat and retrieve with a fork. Place on parchment paper. Chill until firm. Let truffles come to room temperature before serving. Makes about 2 dozen truffles.