White Chocolate Desserts?!
Answers: I adore white chocolate and can eat it till I'm sick. Does anyone know of any recipes using white chocolate. Can recipes for things like chocolate brownies be done with white as well as plain chocolate??
WHITE CHOCOLATE FONDUE
12 oz. white chocolate
1 oz. 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.
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WHITE CHOCOLATE MOUSSE
1/4 lb. sugar (3/4 c.)
1/4 c. water
4 lg. egg whites
1 lb. white chocolate chips
2 c. heavy cream
Combine sugar and water. Stir until dissolved. Cook unstirred to hard ball stage (255 degrees). Whip egg whites, then slowly add sugar water. Beat in chocolate (ground in processor); will partially melt. Cool to lukewarm and fold in whipped cream. Chill at least 4 hours.
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WHITE CHOCOLATE-MACADAMIA NUT COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. firmly packed brown sugar
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. white chocolate morsels (do not substitute)
1 c. chopped macadamia nuts
Preheat oven to 375 degrees. Combine flour, baking soda and salt; set aside. Combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in the white chocolate morsels and the macadamia nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes.
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WHITE CHOCOLATE BROWNIE DROPS
1/2 c. Butter Flavor Crisco
2 eggs
1/2 c. sugar
1 tsp. vanilla
1 c. (6 oz.) semi-sweet chocolate pieces, melted
1 c. Quaker oats (quick or old fashioned, uncooked)
3/4 c. all-purpose flour
1 tsp. baking powder
1/2 c. chopped white chocolate or vanilla milk chips
Heat oven to 350 degrees. Beat first 4 ingredients until smooth. Add melted chocolate; mix well. Stir in combined dry ingredients and white chocolate. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 7-9 minutes or until cookies are almost set; centers should still be moist. (Do not overbake.) Cool 2 minutes; remove to wire rack. Cool completely. 3 dozen.
To melt chocolate: Microwave at high 1-2 minutes, stirring every 30 seconds until smooth, or heat in heavy saucepan over low heat, stirring until smooth.
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CHOCOLATE CHIP MUFFINS
1 1/2 c. all-purpose flour
1/2 c. white sugar
3 tsp. baking powder
1/4 tsp. salt
1 c. chocolate or white chips
1 c. milk
1/3 c. melted butter
1 egg
Mix dry ingredients and add chocolate chips. Combine egg, milk and butter and stir into flour mixture. Do not beat. Bake 375 for 20 minutes.
A few chocolate chips melted and drizzled over the tops when slightly cooled, makes these a special dessert treat for those who love chocolate.
Yield - 9 large muffins or lots of mini.
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WHITE CHOCOLATE CHEESECAKE
1 1/2 c. chocolate wafer cookie crumbs
2 tbsp. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
5 eggs
1 tbsp. vanilla
14 oz. imported white chocolate, melted & cooled
1. Preheat oven to 325 degrees. For crust: In medium bowl, combine cookie crumbs and butter; mix well until blended. Press into bottom and halfway up sides of greased 8 1/2 or 9 inch springform pan. Line outside of pan with double thickness of aluminum foil, bringing foil up around sides to prevent butter from leaking out of pan.
2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs and vanilla until smooth, about 2 minutes. Then beat in white chocolate until smooth. Pour filling into prepared crust.
3. Bake 60-65 minutes, or until cake barely jiggles in center. Let cake cool, then refrigerate until chilled, 6 hours or overnight. Run sharp knife around edge of pan to loosen cake and remove springform side of pan.
For a truly dramatic presentation, garnish with rosettes of whipped cream and white or dark chocolate leaves before serving. Serves 8-10.SDR
Premier White Brownies
A hint of almond give these rich, white chocolate brownies wonderful flavor and aroma. Top with ice cream and hot fudge for a brownie sundae that is out of this world.
Estimated Times:
Preparation - 10 min | Cooking - 27 min | Cooling Time - 15 min cooling | Yields - 16 brownies
Ingredients:
3 bars (6-oz. box) NESTLé? TOLL HOUSE? Premier White Baking Bars, broken into pieces
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs
2 tablespoons water
1/8 teaspoon almond extract
1/3 cup butter, melted and cooled
1/4 cup sliced almonds
Directions:
PREHEAT oven to 350° F. Grease 9-inch-square baking pan.
MICROWAVE baking bars in medium, microwave-safe bowl uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The bars may retain some of their shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.
COMBINE flour, baking powder and salt in small bowl. Combine sugar, eggs, water and almond extract in large bowl. Add melted baking bars and butter; stir until smooth. Gradually add flour mixture. Pour into prepared baking pan. Sprinkle almonds on top.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars.
White Chocolate Raspberry Ripple Brownies
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Join our community!White chocolate and raspberries turn any dessert into something elegant, even a familiar brownie. The white chocolate batter is rippled with sweetened raspberry purée that turns rosy pink inside the brownies and forms a lovely pattern of red swirls over the top.
1 cup sweetened frozen raspberries, defrosted and drained, or fresh raspberries mixed with 2 teaspoons sugar
9 ounces white chocolate, chopped (preferably Callebaut, Lindt, or Baker's Premium)
3/4 cup unbleached all-purpose flour
1/2 teaspoon salt
6 tablespoons (3/4 stick) soft unsalted butter
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Powdered sugar for dusting
1. Position a rack in the middle of the oven and preheat to 175°F. Butter the bottom and sides of an 8 x 8 x 2-inch pan.
2. Use the back of a spoon to press the sweetened raspberries through a strainer to remove the seeds. Measure 1/4 cup strained purée into a small bowl. Set the purée aside and save any additional for another use.
3. Place the white chocolate in a nonreactive ovenproof container and melt it in the oven about 12 minutes. As soon as it is melted, remove it from the oven and stir it smooth. Set aside to cool. Increase the oven to 325°F.
4. Stir the flour and salt together in a small bowl and set aside.
5. Put the butter and sugar in the large bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Decrease the speed to low and add the eggs, vanilla, and almond extract, blending until the eggs are incorporated. You will see pieces of butter. Stop the mixer and scrape the sides of the bowl once during this time. Beat in the melted white chocolate. Mix in the flour mixture just until it is incorporated and the batter is smooth.
6. Spread the batter evenly in the prepared pan. Drizzle the 1/4 cup raspberry purée over the top. Draw a thin metal spatula gently through the purée to swirl it with the white chocolate batter until the top is marbleized.
7. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies in the pan on a wire rack about 1 hour. Dust with powdered sugar and cut into 12 to 16 pieces.
Good Advice:
Lightly sweetened raspberry purée adds more flavor to the brownies than unsweetened raspberry purée. Use sweetened frozen raspberries or add sugar to a purée made with fresh raspberries. Defrost frozen raspberries before purée ing them. To
Freeze:
Wrap each brownie tightly in plastic wrap. Place in a metal or plastic freezer container and cover tightly. Or, put the wrapped brownies in a plastic freezer bag and seal. Label with the date and contents. Freeze up to 3 months.
To Serve:
Defrost the wrapped brownies at room temperature for about 3 hours. Refresh them with a light dusting of powdered sugar if necessary. Leftover brownies can be covered with plastic wrap and stored at room temperature up to 3 days. The brownies can be served with raspberry ice cream or sorbet and garnished with fresh raspberries.
Buy This Book
Excerpted from 125 COOKIES TO BAKE, NIBBLE, AND SAVOR by Elinor Klivans Copyright? 1998 by Elinor Klivans. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
A great white chocolate dessert isn't a brownie, but an after dinner treat. It's very simple and it's one of Ina Garten's recipes.
Take some pure white chocolate, melt it in a bowl over a pot of boiling water, stirring occasionally until it's completely melted. In cocktail glasses, put an assortment of frozen berries and then pour the chocolate mixture over top. Yum!
For more recipes, try googling " white chocolate recipe " or look through Ina Garten, Rachael ray or Giada de Laurentiis books.
Happy cooking!
Not a brownie recipe but try white chocolate covered strawberries.
I made a white chocolate torte for dessert on christmas day and it was sooo yummy! The recipe is on this site http://www.bbcgoodfood.com/recipes/4338/...
These marbled choc brownies are nice too!
http://www.bbcgoodfood.com/recipes/4677/...