A Half Cup

I was watching Barefoot Contessa (or as I call her, Paul’s other girlfriend) this weekend, and she actually made something that I thought wasn’t hideously fattening (I mean it’s made with chocolate and cream, so it IS really bad for you, but you’re only gonna have a couple, so no bigs).

I decided I’d make these to take to our little get together this Wednesday night (seriously the people that dont’ come are really going to be sorry!). They’re her White Chocolate Truffles, half she drizzles with a chocolate glaze, and the other half she rolls in toasted hazlenuts. YES TO THE PLEASE, KITTENS!

So, I wanted to share the recipe with you today, and then I’ll share pictures with you next week!  I really apologize to those of you that are anti-recipe, as I usually am, but that stupid Christmas bug bit me, and I can’t seem to control myself! I’m baking crazy, and most of the time that involves a recipe. Bear with me, and I promise to return to the land of regular cooking, sans recipes as soon as possible!

For Ina’s full recipe from the source, please visit the Food Network website!

(credit – FoodNetwork.com)

White Truffles

Copyright, 2006, Ina Garten, All Rights Reserved

Prep Time: 45 min Inactive
Prep Time: 1 hr 0 min
Cook Time: 10 min
Level: Intermediate
Serves: 20 truffles 

Ingredients
2 tablespoons heavy cream
7 ounces good white chocolate, chopped
2 tablespoons Irish cream liqueur (recommended: Baileys)
1/2 teaspoon good vanilla extract
1/2 cup chopped hazelnuts
6 ounces bittersweet or dark chocolate, chopped
Directions
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.

Preheat the oven to 350 degrees F.

With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.

Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.

Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.

Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.