Lunchbreak: Marc Sievers makes drunken truffles and beet and mozzarella skewers

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Marc Sievers

www.marcsievers.com/

Drunken Truffles

Ingredients:
White Chocolate – 8 ounces, rough chopped – OR FOR MILK CHOCOLATE VERSION – use good quality Milk Chocolate (same amount)
Heavy Cream – 2 1/2 Tablespoons
Butterscotch Schnapps – 2 Tablespoons – OR FOR MILK CHOCOLATE VERSION – Mint Baileys (same amount)

Sea Salt – 1/8 teaspoon
Vanilla – 3/4 teaspoon, pure extract
Candied Pecans – 3/4 cup, rough chopped – OR FOR MILK CHOCOLATE VERSION – roll in cocoa powder

Directions:
Place a heat-proof bowl over barely simmering water.  Add the heavy cream and chopped chocolate and stir with a wooden spoon until completely smooth. Remove from the heat and add the salt, vanilla, and Schnapps.  Stir until completely incorporated. Cover with plastic wrap and refrigerate for 1 hour, or until firm.  Line a baking sheet with parchment paper. Scoop rounded Tablespoon-sized portions of chocolate and place each one onto the lined baking sheet. Gently roll each one into a ball and immediately roll through the chopped candied pecans. Place in the refrigerator to set. Serve at room temperature.

Beet & Mozzarella Skewers

Ingredients:
Granny Smith Apple – cut into 1/2 inch cube
Cooked Beet – cut into 1/2 inch cube
Mozzarella – cut into 1/2 inch cube
Fresh Mint Leaves
Wooden Skewers

Directions
Simply layer a piece of beet, apple, Mozzarella, and fresh mint leave onto a skewer. Serve slightly chilled.

*Used Ercuis Petite Four stands during segment – available at Elements in Chicago.