National White Chocolate Day is September 23. By definition, white chocolate is not actually chocolate. White chocolate contains cocoa butter, a product of the cocoa bean that is also used to produce chocolate. The cocoa butter, which does have a faint chocolate flavor, is combined with milk, sugar and often other flavoring ingredients such as vanilla in order to create the creamy confection known as white chocolate. Whether it’s really chocolate or not doesn’t really matter to us we just love the way it tastes and here are some of our favorite white chocolate recipes.

White Chocolate Cheesecake with White Chocolate Brandy Sauce

Ingredients:

4 (1 ounce) squares white chocolate
3 (8 ounce) packages cream cheese
3/4 cup white sugar
1/4 cup all-purpose flour
3 eggs
1 1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
2 cups finely chopped white chocolate
2 fluid ounces brandy


Directions:

Preheat oven to 300 degrees F. Wrap the outside of a 10 inch spring form pan with foil. Grease the inside of the pan. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.  Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared spring form pan.  Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

White Chocolate-Cranberry Biscotti

Ingredients:

1/2 cup softened butter
1 cup sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
3/4 cup dried cranberries
3/4 cup white vanilla chips

Directions:

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and vanilla chips. Divide dough into three portions.  On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.

White-Hot Hot Chocolate

Ingredients:

3 1/4 cups 2% milk
6 ounces white chocolate, chopped
1 egg, beaten
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon

Directions:

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. You do not want a skin to form on top of the milk. It will be ready to drink when either the taste of the cayenne is masked by the temperature of the milk (the spiciness of the pepper will remain), or when the hot chocolate is at your desired temperature. Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.

Ghirardelli Classic White Chocolate Crème Brule

Ingredients:

4 large egg yolks, room temp.
1/3 cup granulated white sugar
2 cups heavy cream
4 ounces Ghirardelli White Chocolate baking bar, broken or chopped into 1-inch pieces
1/2 teaspoon pure vanilla extract
4 teaspoons granulated white sugar

Directions:

Preheat the oven to 300 degrees F. In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth. In a medium saucepan, bring the cream to a simmer over medium-high heat. Add the white chocolate. Turn off the heat and whisk until the white chocolate is melted. Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth. Add the vanilla. Pour into four 6-inch ramekins or custard cups. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1 1/2 inches of water. Bake for about 45 minutes, until set. Allow to cool, refrigerate the custards until chilled. Before serving, sprinkle the tops of each ramekin with 1 teaspoon of sugar and place under the broiler until caramelized, 3 to 4 minutes. Re-chill in refrigerator for 5 minutes before serving.

White Chocolate Bread

Ingredients:

1/4 cup warm water
1 cup warm milk
1 egg
1/4 cup softened butter
3 cups bread flour
2 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 (.25 ounce) package active dry yeast
1 cup white chocolate chips

Directions:

Place all ingredients (except white chocolate chips) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the white chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.

White Chocolate Mousse

Ingredients:

8 ounces Ghirardelli White Chocolate Baking Bar
4 tablespoons orange liqueur, such as Grand Marnier®
2 tablespoons water
1 1/4 cups heavy cream
2 egg whites

Directions:

In double boiler over hot water, melt chocolate with liqueur and water; stir gently to blend. Cool until chocolate mixture no longer feels warm to the touch. In large bowl with electric mixer, beat cream until soft peaks form; fold cream into chocolate mixture. In large bowl with clean mixer, whisk egg whites until soft peaks form. With rubber spatula, fold egg whites into chocolate mixture. Divide mousse among 6 dessert bowls or glasses. Chill at least 1 hour.

White Chocolate Raspberry Cheesecake

Ingredients:

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions:

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F.  In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes or until filling sets. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

White Chocolate Macadamia Cranberry Cookies

Ingredients:

3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup white sugar
1 cup packed light brown sugar
1 cup softened butter
2 eggs
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

Directions:

In a medium bowl set aside flour, baking soda and salt. Cream together white sugar, light brown sugar and butter. Add slightly beaten eggs and vanilla. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries. Preheat oven to 350 degrees F. Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.

For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie.

Views: 198

Comment

You need to be a member of OC foodies to add comments!

Join OC foodies



© 2018   Created by OCfoodies.   Powered by

Badges  |  Report an Issue  |  Terms of Service