|photo by David Leggett|
I didn’t get into white chocolate right away cause I wasn’t sure exactly how it would taste. But, now I love it and I can go for this as much as dark chocolate. So, I’ve got three desserts for this post, yay! White chocolate truffles two ways and white chocolate cake topped with white chocolate ganache icing and a white chocolate truffle.
5 tbsp. (2.5 oz) butter, diced
3 tbsp. heavy cream
optional flavorings: (1/2 tsp extracts)
1/2 cup powdered sugar, to coat
Place the chocolate chips, cream, butter, and salt in a medium microwave-safe bowl and microwave in 30 second intervals until melted, 1-2 minutes. Because white chocolate is prone to overheating, it’s a good idea to stop heating it before all the chips are melted, and simply stir until the residual heat melts all the chocolate.
If you are using any flavorings, stir them in until well-mixed. Place cling wrap over the top of the white chocolate and refrigerate until firm enough to scoop, about 2 hours. Use a teaspoon or a small candy scoop to form small 1” balls. Roll them in powdered sugar, cocoa powder, or coat them in chocolate. You can pour chocolate syrup over the tops as well. There’s so many different ways to decorate these, it’s so much fun!
NOTE: store white chocolate truffles in an airtight container in the refrigerator for up to a week. They may need to be re-rolled in sugar before serving. They become soft at room temperature, so it’s best to keep them in the refrigerator until about 20 minutes before serving them.
|photo by Janet Hudson|
10 ounces white chocolate chips
1/4 cup soy creamer
1/2 teaspoon vanilla
1/2 cup rice crisp cereal
Place chocolate in small bowl. Place soy creamer in small saucepan. Simmer over medium-high heat until heated through, stirring constantly with wooden spoon. Pour over chocolate, stir once.
Cover bowl; let stand 3 to 5 minutes. Uncover; stir until chocolate is melted and mixture is smooth. Stir in vanilla and rice crisp. Refrigerate 15 minutes or until mixture is firm enough to hold its shape.
Place level tablespoonfuls mixture on waxed paper. Cover; refrigerate 2 hours or until fudgy.
|photo by boo lee|
1/4 lb. white chocolate
1 c. butter
4 egg yolks
2-1/2 c. cake flour
1 c. buttermilk
1 c. chopped pecans
1/4 c. boiling water
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
4 egg whites
1 c. flaked coconut
Melt chocolate in 1/4 cup of boiling water and set aside to cool. Cream butter and sugar until fluffy. Mix in egg yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla. Sift together the cake flour and soda; add to creamed mixture with buttermilk. Blend slightly. Do not over mix at this point.
Beat egg whites until stiff and fold in. Blend slightly. Gently stir in pecans and coconut. Pour into 3 greased and floured 9 inch pans. Bake at 350 degrees for 30 minutes. Let cool and then ice with the white chocolate ganache icing.
White Chocolate Ganache Icing
6 ounces white chocolate, finely chopped, use best-quality
1/4 cup heavy cream
Place finely chopped chocolate in small heatproof bowl. Set over warm water on low heat (water should not touch bottom of bowl). Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
In small saucepan over low heat, heat cream just to a simmer, stirring frequently. Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate. Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula. Gradually stir in remaining cream. Frost the cake.