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White Chocolate Rice Balls

From The Magazine of La Cucina Italiana, November/December 2001


Nestle each of the rice balls in gold leaf paper to give these dessert miniatures an opulent look.

7 ounces white chocolate, chopped
31/2 ounces mixed candied fruit, cut into 1/8" dice
1/4 cup puffed rice
31/2 ounces bittersweet chocolate, chopped
Melt the white chocolate in a double boiler until it is perfectly smooth, stirring constantly with a rubber spatula to ensure it melts evenly. Transfer to a large bowl and stir in the candied fruit and puffed rice while it is still hot. With moistened hands, shape the mixture into walnut-sized balls as soon as it is cool enough to handle and place the balls in a single layer on a moistened tray about 1" apart. Cover and refrigerate 2 to 12 hours, or until set and firm.

When you are ready to serve, melt the bittersweet chocolate in a double boiler until it is perfectly smooth, stirring often with a rubber spatula. Drizzle the melted bittersweet chocolate over the rice balls, creating a decorative motif, and serve. Serves 4