WHITE LOVERS RECIPES

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TRUFFLE LOVERS' POPCORN RECIPE | ALLRECIPES



Truffle Lovers' Popcorn Recipe | Allrecipes image

The flavors of truffle oil, parsley, and Parmesan cheese combine to create a whimsical gourmet appetizer or snack.

Provided by Holly

Categories     Appetizers and Snacks    Snacks    Popcorn Recipes

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 cups

Number Of Ingredients 5

4 teaspoons white truffle oil
2 tablespoons dried parsley
¼ cup grated Parmesan cheese
1 (3.5 ounce) package microwave popcorn, popped
¼ teaspoon sea salt, or to taste

Steps:

  • Mix the truffle oil, parsley, and Parmesan cheese in a heat-safe bowl.
  • Place unopened package of popcorn into center of microwave oven; cook on High power until the bag fills with popped corn and the pops occur about 2 seconds apart (1 1/2 to 4 minutes, depending on oven's power). Open hot bag carefully and pour into bowl. Toss with truffle oil mixture; season to taste with sea salt.

Nutrition Facts : Calories 189.4 calories, CarbohydrateContent 14.7 g, CholesterolContent 4.4 mg, FatContent 13.1 g, FiberContent 2.7 g, ProteinContent 4.3 g, SaturatedFatContent 2.7 g, SodiumContent 444.1 mg, SugarContent 0.4 g

WHITE CHOCOLATE MOUSSE RECIPE | LAURA IN THE KITCHEN ...



White Chocolate Mousse Recipe | Laura in the Kitchen ... image

Provided by Laura Vitale

Prep Time 10 minutes

Cook Time 5 minutes

Number Of Ingredients 10

4oz of White Chocolate
1 Tbsp of Unsalted Butter
1 Egg Yolk
1 Egg White
1/2 tsp of Vanilla Extract
1 Tbsp of Granulated Sugar
1/2 cup of Heavy Cream
Fresh Raspberries or Strawberries, slightly mashed for serving
Fresh Mint, for serving

Steps:

  • 1) In a bowl, whisk the heavy cream until it forms stiff peaks, set in the fridge while you work on the rest of the recipe. 2) In a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves, set aside. 3) In a small saucepan, add about an inch of water and bring it to a simmer. Place a small bowl over the saucepan and add the chocolate and butter and over very low heat, cook everything together just until the chocolate melts. 4) Spoon 1/4 of the chocolate into the egg yolk mixture and mix it just enough to combine. Pour the egg yolk mixture back into the small bowl over the simmering water in the saucepan with the remaining chocolate mixture, add the vanilla extract and stirring constantly, cook over low heat just a minute or until the mixture warms through. Let it cool for a few minutes stirring frequently. 5) In a small bowl, whisk the egg white until it forms stiff peaks. Fold the egg white in the cooled chocolate mixture. 6) Fold the chocolate mixture into the whipped heavy cream being careful not to over mix otherwise the heavy cream will lose its texture. 7) Add some of the mashed berries in the bottom of your serving dish and top that with the chocolate mousse. Allow them to sit in the fridge for 6 hours or overnight. NOTE: This recipe makes either 2 large serving or 4 smaller ones. Since this is pretty rich, I suggest a smaller serving.

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