WHITE CHOCOLATE BARK IDEAS RECIPES

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DARK CHOCOLATE BARK RECIPE | INA GARTEN | FOOD NETWORK



Dark Chocolate Bark Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 2 hours 25 minutes

Cook Time 25 minutes

Yield 24 pieces

Number Of Ingredients 5

9.5 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup dried apricots, chopped
1/2 cup dried cranberries

Steps:

  • Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
  • Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
  • Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.

Nutrition Facts : Calories 150 calorie, FatContent 9 grams, SaturatedFatContent 4 grams, CholesterolContent 1 milligrams, SodiumContent 37 milligrams, CarbohydrateContent 19 grams, FiberContent 2 grams, ProteinContent 2 grams, SugarContent 14 grams

WHITE CHOCOLATE MOUSSE RECIPE | CLAIRE ROBINSON - FOOD NETWO…



White Chocolate Mousse Recipe | Claire Robinson - Food Netwo… image

Provided by Claire Robinson

Categories     dessert

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

7 ounces white chocolate, chopped into very small pieces
2 egg yolks
2 tablespoons sugar
1/4 cup heavy cream, plus 1 cup
12 fresh blackberries, for garnish
Mint sprigs, for garnish, optional

Steps:

  • In a large glass bowl, place the chopped white chocolate and set aside.
  • Add the egg yolks and sugar to a small bowl and whisk until pale in color.
  • In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
  • Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
  • In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
  • Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
  • Garnish each serving with 3 blackberries and a sprig of mint, if using.

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