White Chocolate
Peanut Butter White Chocolate Candy Dreams
1/2 c Peanut butter — crunchy or smooth
1/2 c Powdered sugar
2 tb Heavy cream
12 oz Imported white chocolate
1/2 c Almonds — toasted and finely chopped
18 Whole natural almonds
In a small glass bowl or dish, heat peanut butter in a microwave oven
on High 30-40 seconds to soften. Mix in powdered sugar and cream;
mixture should be stiff, not runny.
In a medium glass bowl, melt white chocolate in microwave oven on
Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking
time, or until melted and smooth. Stir in chopped almonds.
Spoon a little white chocolate mixture into bottom of each of 18 paper
candy cups 2 inches in diameter, swirling with back of a teaspoon to
make an even layer. Drop a little peanut butter mixture on top of white
chocolate in each cup and spread around with back of spoon to make
an even layer. Spoon remaining white chocolate over peanut butter,
using back of spoon to swirl evenly. Top each cup with a whole
almond. Refrigerate until firm. Store candies in refrigerator for up to a
week.
White Chocolate Almond Pecan Pie
4 Eggs; beaten
1 c Light corn syrup
2/3 c Sugar
3 tb Butter; melted
1 tb Vanilla
1 tb Almond extract; (or to taste)
1 tb Chocolate extract
6 oz White chocolate; melted
1 c Pecan halves
1 c Sliced or slivered almonds
Unbaked 9-inch pastry shell
Combine first eight ingredients, beat with an electric mixer until
blended. Stir pecans and almonds into mixture. Pour mixture into
pastry shell. Bake at 350 for 50-55 minutes.
White Chocolate Brownies
6 oz White chocolate, imported, cut-up
3/4 c Sugar
4 oz Butter
2 Eggs
1 1/2 ts Vanilla extract
1 c Flour
1/2 ts Baking powder
ds Salt
6 oz Semisweet or bittersweet chocolate; cut-up
1/2 c Walnuts; chopped
Preheat oven to 350 F. In a 2-qt glass bowl, combine white chocolate
pieces, sugar, and butter. Heat in microwave on High about 1 1/2
mins, or until melted and smooth when stirred. With a whisk or fork,
beat in eggs and vanilla until well blended. Add flour, baking powder,
and salt and stir until well mixed. Stir in bittersweet chocolate and
walnuts. Spread evenly in a buttered, foil-lined 7 x 11-inch baking pan.
Bake 20 to 25 mins, or until golden brown. Do not overbake. Let cool,
then cut into 24 pieces.
White Chocolate Butter
1 Stick butter
2 tb White chocolate; melted & cooled
Cinnamon to taste
Mix all ingredients well. Serve with scones, etc.
White Chocolate Butter Cream Frosting
6 oz White Chocolate — chopped
1/4 c Whipping Cream
1 c Unsalted Butter — cold, cut up
1 c Powdered Sugar
Microwave white chocolate and cream in medium bowl on high for 1
1/2 minutes or until white chocolate is almost melted, stirring halfway
through heating time. Stir until white chocolate is completely melted.
Cool to room temperature. Beat butter and sugar gradually into cooled
mixture on high speed until light and fluffy.
Makes enough to frost 2 9-inch cake layers.
White Chocolate Cheesecake
1 lb White chocolate; chopped
12 oz Cream chesse; room temp
2 Egg yolks
1 c Sour cream
1 ts Vanilla
3 Egg whites
1 ts Cream of tartar
2 tb Superfine sugar
Melt chocolate; set aside beat cream cheese untill fluffy-beat in egg
yolks 1 at a time and mix well,mix in sour cream,vanilla,chocolate and
set aside Beat egg whites w/tartar untill peaks-gradually add sugar,
beat till stiff. Stir 1/3 of the whites into chocolate mix (to lighten) then
fold in remaining whites. Spoon into a pan with a graham cracker crust
and bake in a water bath till center is set.
White Chocolate Chunk Brownies
3 tb Instant coffee powder
1 tb Water
2 c Brown sugar; firmly packed
3/4 c Unsalted butter
2 lg Eggs
2 tb Coffee liqueur
2 c Flour
2 ts Baking powder
1/2 ts Salt
5 oz White chocolate; cut 3/4″
3/4 c Pecans; coarsely chopped toasted
Preheat oven to 350 degrees F. Butter a 10″ diameter pan and line the
bottom with parchment. Combine coffee powder and 1 tb. water in a
heavy med. saucepan. Stir over medium low heat until coffee
dissolves. Add sugar and butter and stir til butter melts. Pour into large
bowl and cool to room temperature, stirring occasionally. Add eggs and
coffee liqueur to butter mixture, whisk to combine. Sift flour, baking
powder, and salt in small bowl. Add to butter mixture and stir to blend.
Stir in chocolate and pecans. Pour batter into prepared pan. Bake until
tester inserted in center comes out almost clean about 35 minutes.
Cool in pan on rack. Run small sharp knife around sides of pan to
loosen brownie. Turn out on plate; peel off parchment. Cut into
wedges to serve. Serve with caramel sauce and ice cream.
White Chocolate Cream Filling
1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract
* White Chocolate-flavored baking bar should be grated.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves. Add grated baking
bar and stir constantly until chocolate melts; cool slightly.
Combine whipping cream and gelatin mixture in a mixing bowl; beat at
medium speed of an electric mixer until thickened. Stir in vanilla.
Makes 3 cups.
White Chocolate Fondue
12 oz White chocolate
1 oz Kirsche’s cherry brandy
8 oz Heavy whipping cream
Combine chocolate and cream in a double boiler. Stir until the
chocolate melts completely. The mixture should be creamy; do not
overcook. Mix thoroughly. Put mixture in a fondue pot and keep a low
flame on to keep it warm. Serve with any type of fruit or firm cake.
Strawberries, apples, and bananas are especially good with it.
White Chocolate Fudge
2 c Sugar
3/4 c Sour cream
1/2 c Margarine
12 oz White chocolate
1 (7 oz.) jar marshmallow cream
3/4 c Walnuts
Mix together sour cream and margarine bring to full rolling boil, boil to
soft ball stage. Remove from heat, add chocolate until melted, add
marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at
room temperature, cut in squares.
White Chocolate Ice Cream
2 c Half and half
12 oz White chocolate, coarsely chopped
4 Eggs
1 1/2 c Sugar
2 c Whipping cream
Scald half and half in top of double boiler set over simmering water.
Add chocolate. Reduce heat so water barely simmers and cook until
chocolate is melted, stirring occasionally. Remove from heat. Using
electric mixer, beat eggs in medium bowl to blend. Add sugar and beat
until dissolved. Slowly mix in chocolate mixture. Beat in cream.
Refrigerate until well chilled.
Process chocolate mixture in ice cream maker according to
manufacturer’s instructions. Freeze in covered container at least 4
hours to mellow. If frozen solid, let ice cream soften slightly in
refrigerator before serving. Makes 2 quarts.
White Chocolate Macadamia Cookies
1/2 c Butter
1/2 c Shortening
3/4 c Brown sugar; packed
1/2 c White sugar
1 Egg
1 1/2 ts Vanilla
2 c Flour
1 ts Baking soda
1/2 ts Salt
6 oz White chocolate chips
7 oz Macadamia nuts
Beat butter, shortening, sugar, eggs and vanilla well. Combine dry
ingredients and add to butter mixture. Stir in white chocolate and nuts.
Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake at
350 for 8-10 minutes. Makes 5 dozen cookies.
White Chocolate Mint Truffles
1/2 lb White chocolate; cut into small pieces
1/2 c Packed, fresh mint leaves (green or white)
1/4 c Heavy cream
2 tb Creme de menthe
6 tb Unsalted butter; cut into small pieces
To make the truffles: Melt the chocolate in a large heatproof bowl set
over gently simmering water. When chocolate is almost melted, turn
off the heat and let stand until completely melted, stirring occasionally.
Meanwhile, in a small saucepan, steep mint leaves in cream and creme
de menthe until liquid is very flavorful (amount of time depends upon
the strength of the mint leaves). Then bring just to a simmer, strain,
pressing down on the mint leaves to give as much flavor as possible,
and whisk into the melted chocolate. Place the pieces of butter around
the warm mixture and let the butter melt. When melted, stir to mix
well. Pour mixture into a shallow pan, giving you a 1-inch-thick layer of
chocolate. Cool completely and then refrigerate or freeze until very
firm.
To form the truffles: Have a small bowl of very hot water ready and
replace the water as it cools down. Line a baking tray with parchment
paper. Remove truffle base from the refrigerator or freezer. Before
scooping out a ball of chocolate, dip the melon baller into the hot
water, shaking to remove any excess water. Scoop out a truffle,
tapping the melon baller on a firm surface to release the truffle.
Quickly roll between the palms of your hands and place on the
prepared baking tray. You will have to wash your hands in cold water
often to prevent the chocolate from sticking to your hands. Repeat this
procedure until all the balls have been scooped and rolled. If the truffle
base begins to soften too much, refrigerate or freeze until firm and
then continue to scoop out the truffles. Refrigerate or freeze until
needed. Makes 45 to 50 small truffles.
White Chocolate Mousse
1 pk Baker’s Premium White Chocolate (6 squares)
1 1/2 c Whipping cream, divided
Microwave white chocolate and 1/4 cup of the cream in a large
microwaveable bowl on High for 2 minutes or until white chocolate is
almost melted, stirring half way through the heating time. Stir until
white chocolate is completely melted. Cool 20 minutes or until at room
temperature, stirring occasionally.
Beat remaining 1 1/4 cups of cream in chilled medium bowl with
electric mixer on medium speed until soft peaks form. DO NOT
OVERBEAT! Fold 1/2 of the whipped cream into the white chocolate
mixture. Fold in the remaining whipped cream until just blended.
Spoon into 6 one-half cup dessert dishes.
Refrigerate 2 hours or until ready to serve. Garnish as desired.
White Chocolate Mousse Cheesecake With Sun Dried Cherries
9 oz White chocolate
3 ts Gelatin powder
1 qt Soft whipping cream
8 oz Sugar
2 lb Cream cheese
4 oz Caramel DeLites Cookies, diced and crumbled
4 oz Shortbread Cookies, diced and crumbled
4 oz Praline Royale Cookies, diced and crumbled
6 oz Sun-dried cherries
1 oz Melted butter
Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream
cheese and sugar in mixing bowl. Use medium speed for 10 minutes.
When mixture is soft and creamy add melted white chocolate and
gelatin. Mix for two minutes. Add whipped cream and sun dried
cherries.
To assemble: Grease a 10-inch mold with butter and cover sides with
the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom,
then pour the cheesecake mixture over the first layer of cookies.. On
top of that pour the Praline Royale mixture. Alternate the cheese and
cookie layers.
Makes 10 servings.
White Chocolate Pecan Corn
1 pk Microwave popcorn; popped
8 oz Vanilla flavor candy coating
1/2 c Pecan halves
Place popped popcorn in large bowl. Put candy coating in 1 quart glass
measure; microwave on HIGH for 1 to 1-1/2 minutes or until shiny;
stir to melt completely. Stir in pecans. Add to popcorn; stir well to
coat. Spread on cookie sheet and allow to cool completely.
White Chocolate Pretzels
1 lb White chocolate
1 sm Bag mini pretzels
Melt chocolate in double boiler. Put handful pretzels in chocolate, stir
to coat. Using large tong meat fork remove and place on foil lined
cookie sheet. Put cookie sheet full of pretzels in freezer for a few
minutes (1-2 minutes), then remove. Store in airtight container.
White Chocolate Raspberry Cake
1/4 lb White chocolate
6 tb Unsalted butter
6 Eggs
2 tb Sugar
1/4 c All-purpose flour
2 pt Raspberries
Preheat oven TO 325 degrees F. Melt the chocolate in the top of a
double boiler. Cut the butter into tablespoon pieces, place in the bowl
of a mixer and mix until smooth. Slowly add the melted chocolate until
incorporated. Add the eggs, one at a time, as each one is absorbed.
Add the sugar, then the flour. Lightly grease a 9-by-11-inch baking
pan. Pour in the batter and smooth the top. Place in the oven and bake
for 25 to 30 minutes. When the cake is cooked, remove from the oven
and let cool before removing from the baking pan. To serve, cut the
cake into individual portions and top with fresh raspberries.
Accompany with whipped cream or raspberry sauce, if desired.
White Chocolate Ribbon Fudge
1 1/4 lb White chocolate; cut-up
14 oz Sweetened condensed milk
1 1/2 ts Rum extract
1 1/2 ts White vinegar or lemon juice
ds Salt
1 1/2 c Walnuts; chopped
6 oz Semisweet chocolate chips melted
In a 2-qt glass bowl, melt white chocolate with sweetened condensed
milk in microwave on Medium 3 to 4 mins, or until melted and smooth
when stirred. Stir in rum extract, vinegar, and salt; mix well. Stir in
walnuts. 2. Spread half of white chocolate mixture into a buttered 8-
or 9-inch square baking pan. Refrigerate about 10 mins, or until
almost set. Spread melted semisweet chocolate over white chocolate.
Carefully top with remaining white chocolate mixture, spreading evenly
over all. Refrigerate until firm, about 2 hours or longer. Cut into 25
squares. Store in refrigerator in tightly covered container.
White Chocolate Scones
2 c All-purpose flour
1/3 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Unsalted butter, chilled
1/2 c Heavy (whipping) cream
1 lg Egg
1 1/2 ts Vanilla extract
6 oz White chocolate, cut into 1/2 inch chunks
Preheat oven to 375 degrees. In a large bowl, stir together the flour,
sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and
distribute them over the flour mixture. With a pastry blender or two
knives used scissors fashion, cut in the butter until the mixture
resembles coarse crumbs. In a small bowl, stir together the cream,
egg, and vanilla. Add the cream mixture to the flour mixture and
knead until combined. Knead in the white chocolate. With lightly
floured hands, pat the dough out on a floured work surface to a
thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter.
Gather the scraps of dough together and repeat till all the dough is
used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or
until lightly browned on top. Place baking sheet on wire rack for 5
minutes, then transfer scones to wire rack to cool. Serve warm or cool
completely and store in an airtight container. Makes 8 or 9 scones.
White Chocolate Truffles
12 oz White chocolate, coarse chop
1/3 c Whipping cream
2 tb Orange liquor
1 ts Grated orange zest
1 1/4 c Confectioner’s sugar
Melt white chocolate with whipping cream in heavy, medium saucepan
over low heat, stirring constantly. Whisk in liquor and zest until
blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft,
about 2 hours., Shape about 1 tablespoon of the mixture into 1 1/4
inch balls. To shape, roll mixture in your palms.,Place balls on waxed
paper. Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit
four or candy cases. Truffles can be refrigerated 2-3 days or frozen
several weeks. Makes about 35 truffles.