WHITE CHOCOLATE PIECES RECIPES

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WHITE CHOCOLATE CHEESECAKE RECIPE - BBC GOOD FOOD



White chocolate cheesecake recipe - BBC Good Food image

Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness

Provided by Member recipe by gingerella

Categories     Afternoon tea, Dessert, Treat

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10

Number Of Ingredients 7

300g digestive biscuits
150g unsalted butter, melted, plus extra to grease
400g white chocolate, broken into pieces
300g full-fat cream cheese (we used Philadelphia)
250g mascarpone
300ml double cream
200g strawberries or raspberries, to serve

Steps:

  • Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
  • Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
  • Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
  • Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
  • Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.

Nutrition Facts : Calories 801 calories, FatContent 66 grams fat, SaturatedFatContent 40 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.8 milligram of sodium

WHITE CHOCOLATE BARK RECIPE | INA GARTEN | FOOD NETWORK



White Chocolate Bark Recipe | Ina Garten | Food Network image

Ina Garten loves to make chocolate bark for the holidays as a quick and colorful candy. Temper the chocolate in a microwave as a foolproof and easy solution.

Provided by Ina Garten

Categories     dessert

Total Time 2 hours 25 minutes

Cook Time 15 minutes

Yield 16 pieces

Number Of Ingredients 4

1/2 cup whole shelled salted pistachios
16 ounces good white chocolate, finely chopped
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots

Steps:

  • Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
  • Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
  • Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
  • Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

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WHITE CHOCOLATE BARK RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten loves to make chocolate bark for the holidays as a quick and colorful candy. Temper the chocolate in a microwave as a foolproof and easy solution.
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Reviews 4.9
Total Time 2 hours 25 minutes
Category dessert
  • Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
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Menu Description: "Topped with vanilla ice cream under a hard chocolate shell." After the success of the Molten Chocolate Cake, Chili's chefs went back into the development kitchen and emerged with this incredible white chocolate variation that has become the new go-to meal ender. Just as with my clone for the Molten Chocolate Cake in Top Secret Restaurant Recipes 2, I found that an instant cake mix is the perfect solution to quickly and easily copy this awesome dish. It just so happens that Duncan Hines Butter Recipe cake mix produces a butter cake that perfectly matches the moist, buttery cake in the Chili's original. For the molten white chocolate inside the cake we mix melted white chocolate chips with cream and then spoon the creamy mixture into a hole cut into each cake. Pop the filled cakes into your refrigerator, and then when you're ready to serve the dessert, nuke each one in the microwave to heat up the filling, add ice cream and a little white chocolate on top, and serve. This is a great make-ahead dish since the loaded cakes can be stored in your refrigerator for a couple days (or even longer in your freezer), and when you're ready to plate the impressive dessert, each serving only takes a minute or two to set up. Chocolate lovers can find my Chili's Chocolate Molten Cake recipe here.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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  • Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
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WHITE CHOCOLATE BLONDIES RECIPE - BBC GOOD FOOD
These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert, Treat
Cuisine American
Calories 299 calories per serving
  • Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.
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  • Remove the cake-tin ring from the cheesecake and place the cheesecake, still on its base, onto a serving plate. Top with the chocolate curls.
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