⭐️ RECIPE BELOW!
Melody Sweets shows us how to make White Chocolate Strawberry Pistachio Truffles As seen in the end of episode 3 of season one of Sweets' Spot *Wake & Bake*
She is joined in the kitchen live today with special guests @JimmySlonina @pennypibbets Mike "Beans" Benigno and sexy sous chef @MissButtercupDelight
@msticklearts is channeling your questions and comments and Mike from @lightforgestudios1 on camera.
In our studio audience we are excited to have from the Las Vegas Review Journal, Johnny Kats, and Chase Stevens.
Wow its a packed house!
If we are lucky, resident puppy dogs Pearl and Bleu with give us a woof.
RECIPE:
White Chocolate, Strawberry, Pistachio Truffles
4 tbsp salted butter
2 tbsp heavy cream
12 oz white chocolate chips (good quality)
1/4 cup chopped freeze dried strawberries
1/2 cup chopped pistachios
1/4 tsp vanilla extract (clear)
1/4 tsp strawberry extract (clear)
First, in a small saucepan over low heat melt butter and heavy cream and whisk until a little frothy. Remove from heat and stir in vanilla and strawberry extracts. Set aside.
Melt the white chocolate in the microwave at 30 second intervals (2) and then 15 seconds until melted.
Finally, stir in chopped strawberries and pistachio. Cover with a plastic wrap pressed on the top of the mixture so a film does not form. Then refrigerate for at least 20-30 minutes (until firm).
When the mixture is firm, using a tablespoon or a melon baller, scoop out the mixture and roll into inch sized balls.
Finally, roll each truffle into powdered sugar to coat them well.
Store in the fridge in airtight container up to 1 week or freeze for longer storage.
*Thumbnail photo by #ChaseStevens
