white chocolate raspberry prosecco truffles

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What do you do when you end up not only with about five pounds of white chocolate (when you only needed about half a pound and also find white chocolate to be little better than eating crayons) but also with bottles of prosecco (when you don’t really drink, and if you did, prosecco would be one of the last things you’d reach for)?

callebaut

Too much white chocolate! And I was wrong. It wasn’t only 5 pounds but 5.5! Fuck! Incidentally I still have quite a lot of these and will make another batch of everyone’s favorite white chocolate macadamia cookies soon, even though my baking days are over… but as white chocolate goes, these are amazing. Thanks, Callebaut quality

You make white chocolate raspberry prosecco truffles. I saw a recipe online at the same time I was 1. stuck with these extraneous, and let’s face it, almost inappropriate amounts of ingredients, and 2. happened to be in a candy-making frenzy for handing over some homemade gifts to neighbors and people who stopped by in the post-holiday period.

So how did we get from there (see the oversized bag of white chocolate) to here (see below)? You can click the link above or follow the recipe below.

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White chocolate raspberry prosecco truffles
1 cup raspberries
2 tablespoons sugar
1/2 cup prosecco
red food coloring

2 cups white chocolate (for truffles)
2 cups white chocolate (for dipping/coating)

edible gold glitter

Mix in saucepan on medium, cook 3-4 minutes. Reduce to low. Add ½ cup prosecco. Simmer 2 minutes. Strain to remove seeds. Return to pan, add one drop red food color. Cook 10 minutes ( you should end up with about 1/2 cup of liquid).

Put 2 cups white chocolate chips in a bowl. Pour the cooked raspberry prosecco mixture over the chips. Let this sit 2 minutes, and then whisk until smooth.

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Put in freezer for an hour or two.

Remove from freezer and work quickly make 1 tablespoon-sized balls from the frozen mixture. Place balls on a parchment-lined baking sheet and freeze again, at least an hour.

When nearly ready to finish, melt 2 cups of white chocolate chips in a double boiler or microwave.

Using a toothpick, lift each frozen prosecco ball and dip in white chocolate and place on a wax paper lined baking sheet. Freeze 30 minutes.

Re-melt chocolate and put in piping bag. Remove toothpicks gently – 3 at a time, drizzle white choc over – and top each with edible gold glitter.

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One of them cracked open and this is how it looked inside (somehow I think it could be less grey-lavender colored but my luck with red food coloring is lacking.

I can’t tell you how these taste, though, because I sure as hell wasn’t going to eat blobs of white chocolate and prosecco-tinged raspberry goo!

white chocolate cherry shortbread

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I don’t think this was terribly successful. I found a recipe online somewhere (I can’t remember where) that claimed you could actually form this dough, once assembled, into a cohesive ball and then could flatten it with a glass to make individual cookies.

No. Fail. Maybe less flour, more butter? Using the recipe below, however, I salvaged it by just pressing the dough into round pans like I do with any other normal shortbread recipe. It was crumbly, and I was skeptical as to whether it would hold together and allow me to cut it into slices. But it did… and even though I have no idea how it tastes or even if the slices will hold up until I get them to their intended recipients, it at least worked well enough for now. I suspect these could be experimented with to achieve a better consistency.

White chocolate cherry shortbread
1/2 cup candied cocktail cherries, chopped finely
2 1/2 cups flour (maybe 2 cups would be better?)
1/2 cup sugar
1 cup cold butter, cut into pieces
1 to 2 cups white chocolate, finely chopped
1/2 teaspoon vanilla extract (or almond, if you prefer)

Preheat oven to 325F/160C. Use two round cake pans to bake in.

Mix flour, sugar, butter and mix until fine crumbs form. Mix in the extract.

Add your cherries and chocolate. Divide dough into the two pans and press it firmly into the pan evenly. Bake for about 15-18 minutes.

 

Baked goods & recipes – May 27

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When I finally came out of hibernation and baked, I ended up making nine different things to take to my office. I had a list of more things than that but was so slow in the baking process that I was not even sure I would manage to make the nine things I did. But here is the recount and all the recipes, for those who care:

M&M cookies

MMM MMMMMM ... M&M cookies

MMM MMMMMM … M&M cookies

White chocolate macadamia nut cookies

Ever-popular favorite: White chocolate macadamia cookies

Ever-popular favorite: White chocolate macadamia cookies

ANZAC biscuits

Deceiving you into thinking they're healthy: ANZAC biscuits

Deceiving you into thinking they’re healthy: ANZAC biscuits

Nanaimo bars

Nanaimo bars for all those times you don't count calories and/or want to pretend you're Canadian

Nanaimo bars for all those times you don’t count calories and/or want to pretend you’re Canadian

Coconut macaroon shells filled with dark chocolate ganache

Gluten-free doesn't mean it's not amazing: Dark chocolate ganache filling in coconut macaroon tart shells

Gluten-free doesn’t mean it’s not amazing: Dark chocolate ganache filling in coconut macaroon tart shells

Chocolate chip cookies stuffed with Reese’s peanut butter cups

Heart attack in cookie form: Reese's peanut butter cup stuffed in giant chocolate chip cookie

Heart attack in cookie form: Reese’s peanut butter cup stuffed in giant chocolate chip cookie

Chocolate cookies with Andes mint chips

Using the rare Andes mints for chocolate mint cookies

Using the rare Andes mints for chocolate mint cookies

Chocolate cookies with Reese’s peanut butter chips

Using up peanut butter chips brought by "chip mule" from the States - chocolate cookies with peanut butter chips

Using up peanut butter chips brought by “chip mule” from the States – chocolate cookies with peanut butter chips

Shortbread with chocolate sprinkles

Perennial favorite - buttery shortbread with chocolate sprinkles

Perennial favorite – buttery shortbread with chocolate sprinkles

Baking stops and starts: White chocolate macadamia cookies

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Almost no cookie I have made in my whole baking life has been as popular as the white chocolate macadamia nut cookie. They used to grace each and every of my big bakes, but that was back when I could get my hands on white chocolate chips regularly. Those days are long over, and now I have to ration the chips I have. Interestingly though when I have made them, they are not quite the popular sweet bits they were in my old job.

I am going to make some of these this weekend – it has been ages since I baked. Time to get the assembly line moving again.

Dashes of sugar, dashes of travel: A stuffed life

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