This New York chef serves up some holiday fare in the Nightline Platelist.
Chef Alex Guarnaschelli shares some of her favorite recipes. Click Here to read more about Guarnaschelli.
Recipe courtesy Alex Guarnaschelli
Yield: 24 Balls
Ingredients:
1/3 cup honey
4 ounces semisweet chocolate, cut into small pieces
4 ounces bittersweet chocolate, cut into small pieces
1 stick butter, cut into small pieces
2 cups powdered sugar
2 tablespoons dark rum
Chocolate sprinkles, for rolling
¾ teaspoon coarse (but somewhat small size) sea salt
Instructions:
1. In a small skillet, simmer the honey until it becomes medium brown in color and has a light, caramel scent. Keep warm.
2. In a medium bowl, combine the 2 types of chocolate and melt over a double boiler (or in a metal bowl over a pot of simmering water). Whisk in the butter pieces. Whisk in the caramelized honey, sugar and rum. Allow them to "set" a little.
3. Combine the chocolate mixture with the powdered sugar and work with your hands until mixture is smooth. Put the sprinkles and salt in a bowl. Roll the chocolate mixture into small balls, about 1½-inches each. Roll them in the sprinkle-salt mix until they are generously coated. Store them in an airtight container.
