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

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Marc Sievers

Drunken Truffles

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
Wooden Skewers

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.


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