Truffle Base:
3/4 cup heavy cream
10 ounces high quality white chocolate, finely chopped
3 tablespoons unsalted butter
1 1/2 teaspoons pure orange extract

Truffle Coating:
8 ounces high quality white chocolate, finely chopped
2 teaspoons shortening
1/4 cup pistachios, very finely chopped

Truffle Base:
Lightly grease an a 8-inch glass square baking pan. Line a baking sheet with parchment paper.

In a small saucepan, bring heavy cream and butter to a boil, then remove from heat. Pour over the 10 ounces of chopped chocolate and stir until mixture is smooth and creamy. Stir in the orange extract. Pour ganache (truffle base) into the prepared 8-inch baking dish and chill for 1 hour.

Using a cookie dough scoop or melon baller, scoop ganache onto the parchment-lined baking sheet. Chill for 30 minutes.

Truffle Coating:
In a medium bowl, microwave the 8 ounces of chocolate and shortening for 30 seconds. Stir, then microwave for 30 seconds more.

Remove the ganache from the fridge. Shape into balls using the palm of your hands.

Dip an ice cream scoop into the melted chocolate, then turn upside-down to remove excess chocolate. Place truffles, 1 at a time, into the scoop and gently roll around until completely coated. What about 10 seconds, then place back on the parchment-lined baking sheet. Sprinkle with the finely chopped pistachios.

Yields about 30 truffles.

Brownies:
2/3 cup unsweetened cocoa powder
2/3 cup flour
1 1/2 cups granulated sugar
1 cup (2 sticks) salted sweet cream butter, melted
3 eggs
2 teaspoons vanilla

Bottom Layer:
1/2 cup heavy cream
2/3 cup white vanilla baking chips
1  cup dried tart cherries, chopped

Brownies:
Preheat oven to 300 degrees. Grease an 8-inch square baking dish.

In a large bowl, beat together the sugar, eggs and vanilla until fluffy. Set aside.

In small bowl, combine the cocoa powder and melted butter. Slowly pour chocolate mixture into the egg mixture while whisking. Stir in the flour. Pour batter into prepared baking dish.

Bake for 50-55 minutes or until done in center. Remove from oven and let cool completely before adding top layers.

Top Layer:
In a small saucepan, melt together the heavy cream and white vanilla baking chips over medium-low heat, stirring constantly. Remove from heat. Stir in dried cherries. Spread mixture over brownies. Refrigerate for 30 minutes or until set.

Yields 9 large brownies.

Bite-sized cheesecakes with a touch of white chocolate and lime. Simple & delicious. If you don’t have any ricotta cheese on-hand, substitute it with another 8-ounce package of cream cheese.

2 cups shortbread cookies
1/3 cup slivered almonds (or pine nuts)
1/4 cup salted sweet cream butter, melted
1 cup ricotta cheese
8 ounces cream cheese, softened
6 ounces high-quality white chocolate
1 1/2 cups confectioner’s sugar
2 teaspoons vanilla
2 eggs
2 tablespoons lime juice

Preheat oven to 375 degrees. Line 12 muffin cups.

Pulse the shortbread cookies, almonds and butter in a food processor until crumbly. Spoon tablespoons of the mixture into lined muffin cups, pressing firmly into the bottom. Chill until set.

In a small bowl add the white chocolate. Heat for 20 seconds in the microwave, with the power set to half. Stir with a fork, then cook for another 20 seconds. Make sure to keep the microwave’s power set to 50 (or medium), as white chocolate can easily burn. White chocolate will also hold it’s shape when melted, so make sure to stir it before putting it back in the microwave as may already be melted. Let cool slightly.

In a large bowl, beat the cream cheese, ricotta cheese, sugar and melted white chocolate together until smooth. Stir in the vanilla and lime juice. Beat in the eggs, one at a time. Spoon the mixture into prepared muffin cups.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cheesecake bites cool on a wire rack, at least 5 minutes. Chill at least 2 hours before serving.

Yields 12 mini cheesecakes.