Recipe: Recipes Using White Chocolate (6) 1997-12-18

Recipes Using White Chocolate (6) 1997-12-18

White Chocolate Coconut Truffles
White Chocolate Macadamia Nut Cheesecake
House of Embers Chocolate Suicide
Chocolate Truffle Heaven
White Chocolate Swirled Fudge
White Stuff

Linda, KY (07:44:43 am) : White Chocolate Coconut Truffles
4 tablespoons (1/2 stick) unsalted butter
8 ounces white chocolate, finely chopped
1 cup shredded sweetened coconut, divided
1 large egg yolk, at room temperature
2 tablespoons coconut liqueur or light rum
1/2 teaspoon vanilla extract
Instructions: Melt the butter in a heatproof bowl over very hot, not
simmering, water. Add the white chocolate and melt, stirring occasionlly,
just until smooth. Remove from the heat and whisk in 1/4 cup of the coconut,
the egg yolk, coconut liqueur, and vanilla. The mixture may separate, but
keep whisking and it will come together. Cover tightly with plastic wrap and
refridgerate until firm, at least 3 hours or overnight.
Using a melon baller, scoop up the mixture and roll into 1-inch balls. Roll
each ball in the remaining coconut, pressing the coconut on so it will
adhere.
Refrigerate until ready to serve. (The truffles can be prepared up 3 days
ahead, tightly covered and refridgerated, or frozen for up to 1 month.)
Makes about 30 truffles.
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Linda, KY (07:51:11 am) : White Chocolate Macadamia Nut Cheesecake
Crust:
1 1/2 cups crushed brown edge wafers
1/2 cup finely chopped macadamia nuts
1/4 cup (1/2 stick) butter, melted
1/4 teaspoon cinnamon
Filling:
4 packages (8 ounces ea.) cream cheese, softened
1/4 cup firmly packed brown sugar
4 eggs
1/2 cup (1 stick) butter, softened
3/4 pound white chocolate, melted*
1 tablespoon Praline liqueur
2 teaspoons vanilla extract
1 cup coarsely chopped toasted macadamia nuts
Semi-sweet chocolate, melted
White chocolate leaves
Whole macadamia nuts
*White chocolate melts best in a double boiler over hot, NOT boiling water.
Preheat oven to 350 degrees. For crust, combine all ingredients. Press onto
bottom and part way up sides of a 9-inch springform pan. Bake 10 minutes.
Cool on wire rack while preparing filling.
For filling, beat cream cheese in large mixer bowl until fluffy. Beat in
sugar until well combined. Beat in eggs one at a time, mixing well after
each addition. Stir in butter until well combined. Mix in melted chocolate,
liqueur and vanilla. Fold in nuts. Pour into cooled crust. Reduce oven
temperature to 300 degrees. Bake 11/2 hours or until center of filling is
just set. Cool completely on wire rack.
Refrigerate, covered, several hours or overnight.
To serve, place on serving plate. Carefully remove sides of pan. Drizzle
with semi-sweet chocolate. Garnish with white chocolate leaves and macadamia
nuts.
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Linda, KY (07:53:31 am) : House of Embers Chocolate Suicide
6 ounces (11/2 sticks) unsalted butter, cut in squares
12 ounces semisweet chocolate
4 eggs plus1 yolk
4 egg whites
White chocolate sauce (see recipe below)
Fresh strawberries and/or kiwi to garnish
Melt butter and chocolate in double boiler over low heat. Stir with wooden
spoon until mixture is melted, but not hot. Mixture should be body
temperature. Transfer chocolate/butter mixture to bowl.
Whip eggs and yolk at high speed with electric mixer. Pour mixture on top of
butter/chocolate mixture, but do not mix in yet.
Put egg whites in clean bowl; whip until soft peaks form.
Add whipped egg whites to chocolate mixture; gently fold in with rubber
spatula. Do not overfold.
Spray two 5-by-9-inch (about) bread pans with non-stick cooking spray.
Gently divide mixture between pans. Set each pan in larger pan; add water to
larger pan to within one-half inch of top to create water bath.
Bake at 300 degrees 60 to 70 minutes or until top looks dry (but top should
not crack), and cake does not wiggle in pan. Cool 15 minutes. Invert pans
onto serving plates.
After cooling, but while still warm, cut in thin slices. Prepare white
chocolate sauce, and spoon onto individual serving plates. Put slices of
cake over sauce. Garnish with fruit as desired.
This dessert is best served warm, but also can be served at room
temperature. Makes 14 to 16 servings.
Note: Cake also may be served warm or at room temperature with hot-fudge
sauce, fresh strawberries and/or kiwi.
White chocolate sauce:
5 ounces white chocolate, chopped
2 to 3 ounces whipping cream
Combine chocolate and cream in small saucepan set in larger pan filled to
within 1-inch of the top with water to create stove-top water bath. Gently
cook over medium heat until mixture reaches body temperature, stirring
occasionally. Remove from heat; strain through fine sieve to remove any
lumps.
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Linda, KY (07:54:52 am) : Chocolate Truffle Heaven
8 oz Chocolate; dark
1 c Heavy cream; room temp
3 oz White chocolate; chopped
1/2 c Macadamia nuts; chopped
16 oz White chocolate
Chocolate sprinkles
1-Chop or grate dark chocolate into small pieces. Melt chocolate and cream
in double boiler. Remove from heat and cool to room temperature. Fold in 3
ounces of white chocolate that has been chopped into chunks and the
macadamia nuts.Transfer to a covered bowl and place in refrigerator
overnight.
2-Form chocolate into balls. Place on waxed paper and again refrigerator
overnight. Allow to set uncovered in refrigerator at least 2 hours before
loosely covering with wax paper.
3-Melt white chocolate in double boiler. Dip truffles and place on waxed
paper lined baking sheets. Decorate with chocolate sprinkles.
How many truffles will depend on size you make them.
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Linda, KY (07:56:17 am) : White Chocolate Swirled Fudge
1/2 c. butter
3/4 c. evaporated milk
1 1/2 c. sugar
1/4 t. salt
12 oz. white chocolate (white chips), coarsely chopped*
2 c. miniature marshmallows
1 t. vanilla
1 c. milk chocolate chips, melted
In 3-quart heavy saucepan combine butter and evaporated milk. Cook over
medium heat, stirring occasionally, until butter is melted (2 to 5 minutes).
Add sugar and salt. Continue cooking, stirring constantly, until mixture
comes to a full boil (6 to 10 minutes). Continue boiling, stirring
constantly, 6 minutes.
Remove from heat. Stir in white chocolate until melted (1 to 2 minutes). Add
marshmallows and vanilla.
With wire whisk beat until smooth (1 to 2 minutes). Pour into buttered
9-inch square pan.
Spoon melted milk chocolate onto fudge in pan. Pull knife or spatula through
mixture to create marbled effect.
Cover; refrigerate at least 2 hours. Cut into squares. Store refrigerated.
A 10 to 12 oz. package vanilla milk chips can be substituted for 12 oz.
white chocolate (white confection), coarsely chopped. Use real milk
chocolate to be sure it melts correctly.
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Linda, KY (07:58:45 am) : WHITE STUFF
Comments: Who knew Cheerios could taste so good...this makes a uge
amount...would be a good one to make for gifts for friends...who are not
diabetics.
6 cups Crispix cereal
3 cups Cheerios
1 1 lb. bag of mini pretzels
1 pound of nuts (your choice, cashews are terrific)
1 lb. M & M's
3 bags White Chocolate Chips
3 Tablespoons Crisco
Have ready....3 large bowls and 3 cookie sheets sprayed with Pam.
Divide everything, except chocolate chips, evenly into the three bowls and
mix gently. Melt white chocolate chips, one bag at a time, adding 1
Tablespoon Crisco per bag. When creamy, pour over the mixture and toss
gently until all pieces are coated. Spread mixture on cookie sheet as thinly
as possible, to cool and set. If it is too humid, you can set cookie sheet
in fridge to cool. Repeat with other 2 bowls of mixture. When cool, break
mixture up and store. Keep in a cool place. This will keep for a very long
time if kept in the refrigerator. Looks pretty in a glass jar tied with a
colorful ribbon, as a gift...or a nice box.
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