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
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
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
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.