Next to dark, milk, and even semi-sweet, white chocolate doesn’t get much attention. Not to kick it while it’s down, but white chocolate isn’t even technically “chocolate.” Joy of Baking states that it doesn’t really fall within the chocolate family because it does not have any chocolate liquor — what you will find is a combination of cocoa butter, milk solids, vanilla, sugar, and lecithin. Chocolate or not, it is time to give a little extra attention to rich and creamy white chocolate. A fantastic ingredient for baked goods and desserts, make one of the following seven recipes for a white-hot, white chocolate dish.
1. White Chocolate Mousse
Mousse makes a great alternative to cakes and cookies when it comes to dessert, and you can top this mousse from Food.com with fresh berries for a sweet evening treat. You could also use it to layer and ice cakes. It makes 8 servings.
- 12 (1 ounce) white chocolate baking squares, coarsely chopped
- 2 cups heavy whipping cream, divided
- 1 tablespoon confectioners’ sugar
- 1 teaspoon vanilla extract
Directions: In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream. Cook and stir until chocolate is melted and mixture is smooth. Cool to room temperature.
In small mixing bowl, beat remaining cream with confectioners’ sugar and vanilla until soft peaks form. Fold about 1/4 cup into chocolate mixture. Fold in remaining whipped cream mixture. Spoon into dessert dishes. Cover and refrigerate for at least two hours.
2. Iced White Mocha
A Starbucks addiction can cost serious dough, but many DIY versions of recipes exist — including iced white mochas. Crafty Mix has the low-down on how to be your own barista and serve this drink from your kitchen.
White Chocolate Syrup
- 2 cups heavy cream
- 8 ounces white chocolate, broken in pieces
- 1/2 teaspoon vanilla
- For super sweet syrup, 1/4 cup light corn syrup
- 2 shots of espresso
- 2-3 tablespoons of White Chocolate Syrup
- Ice cubes
- Milk (about half a cup)
- Whipped cream (optional)
Directions: For the syrup, Bring cream to a boil. Put chocolate in bowl (and corn syrup if using it) pour hot cream over the top. Cover with plastic wrap; let stand 5 minutes. Slowly whisk until smooth and stir over an ice bath until cool. When cold, stir in vanilla. Pour into a sealable container and refrigerate until ready to use.
To make the iced mocha, brew your espresso and let it cool to room temperature. Pour espresso into glass and add white chocolate syrup. Fill glass with ice cubes and pour milk overtop. Give it all a quick stir, and top with whipped cream if you wish.
3. White Chocolate Banana Bread
White chocolate chips added to banana bread is a subtle change that will add another layer of sweetness to your basic recipe. Baked Bree is responsible for fueling our white chocolate banana bread cravings — a recipe that would also be great with the addition of chopped walnuts or pecans.
- 1 stick butter room temperature
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups mashed overripe bananas
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups white chocolate chips
Directions: Cream the butter and sugar until light and fluffy. While your butter is creaming, mash the bananas. Add the banana mixture to the mixer. Add the eggs and vanilla and mix until well blended. Add the dry ingredients and mix until well blended. Butter a loaf pan and make sure the oven is preheated to 350 degrees. Add the white chocolate chips to the batter. Pour the batter into the prepared pan. Bake the bread for 60-65 minutes.
4. Raspberry White Chocolate Muffins
Equally sweet and a terrific breakfast or brunch offering are muffins studded with white chocolate and raspberries. In this Land O’Lakes recipe, you can use fresh or frozen raspberries, but if you use frozen do not let them thaw. The recipe makes 12 muffins.
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 egg, slightly beaten
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen raspberries
- 1/2 cup white baking chips, or 3 ounces coarsely chopped white chocolate baking bar
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
Directions: Heat oven to 400 degrees Fahrenheit. Place foil or paper baking cups into 12 muffin pan cups; set aside. Combine milk, butter, and egg in large bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.
Spoon into prepared muffin pan cups. Bake 24-28 minutes or until golden brown. Cool slightly; remove from pan. Dip top of each muffin in melted butter, then in sugar.
5. Mile-High White Chocolate Hummingbird Cake
The next time you need dessert for a crowd, convert everyone to being a white chocolate lover with Southern Living‘s mile-high hummingbird cake, covered with a white chocolate cream cheese frosting. A four layer cake can be made by halving all the ingredients listed below.
- 1 (8-ounce) can crushed pineapple in juice
- 2 (18.25-ounce) packages white cake mix
- 2 (3.4-ounce) packages vanilla instant pudding mix
- 6 large eggs
- 2 1/2 cups milk, divided
- 2 cups canola oil
- 4 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons ground cinnamon
- 1 (4-ounce) white chocolate baking bar, finely chopped
- 1 cup flaked sweetened coconut
- 2 cups chopped pecans, toasted
- 2 cups chopped banana (about 3 medium)
White Chocolate Cream Cheese Frosting and Garnish
- 3 cups white chocolate morsels
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup butter, softened
- 7 1/2 cups powdered sugar
- Toasted pecans
Directions: For the cake, Preheat oven to 350 degrees Fahrenheit. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture. Combine cake mix and next 7 ingredients in an 8-quart mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold in pineapple, white chocolate, and next 3 ingredients. Pour batter into 4 greased and floured 9-inch round cake pans. Bake for 34 to 36 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
Meanwhile, make the cream cheese frosting. Microwave white chocolate morsels in a microwave-safe bowl on medium for 3 minutes; stir until smooth. Combine cream cheese and butter in a large mixing bowl; beat at medium speed with an electric mixer until creamy. Add melted chocolate, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency.
To assemble the cake, use a serrated knife to slice cake layers in half horizontally making 8 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup White Chocolate Cream Cheese Frosting. Repeat procedure 6 times. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover; chill in refrigerator overnight. Garnish, if desired. Store in refrigerator.
6. Blueberry and White Chocolate Chunk Ginger Cookies
Plain old chocolate chip cookies sound a bit boring when compared to Eating Well‘s ginger cookie loaded with blueberries and white chocolate. The recipe makes around 24 cookies, and any dried fruit will work in place of the blueberries.
- 1 cup all-purpose flour
- 1/4 cup wheat germ
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 large egg
- 3/4 cup packed dark brown sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup oats, quick-cooking or old-fashioned (not instant)
- 2 ounces white chocolate, chopped
- 1/3 cup dried blueberries
- 1/4 cup crystallized ginger, chopped
Directions: Position racks in upper and lower thirds of oven; preheat to 375 degrees Fahrenheit. Whisk flour, wheat germ, baking soda, salt, and ground ginger in a small bowl. Whisk egg, brown sugar, oil, and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries, and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
7. White Chocolate Clusters
Another customizable recipe with white chocolate are these clusters from Martha Stewart. Pick out your favorite fruit and nut combination to sprinkle on top of 20 tablespoons-sized mounds of white chocolate.
- 1 1/2 cups assorted dried fruits and toasted nuts (choose among raisins, cherries, cranberries, chopped apricots, almonds, pecans, walnuts, hazelnuts, pistachios, and macadamia nuts)
- 1 package (12 ounces) white chocolate chips
Directions: Line a baking sheet with waxed paper. In a small bowl, combine dried fruits and nuts. Heat white-chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth. Drop level tablespoons of melted chocolate onto prepared sheet, 2 inches apart. Mound fruit-nut mixture on top, pressing in gently. Refrigerate until set, 15 to 20 minutes.