Chocolate Recipes for Chocolate Lovers by Recipe Masters - HTML preview

White Chocolate

 Peanut Butter White Chocolate Candy Dreams

1/2 c Peanut butter -- crunchy or smooth
 1/2 c Powdered sugar
 2 tb Heavy cream
 12 oz Imported white chocolate
 1/2 c Almonds -- toasted and finely chopped
 18 Whole natural almonds

 In a small glass bowl or dish, heat peanut butter in a microwave oven on High 30-40 seconds to soften. Mix in powdered sugar and cream; mixture should be stiff, not runny.

 In a medium glass bowl, melt white chocolate in microwave oven on Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking time, or until melted and smooth. Stir in chopped almonds. Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2 inches in diameter, swirling with back of a teaspoon to make an even layer. Drop a little peanut butter mixture on top of white chocolate in each cup and spread around with back of spoon to make an even layer. Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly. Top each cup with a whole almond. Refrigerate until firm. Store candies in refrigerator for up to a week.

White Chocolate Almond Pecan Pie 

4 Eggs; beaten
 1 c Light corn syrup
 2/3 c Sugar
 3 tb Butter; melted
 1 tb Vanilla
 1 tb Almond extract; (or to taste)
 1 tb Chocolate extract
 6 oz White chocolate; melted
 1 c Pecan halves
 1 c Sliced or slivered almonds
 Unbaked 9-inch pastry shell

 Combine first eight ingredients, beat with an electric mixer until blended. Stir pecans and almonds into mixture. Pour mixture into pastry shell. Bake at 350 for 50-55 minutes.

White Chocolate Brownies 

6 oz White chocolate, imported, cut-up
 3/4 c Sugar
 4 oz Butter
 2 Eggs
 1 1/2 ts Vanilla extract
 1 c Flour
 1/2 ts Baking powder
 ds Salt
 6 oz Semisweet or bittersweet chocolate; cut-up
 1/2 c Walnuts; chopped

 Preheat oven to 350 F. In a 2-qt glass bowl, combine white chocolate pieces, sugar, and butter. Heat in microwave on High about 1 1/2 mins, or until melted and smooth when stirred. With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts. Spread evenly in a buttered, foil-lined 7 x  11-inch baking pan. Bake 20 to 25 mins, or until golden brown. Do not overbake. Let cool, then cut into 24 pieces.

White Chocolate Butter 

1 Stick butter
 2 tb White chocolate; melted & cooled
 Cinnamon to taste

 Mix all ingredients well. Serve with scones, etc.

White Chocolate Butter Cream Frosting

6 oz White Chocolate -- chopped
 1/4 c Whipping Cream
 1 c Unsalted Butter -- cold, cut up
 1 c Powdered Sugar

 Microwave white chocolate and cream in medium bowl on high for 1  1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.

 Makes enough to frost 2 9-inch cake layers.

White Chocolate Cheesecake 

1 lb White chocolate; chopped
 12 oz Cream chesse; room temp
 2 Egg yolks
 1 c Sour cream
 1 ts Vanilla
 3 Egg whites
 1 ts Cream of tartar
 2 tb Superfine sugar

 Melt chocolate; set aside beat cream cheese untill fluffy-beat in egg yolks 1 at a time and mix well,mix in sour cream,vanilla,chocolate and set aside Beat egg whites w/tartar untill peaks-gradually add sugar, beat till stiff. Stir 1/3 of the whites into chocolate mix (to lighten) then fold in remaining whites. Spoon into a pan with a graham cracker crust and bake in a water bath till center is set.

White Chocolate Chunk Brownies 

3 tb Instant coffee powder
 1 tb Water
 2 c Brown sugar; firmly packed
 3/4 c Unsalted butter
 2 lg Eggs
 2 tb Coffee liqueur
 2 c Flour
 2 ts Baking powder
 1/2 ts Salt
 5 oz White chocolate; cut 3/4"
 3/4 c Pecans; coarsely chopped toasted

 Preheat oven to 350 degrees F. Butter a 10" diameter pan and line the bottom with parchment. Combine coffee powder and 1 tb. water in a heavy med. saucepan. Stir over medium low heat until coffee dissolves. Add sugar and butter and stir til butter melts. Pour into large bowl and cool to room temperature, stirring occasionally. Add eggs and coffee liqueur to butter mixture, whisk to combine. Sift flour, baking powder, and salt in small bowl. Add to butter mixture and stir to blend. Stir in chocolate and pecans. Pour batter into prepared pan. Bake until tester inserted in center comes out almost clean about 35 minutes. Cool in pan on rack. Run small sharp knife around sides of pan to loosen brownie. Turn out on plate; peel off parchment. Cut into wedges to serve. Serve with caramel sauce and ice cream.

 White Chocolate Cream Filling

1 1/2 ts Unflavored Gelatin
 3 tb Cold Water
 6 oz White Choc.-flav. baking bar
 1 1/4 c Whipping Cream
 1 ts Vanilla Extract

 * White Chocolate-flavored baking bar should be grated. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly. Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups.

White Chocolate Fondue

12 oz White chocolate
 1 oz Kirsche's 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.

White Chocolate Fudge

2 c Sugar
 3/4 c Sour cream
 1/2 c Margarine
 12 oz White chocolate
 1 (7 oz.) jar marshmallow cream
 3/4 c Walnuts

 Mix together sour cream and margarine bring to full rolling boil, boil to soft ball stage. Remove from heat, add chocolate until melted, add marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in squares.

White Chocolate Ice Cream

2 c Half and half
 12 oz White chocolate, coarsely chopped
 4 Eggs
 1 1/2 c Sugar
 2 c Whipping cream

 Scald half and half in top of double boiler set over simmering water. Add chocolate. Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally. Remove from heat. Using electric mixer, beat eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well chilled.

 Process chocolate mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container at least 4 hours to mellow. If frozen solid, let ice cream soften slightly in refrigerator before serving. Makes 2 quarts.

White Chocolate Macadamia Cookies

1/2 c Butter
 1/2 c Shortening
 3/4 c Brown sugar; packed
 1/2 c White sugar
 1 Egg
 1 1/2 ts Vanilla
 2 c Flour
 1 ts Baking soda
 1/2 ts Salt
 6 oz White chocolate chips
 7 oz Macadamia nuts

 Beat butter, shortening, sugar, eggs and vanilla well. Combine dry ingredients and add to butter mixture. Stir in white chocolate and nuts. Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake at 350 for 8-10 minutes. Makes 5 dozen cookies.

White Chocolate Mint Truffles

1/2 lb White chocolate; cut into small pieces
 1/2 c Packed, fresh mint leaves (green or white)
 1/4 c Heavy cream
 2 tb Creme de menthe
 6 tb Unsalted butter; cut into small pieces

 To make the truffles: Melt the chocolate in a large heatproof bowl set over gently simmering water. When chocolate is almost melted, turn off the heat and let stand until completely melted, stirring occasionally.

 Meanwhile, in a small saucepan, steep mint leaves in cream and creme de menthe until liquid is very flavorful (amount of time depends upon the strength of the mint leaves). Then bring just to a simmer, strain, pressing down on the mint leaves to give as much flavor as possible, and whisk into the melted chocolate. Place the pieces of butter around the warm mixture and let the butter melt. When melted, stir to mix well. Pour mixture into a shallow pan, giving you a 1-inch-thick layer of chocolate. Cool completely and then refrigerate or freeze until very firm.

 To form the truffles: Have a small bowl of very hot water ready and replace the water as it cools down. Line a baking tray with parchment paper. Remove truffle base from the refrigerator or freezer. Before scooping out a ball of chocolate, dip the melon baller into the hot water, shaking to remove any excess water. Scoop out a truffle, tapping the melon baller on a firm surface to release the truffle. Quickly roll between the palms of your hands and place on the prepared baking tray. You will have to wash your hands in cold water often to prevent the chocolate from sticking to your hands. Repeat this procedure until all the balls have been scooped and rolled. If the truffle base begins to soften too much, refrigerate or freeze until firm and then continue to scoop out the truffles. Refrigerate or freeze until needed. Makes 45 to 50 small truffles.

White Chocolate Mousse

1 pk Baker's Premium White Chocolate (6 squares)
 1 1/2 c Whipping cream, divided

 Microwave white chocolate and 1/4 cup of the cream in a large microwaveable bowl on High for 2 minutes or until white chocolate is almost melted, stirring half way through the heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until at room temperature, stirring occasionally.

 Beat remaining 1 1/4 cups of cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT! Fold 1/2 of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream until just blended. Spoon into 6 one-half cup dessert dishes.

 Refrigerate 2 hours or until ready to serve. Garnish as desired.

White Chocolate Mousse Cheesecake With Sun Dried Cherries 

9 oz White chocolate
 3 ts Gelatin powder
 1 qt Soft whipping cream
 8 oz Sugar
 2 lb Cream cheese
 4 oz Caramel DeLites Cookies, diced and crumbled
 4 oz Shortbread Cookies, diced and crumbled
 4 oz Praline Royale Cookies, diced and crumbled
 6 oz Sun-dried cherries
 1 oz Melted butter

 Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sun dried cherries.

 To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers.

 Makes 10 servings.

White Chocolate Pecan Corn 

1 pk Microwave popcorn; popped
 8 oz Vanilla flavor candy coating
 1/2 c Pecan halves

 Place popped popcorn in large bowl. Put candy coating in 1 quart glass measure; microwave on HIGH for 1 to 1-1/2 minutes or until shiny; stir to melt completely. Stir in pecans. Add to popcorn; stir well to coat. Spread on cookie sheet and allow to cool completely.

White Chocolate Pretzels

1 lb White chocolate
 1 sm Bag mini pretzels

 Melt chocolate in double boiler. Put handful pretzels in chocolate, stir to coat. Using large tong meat fork remove and place on foil lined cookie sheet. Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes), then remove. Store in airtight container.

White Chocolate Raspberry Cake 

1/4 lb White chocolate
 6 tb Unsalted butter
 6 Eggs
 2 tb Sugar
 1/4 c All-purpose flour
 2 pt Raspberries

 Preheat oven TO 325 degrees F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each chocolate until incorporated. Add the eggs, one at a time, as each by-11-inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired.

White Chocolate Ribbon Fudge

1 1/4 lb White chocolate; cut-up
 14 oz Sweetened condensed milk
 1 1/2 ts Rum extract
 1 1/2 ts White vinegar or lemon juice
 ds Salt
 1 1/2 c Walnuts; chopped
 6 oz Semisweet chocolate chips melted

 In a 2-qt glass bowl, melt white chocolate with sweetened condensed milk in microwave on Medium 3 to 4 mins, or until melted and smooth when stirred. Stir in rum extract, vinegar, and salt; mix well. Stir in walnuts. 2. Spread half of white chocolate mixture into a buttered 8- or 9-inch square baking pan. Refrigerate about 10 mins, or until almost set. Spread melted semisweet chocolate over white chocolate. Carefully top with remaining white chocolate mixture, spreading evenly over all. Refrigerate until firm, about 2 hours or longer. Cut into 25 squares. Store in refrigerator in tightly covered container.

White Chocolate Scones 

2 c All-purpose flour
 1/3 c Granulated sugar
 2 ts Baking powder
 1/2 ts Salt
 1/4 c Unsalted butter, chilled
 1/2 c Heavy (whipping) cream
 1 lg Egg
 1 1/2 ts Vanilla extract
 6 oz White chocolate, cut into 1/2 inch chunks

 Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate. With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter. Gather the scraps of dough together and repeat till all the dough is used. Bake scones on ungreased baking sheet for 15 to   20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes 8 or 9 scones.

White Chocolate Truffles

12 oz White chocolate, coarse chop
 1/3 c Whipping cream
 2 tb Orange liquor
 1 ts Grated orange zest
 1 1/4 c Confectioner's sugar

 Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly. Whisk in liquor and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours., Shape about 1 tablespoon of the mixture into 1 1/4 inch balls. To shape, roll mixture in your palms.,Place balls on waxed paper. Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit four or candy cases. Truffles can be refrigerated 2-3 days or frozen several weeks. Makes about 35 truffles.