Chocolate Recipes:
White Chocolate Recipes
White Chocolate and Raspberry Cheesecake
Serves 8 - 12
Preparation :15 Cook :45 Stand 1:00 Total 2:00
It's better to give out this recipe to your friends after serving it or they might just not leave. Really!
1 pound cream cheese, softened
1/3 cup sugar
3 each eggs, large
2 tablespoons lemon juice, fresh squeezed
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups sour cream
8 ounces white chocolate, softened in the microwave
4-5 ounces seedless red raspberry jam, microwave until fluid
1 each GRAHAM CRACKER CRUST, Recipe below
Preparation:
Preheat oven to 350 degrees. Make the graham cracker crust mixture listed below and line the bottom and partial sides of a 10-inch spring form pan. Set aside.
Cream the cream cheese and sugar in a mixing bowl until smooth and light, about 3 minutes at medium speed. Add eggs one at a time until just blended in. Add lemon juice, vanilla, salt and whip until just blended. Add sour cream and blend until just mixed well. Add white chocolate that has melted until just smooth when stirred with a fork, and blend in. You have done well !!! Taste the batter as a reward.
Pour the batter into the crust-lined pan. If you have a squirt bottle or a pastry bag with a small circular tip, fill it with the warmed (but not hot) jelly. Starting in the center of the cheesecake, squirt a thin line of the jelly in a tight circular pinwheel pattern until you reach the edge of the pan. You should have about a half-inch between the lines in the circle.
Here is the part where you make the cheesecake beautiful! Take a thin bladed knife and starting in the center of the cheesecake, draw four lines from the center to the edge of the pan, basically quartering your cheesecake (making sure not to cut to deeply into the batter). You'll have to wipe the knife clean between each stroke. You'll know what to do with the wiped batter!
Now, take the knife and draw it from the edge of the pan to the center, between the lines you made previously. See how it pulls the jelly into a beautiful pattern. No one will believe that you made it yourself.
Place the pan into water bath about 1 inch deep and cook in your preheated oven for 45 minutes. After 45 minutes shut off the oven. DO NOT open the oven door!!! Leave the cake in the shut down oven for exactly 1 hour. Remove and chill thoroughly overnight before cutting.
FREE TIP: Do not use a knife when cutting cheesecake. Get a 18 inch piece of dental floss, hold it tightly in each hand and pass it straight down through the cake, then pull it out from one side and wipe it off. Continue.
White Chocolate Mousse with Swedish Huckleberry Sauce
Huckleberries are similar to blueberries, so you could substitute a blueberry jelly. I’ve also used Lingonberry Sauce which can be found in most specialty food stores.
Serves 6
Preparation Total 5:30
Ingredients:
1 teaspoon unflavored gelatin
1/4 cup cold water
1 cup huckleberry sauce
7 large egg yolks
8 ounces white chocolate
1 cup whipping cream
Preparation:
Soften the gelatin, by sprinkling it into the cold water. Allow it to soften for 10 minutes.
Put about 1 1/2 tablespoons of Huckleberry sauce into the bottom of 6 chilled wine glasses, making sure not to get the sauce on the side of the glass.
Combine the egg yolks and gelatin/water in a double boiler and whisk briskly over medium-low heat until the mixture is thick enough to form soft peaks.
Remove from heat and transfer to a large bowl to cool slightly.
Place the white chocolate in a microwavable bowl and heat on medium for 30 seconds. Remove the bowl from the microwave and stir with a fork.
If the chocolate is thoroughly melted, fold it into the egg mixture. If not continue to melt in 10 second intervals, then fold.
Whip the heavy cream until stiff peaks form. Fold into the egg and chocolate mix with a rubber spatula.
Carefully pour the mousse into the glasses over the huckleberry sauce. Chill for at least 5 hours. Overnight is better.
Grand Marnier Strawberries dipped in White and Milk Chocolate
Serves 4
Best served in a bubble bath with chilled champagne, but after a fine meal is acceptable.
Ingredients:
12 each fresh strawberries
1 1/2 ounces Grand Marnier
4 ounces white chocolate
4 ounces milk chocolate
Preparation:
Quickly rinse the berries in cold water, pat dry with a towel and place in a bowl. Pour the Grand Marnier over the top and let
stand for 20 minutes.
Put the white chocolate in a soup cup and microwave for 30-40 seconds. Test the chocolate with a fork to see how melted it is.
Chocolate will hold its shape even when melted. Stir briskly with a fork. If it is still lumpy, microwave in 10 second increments
until smooth.
Dip berries on one side only and place on waxed paper covered plate. Chill for 10 minutes. Repeat with milk chocolate, dipping
the other side. Chill.
White Chocolate Bread Pudding with White Chocolate Kahlua Sauce
This is a recipe that was first invented by a restaurant in New Orleans. I have been told that people enjoy this version just as much. A compliment I don't take lightly.
Ingredients:
6 cups day old French bread, cubed
4 cups heavy cream
1 cup milk
1/2 cup sugar
8 oz. white chocolate
2 whole eggs
5 egg yolks
Preparation:
1. Preheat oven to 350 degrees. Place cubed French bread in large casserole dish and toast bread in oven for 15 minutes. Remove from oven.
2. Place heavy cream, milk and sugar in a medium sauce pan and heat just until the boiling point. Remove from stove, add white chocolate and stir until chocolate has melted.
3. Whip together whole eggs and egg yolks. Add to cream mixture and whip until incorporated. Pour mixture over toasted French bread and allow to soak for 20 minutes. Place in oven and bake 35 minutes covered. Uncover and bake for an additional 15 minutes.
4. Top each serving with Kahlua Sauce. (Recipe Below)
Kahlua Sauce
1 cup heavy cream
4 oz. white chocolate
1/4 cup Kahlua
1. Bring heavy cream and Kahlua to a simmer in a small saucepot for 3-5 minutes.
2. Remove from stove and add chocolate and allow to sit until the chocolate is melted. Stir until smooth.
Yields 12 –15 servings.
White Russian Truffles
Ingredients:
(6 servings)
1 3/4 lb Milk chocolate, divided
1 c Whipping cream
1/4 c Kahlua
Preparation:
Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth.
Stir the Kahlua into the chocolate, mixing well. scrape onto a baking sheet and refrigerate until firm.
Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper.
Roll the truffles in the grated chocolate, pressing gently to adhere.
Refrigerate overnight. Remove from refrigeration 15 minutes before serving. Note: these truffles do not hold well at room temperature.
Chunky White Chocolate Macadamia Nut Cookies
Yield: 30 Cookies
Ingredients:
1 cup plus 2 tbsp. all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 lg. egg
1 tsp. vanilla
9 oz. white chocolate with almonds coarsley chopped
1 cup macadamia nuts coarsely and chopped
Preparation:
Position two racks in top and bottom thirds of the oven and preheat to 375F. Lightly grease 2 baking sheets. Sift together flour, baking soda and salt. In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the flour mixture until just combined. Stir in the white chocolate and macadamia nuts.
Using 1 tbsp. dough, roll dough into a ball between the palms of your hands. Place the ball on the cookie sheet, leaving 1 inch between the cookies. Repeat for each cookie. With moistened palm, slightly flatten the cookies. Bake 9-12 minutes, until lightly golden. Transfer the cookies to a wire rack and cool completely.
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