Q&A: Does anyone have any good white chocolate recipes?
Question by WhiteWolf359: Does anyone have any good white chocolate recipes?
I tried making “White Chocolate Brownies” from a recipe online, but they just don’t turn out right. All gooey and gross. Does anyone have any good white chocolate recipes, aside from cookies? I have a bag of Ghiarardelli White Chocolate chips and I want to make something really special for Valentine’s Day for my fiance.
Best answer:
Answer by *Think Pink*
Chunky White Chocolate S’mores:
1/2 cup shortening
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup uncooked regular oats
3/4 cup crisp rice cereal
1/2 teaspoon vanilla extract
2 (4-ounce) bars white chocolate, broken into chunks, or 1 1/2 cups white chocolate morsels
12 large marshmallows
Beat shortening at medium speed with an electric mixer until fluffy; add sugars, beating well. Add egg, beating until blended.
Combine flour and next 4 ingredients in a separate bowl; gradually add to sugar mixture, beating after each addition.
Stir cereal, vanilla, and white chocolate into mixture.
Drop by tablespoonfuls onto ungreased baking sheets; flatten with fingertips. Bake at 350° for 10 minutes or until lightly golden. Cool slightly on cookie sheets; remove to wire racks to cool. Store in tins.
Place marshmallows on a long stick or skewer; toast over low heat (below 300°), 3 to 5 minutes or until golden. Place 1 marshmallow on a cookie, and top with a second cookie.
Yield: 1 dozen
Know better? Leave your own answer in the comments!
You can make Goop – just pile together an assortment of dry cereals, peanuts and pretzels, melt the white chocolate, mix, and spread out on waxed paper. It’s awesome – use Cheerios, Golden Grahams, etc. – ones that are chunky.
Otherwise, use a site like Martha Stewart’s, where the recipes have a better chance of turning out better.
White Chocolate Nut Candy
2 – four ounce packages of white chocolate
small tin of Spanish peanuts
small tin of shelled pistachios
bag of thin stick pretzels
Generously grease a pie pan, preferably Pyrex. Do not use a good Teflon pan. You can use a regular metal pie pan. To the pan, add a 1/2 inch layer of a combination of various kinds of nuts, and broken up stick pretzels. Melt the white chocolate in a double boiler stirring constantly. It does not take long. Pour the mixture over the nuts and pretzels and mix it all up well. Refrigerate the mixture in the pie pan for about an hour. When hard, use a large, sharp butcher knife to cut into chunks. The chunks will all be different sizes. That’s kind of fun. Don’t try to use a small knife or the chocolate will splinter.
Try the following which are all very nice
White Chocolate Coconut Kisses
For the muffins
2 oz (50 g) shredded coconut, as long-thread as possible
2½ oz (60 g) plain flour
3 oz (75 g) caster sugar
4 large egg whites
pinch of cream of tartar
pinch of salt
For the topping
9 oz (250 g) luxury Belgian white chocolate
4 oz (110 g) shredded coconut, as long-thread as possible
Pre-heat the oven to gas mark 4, 350°F (180°C).
Light is the word here, so begin by sifting the flour, sugar and salt together three times, lifting the sieve high so as to incorporate as much air as possible.
Next whisk the egg whites in a large clean bowl, using an electric hand whisk, until floppy but not stiff. Then add the cream of tartar and continue whisking until you get quite stiff peaks that stand up when you lift the whisk. Now sift the flour mixture over the bowl and, using a large metal spoon, carefully fold it in, making sure there are no little pockets of flour that have escaped the folding. Finally fold in the 50g (2 oz) of coconut.
Next spoon a rounded dessertspoon of the mixture into each muffin case – it should come just above the top. Then bake them on the centre shelf of the oven for about 8 to 10 minutes, or until they’re slightly risen, feel firm and are springy when touched with your little finger. They will turn pale gold but that’s okay. When they are cooked, remove them from the oven, let them cool slightly, then transfer them from the tins to finish cooling on a wire rack.
To make the topping, break up the white chocolate and place it in a heatproof bowl over a pan of barely simmering water, making sure that the base of the bowl does not touch the water. Then leave it to melt (which will take about 6 to 7 minutes). After that, remove it from the heat and stir until smooth. Now place the shredded coconut in a bowl and mix it with two-thirds of the melted chocolate. Then spoon the rest of the chocolate over the cooled muffins and make sure it goes right to the edges. Next, using two forks, make rough ball shapes of the coconut mixture and place on top of each muffin. Then leave them to set for about 30 minutes to an hour, depending on how warm your kitchen is.
OR White chocolate bread and butter pudding
150ml/¼ pt whole milk
150ml/¼ pt double cream
1 vanilla pod, split and seeds scraped out
55g/2oz white chocolate, broken into small pieces
2 free-range egg yolks
55g/2oz caster sugar
5 thin slices of white bread, buttered
Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. Place the milk, cream and vanilla seeds in a pan and heat to a gentle simmer.
3. Add the white chocolate and stir until melted.
4. In a bowl, whisk the egg yolks and sugar until pale and fluffy.
5. Pour the hot milk over the yolk mixture and whisk well. Return the mixture to the pan and heat gently, whisking constantly until thickened.
6. Arrange the buttered bread in an ovenproof dish, layering slices.
7. Pour over the chocolate custard mixture and then transfer to the oven and bake for 10-15 minutes until golden and set.
8. Remove from the oven and serve at once.
OR Fresh strawberry and white chocolate sundae
200g/7oz white chocolate, chopped
400ml/14fl oz double cream
450g/16oz strawberries, quartered
2 tbsp icing sugar
2 tbsp kirsch
mint, to garnish
Method
1. Put the chocolate into a heatproof bowl over a pan of simmering water and heat until almost melted.
2. Remove from the heat and leave to melt completely.
3. Stir until smooth.
4. Pour in the double cream, whisking all the time.
5. Whisk until thickened and cream holds its shape.
6. Place strawberries, icing sugar and kirsch into a pan and heat for three minutes.
7. Remove from the heat and allow to cool.
8. Place a little of cooled strawberry mixture in the bottom of a serving glass.
9. Add a layer of cream mixture.
10. Repeat layering until glass is full.
11. To finish, top with strawberries and mint garnish
or Brioche and orange kebabs with white chocolate and cardamom sauce
For the kebabs
1 orange, peeled and chopped into cubes
110g/4oz brioche, cut into 8 cubes
3 tbsp icing sugar
knob of butter
For the sauce
55g/2oz white chocolate
4 cardamom seeds, gently crushed
142ml/5fl oz double cream
Method
1. Soak four wooden skewers in water for ten minutes.
2. For the kebabs, thread the orange pieces and brioche alternately onto the four wooden skewers and dust with the icing sugar.
3. Heat the butter in a frying pan over a medium to high heat and place the kebabs into the pan, fry for two minutes on each side.
4. For the sauce, melt all of the ingredients together in a small pan on a medium heat, stirring to combine. Pour the sauce into a serving bowl.
5. Place the kebabs onto a serving plate, dust with icing sugar and serve alongside the sauce
OR White chocolate cheesecake
500g/1lb 2oz mascarpone
110g/4oz white chocolate, melted
1 lemon, juice and zest only
55g/2oz icing sugar
2 tart cases, crushed
2 tbsp honey
For the praline
110g/4oz caster sugar
110g/4oz hazelnuts
Method
1. Place the mascarpone, chocolate, lemon juice and zest, and icing sugar into a large bowl and mix to combine.
2. Place the crushed cases into a bowl and mix with the honey.
3. Spoon the honey mixture into two chefs’ ring on a serving plate, and press down.
4. Top with the chocolate mixture and level down using a palette knife.
5. Chill in the fridge for up to ten minutes, then remove the ring.
6. To make the praline, gently melt the sugar in a small pan over a low heat until caramelised.
7. Meanwhile, place the hazelnuts into a food processor and blitz until fine.
8. Add the hazelnuts to the caramel and shake the pan to coat the nuts.
9. Pour the mixture on an oiled baking sheet and leave to set.
10. Break the praline into pieces and serve on top of the cheesecakes.