Recipes for white chocolate

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White Hot Chocolate Recipe

White Hot Chocolate Ingredients

  • white hot chocolate Recipe

    white hot chocolate Recipe

    3 1/4 cups 2% milk

  • 6 ounces white chocolate, chopped
  • 1 egg, beaten
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon

How to make White Hot Chocolate

  • Place the white chocolate in a medium metal bowl over a pan of barely simmering water, or in the top half of a double boiler. Allow the chocolate to melt, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg
    until smooth.
  • Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes. Gradually whisk in remaining milk, and heat until hot, but not simmering.
  • White Hot Chocolate is ready to serve.

Prep Time:10 Min
Cook Time:25 Min
Ready In:35 Min

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White Chocolate and Baileys Cheesecake Recipe

White Chocolate and Baileys Cheesecake Ingredients

Crust:

  • Cinnamon Streusel Cake Recipe

    Cinnamon Streusel Cake Recipe

    10 whole graham crackers, broken into pieces

  • 1 1/4 C. pecans
  • 1/4 C. sugar
  • 6 T. butter, melted

Filling:

  • 1 1/2 lbs. cream cheese, room temperature
  • 1 C. sugar
  • 3 large eggs
  • 1/3 C. Bailey’s Original Irish Cream liqueur
  • 1 t. vanilla extract
  • 3 oz. imported white chocolate (such as Lindt), broken into pieces

Topping:

  • 1 1/2 C. sour cream
  • 1/4 C. powdered sugar
  • 1 1/2 oz. imported white chocolate, grated
  • 24 pecan halves toasted lightly

How to make White Chocolate and Baileys Cheesecake

For Crust:

  • Preheat oven to 325°F. Lightly butter 9 inch springform pan. Finely grind graham crackers, pecans, and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.

For Filling:

  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys, and vanilla in bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture.
  • Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry-looking and center is just set, about 50 minutes. Cool on rack.

For Topping:

  • Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours (may be prepared one day ahead). Sprinkle grated chocolate over cake. Place pecans around edge and serve.
  • Cinnamon Streusel Cake is ready to serve.

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Pistachio White Chocolate Chip Cookies Recipe

Pistachio White Chocolate Chip Cookies Ingredients

  • Pistachio White Chocolate Chip Cookies Recipe

    Pistachio White Chocolate Chip Cookies Recipe

    1 cup butter, softened

  • 1/2 cup shortening
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups white chocolate chips
  • 1 1/2 cups chopped pistachio nuts

How to make Pistachio White Chocolate Chip Cookies

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • Pistachio White Chocolate Chip Cookies is ready to serve.

Prep Time:20 Min
Cook Time:12 Min
Ready In:32 Min

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Brandied Cranberry White Chocolate Chip Cookies Recipe

Brandied Cranberry White Chocolate Chip Cookies Ingredients

  • Brandied Cranberry White Chocolate Chip Cookies Recipe

    Brandied Cranberry White Chocolate Chip Cookies Recipe

    1 cup of brandy (to soak the cranberries in, then saving 1 1/4 teaspoons of it for later)

  • 1 cup of dried cranberries
  • 1 cup (two sticks) of butter, room temperature
  • 3/4 cup of granulated sugar
  • 3/4 cup of lightly packed brown sugar
  • 2 eggs, room temperature
  • 1/2 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 1/4 cups of all-purpose flour
  • 1 cup of white chocolate chips

How to make Brandied Cranberry White Chocolate Chip Cookies

Put the cranberries in a wide and shallow bowl, pour in a bit of brandy. Enough so they’re surrounded by it, but not drowning. Cover and place in the fridge for an hour or more. After that, place a colander over a bowl and pour the cranberries and brandy through, putting the cranberries and the brandy they soaked in aside. Preheat oven to 375 F.

Beat the butter until light and fluffy. Add the sugars and beat again until light, fluffy and well incorporated.

Add the eggs, vanilla extract, and add 1 1/4 teaspoons of the brandy that the cranberries soaked in (as for the rest, I suggest popping it in a glass and topping it off a bit for yourself). Beat well until light and fluffy. Scrape down the sides of the bowl midway through to ensure even mixing.

Sift together the flour, baking soda, and salt, then add to the mixture a bit at a time, beating until just mixed. Fold in the brandy soaked cranberries and white chocolate chips. Let chill for 15 minutes in the fridge.

Line a baking sheet with parchment paper (a baker’s best friend) and place rounded spoonfuls down on the sheet. Bake at 375°F for 10-12 minutes or until golden brown. Let cool for a minute, then transfer to a wire rack to cool completely.

I find that adding the baking soda separately seems to form softer cookies. This is how my mom and grandmother taught me, and if there is actual science behind it, I’m not aware but it seems pretty consistent, and it won’t ruin the cookies if you try it this way.

Brandied Cranberry White Chocolate Chip Cookies is ready to serve.

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White Chocolate Snack Mix Recipe

White Chocolate Snack Mix Ingredients

  • White Chocolate Snack Mix Recipe

    White Chocolate Snack Mix Recipe

    1 (10 ounce) package mini twist pretzels

  • 5 cups toasted oat cereal
  • 5 cups crispy corn cereal squares
  • 2 cups salted peanuts
  • 1 (14 ounce) package candy-coated milk chocolate pieces
  • 2 (11 ounce) packages white chocolate chips
  • 3 tablespoons vegetable oil

How to make White Chocolate Snack

  • Line 3 baking sheets with waxed paper or parchment. Set aside.
  • In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside.
  • In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
  • Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.
  • White Chocolate Snack Mix is ready to serve.
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White Chocolate Ice Cream Recipe

Ingredients:

  • 300ml full fat milk
  • 1 teaspoon vanilla extract or 1/2 vanilla pod
  • 4 large egg yolks
  • 75g caster sugar
  • 200g white chocolate-chopped
  • 200ml double cream

This is a lovely luxurious ice cream, I used Green & Blacks organic white chocolate to give it a rich flavour.

How to make White Chocolate Ice Cream Recipe:

  • Boil the milk and vanilla together in a pan until it starts to bubble gently, meanwhile whisk the egg yolks and sugar together.
  • Pour the milk on to the egg mix and stir and then gently pour the mixture back in to the saucepan and simmer very very lightly (or it’ll split). Stir continuously until the custard mix thickens or coats the back of a wooden spoon then add the chopped chocolate stirring until the heat melts the chocolate.
  • Cool the mixture, put it in the fridge to chill. Once chilled, add the cream to the mixture (if you are not using an ice cream machine whisk the cream until stiff and then fold into the mixture).
  • Pour in to an ice-cream machine-or set in a shallow container in the freezer, stirring every 30 minutes till set, approx 3 hours.

White Chocolate Ice Cream Recipe

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