Yep, we have how many days left until we can indulge in white chocolate desserts?!
I’ve collected 10 recipes for the month of December so that you have plenty to decide, which one you’d like to make and serve!! :)
Check them out!
8 tbsp. unsalted butter, melted (1 stick)
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
1 cup AP flour
1 tsp. salt
Preheat oven to 350 F. Brush an cone shaped baking pan with butter. Line pan with a piece of parchment paper, leaving a 2 inch overhang on two sides. Grease paper
In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt, mix until just moistened ( do not overmix ). Transfer batter to prepared pan, smooth the top with a spatula.
Bake 40- 45 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Set pan on wire rack and let cool completely. Using parchment overhang, lift the brownies from the pan and transfer to a cutting board.
Swiss Meringue Buttercream From Martha Stewart
* Note I scaled down the recipe to using 2 egg whites.
2 1/2 cups sugar
10 large egg whites
4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
Ingredients for chocolate dipped potato chips:
A bag of potato chips
200 grams white chocolate, chopped
50 grams shortening, chopped
In a sauce pan, double boil white chocolate and shortening till both are melted and combined.
Coat the potato chips with the white chocolate mixture and leave it to set at room temperature.
Assembling the potato chips Christmas tree
Coat the cone shaped blondie with a generous amount of buttercream
Stick the chocolate dipped leaves over the Buttercream
Decorate as desired.
2 (16-ounce) packages vanilla bark coating
1 (12-ounce) package white chocolate morsels
1 (6-ounce) package white chocolate baking squares
3 tablespoons shortening
1 (16-ounce) package pretzel nuggets (we tested with Snyder's of Hanover Sourdough Pretzel Nuggets)
1 (8-ounce) package animal-shaped crackers (3 cups)
1 cup coarsely crushed hard peppermint candies
Combine first 4 ingredients in a 6-quart slow cooker. Cook, covered, on LOW 1 hour and 30 minutes or until vanilla bark and chocolate look very soft. Uncover and stir until smooth. Stir in pretzels, crackers, and crushed peppermint candies.
Drop candy by heaping tablespoonful onto wax paper. Let stand 1 hour or until firm.
Yield: about 8 dozen
1 oz. Three-O Triple Shot Espresso Vodka
1 oz. white chocolate liqueur
1 oz. half and half
Shake with ice and strain into a martini glass. Garnish with three espresso beans.
400g good-quality white chocolate
75ml thickened cream
2 tbsp. liqueur of your choice (optional)
2 tbsp. icing sugar
15g desiccated coconut
100g slivered almonds, toasted and finely chopped
In a heat-proof bowl over a pot of boiling water, gently melt the chocolate. This should take about 10 minutes. Once melted, remove from heat and allow to cool a little.
In the meantime warm the cream and add to the chocolate, stirring until completely combined. Lastly add liqueur, icing sugar and coconut. Once all combined, put in the fridge and allow to set for at least 2 hours.
Once truffle mix is set, remove from fridge. You will need a teaspoon or melon-baller and jug of hot water. Dip the spoon in the hot water and then into truffle mix, gathering about 2 teaspoons per truffle and roll, drop balls in toasted almonds and roll around until covered. Place in an airtight container and pop back in the fridge until required.
To make tree you need: toothpicks and a polystyrene foam cone (available at craft stores). Place a toothpick in each of your truffles then pierce the other end of the toothpick into the cone, starting at the bottom and working your way up, until your tree is completely covered. Finish it off with some Christmas decorations and a star.
Makes about 60 truffles
Tip: I use a melon-baller as it makes it simple and your truffles will all be the same size. You can pick one up from any cooking supply store or the supermarket.
2 dozen baked and cooled white cupcakes
White Chocolate Cream Cheese Frosting
6 ounces chopped white chocolate
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces full fat cream cheese, at room temperature
2 teaspoons vanilla extract
3 cups powdered sugar
block of white chocolate for curls
powdered sugar for dusting.
Gently melt the white chocolate over a double boiler, stirring until smooth. Set the chocolate aside to cool until just barely warm.
Combine the white chocolate, butter, vanilla and cream cheese in the bowl of your mixer and beat until smooth. (It is important that the butter and cream cheese are at room temperature, as any chill will result in the chocolate hardening and creating a grainy or lumpy frosting.) Add the powdered sugar and beat on medium speed until smooth.
To make perfect chocolate curls you need a sharp knife, a sturdy block of chocolate and a little warmth. Warm the surface of the chocolate block briefly with your hand (protected with a piece of cling wrap) and then shave the block with your knife to remove a curls (repeat). If the chocolate is slightly warm it is easier to produce sturdy curls. If the chocolate is too cool, shaving it with a knife will only produce brittle chocolate shavings.
Pipe or spread the frosting onto the cupcake, top with white chocolate curls and dust with a sprinkling of powdered sugar.
70g icing sugar
45g corn flour
rind of 1 lemon
a pinch of salt
Ingredients for decoration:
200g white chocolate
200g unsalted, green pistachios
150g icing sugar
juice of 1/2 lemon
icing sugar for dusting
Preheat the oven at 180° C. Cut out 12 circles of baking paper, each about 16cm in diameter. Cut each circle from the edge to the middle, fold conical and fix the cone with a paper-clip. Put each one with the cone end down into a ovenproof espresso cup.
For the sponge cake mix eggs, sugar, salt and rind of the lemon until a frothy mixture is formed. Gently blend in flour and corn flour.
Put the dough into a piping bag and fill it into the paper cones. Bake for about 15-20 minutes and let them cool off upside-down on a wire rack.
Cut the white chocolate into small pieces and melt it in a bowl over hot water. Grind the pistachios finely. Remove the baking paper from the sponge cake cones. Slightly grease them with the melted chocolate and turn in the pistachios.
Stir icing sugar with lemon juice until smooth and put some icing on top of each cone. Let the icing dry before serving.
When serving, sprinkle some icing sugar on top of each Christmas tree.
makes 12 tree cakes
4 cups white whole wheat flour
2 teaspoons baking powder
1 1/2 cups brown cane sugar
1/3 cup butter (softened)
4 eggs (room temperature)
2 teaspoons lemon zest (finely grated)
2 cups pistachios (roughly chopped)
4 teaspoons vanilla extract
2 cups white chocolate (melted)
Preheat oven to 325F. Cover a cookie sheet with parchment paper and set aside.
In a medium bowl combine flour and baking powder. Set aside.
In another medium bowl beat sugar and butter with a mixer. Add eggs, lemon zest and vanilla and blend. Add flour mixture and pistachios and mix using a wooden spoon. Continue mixing until a dough forms. If it is too sticky, add more flour.
Place dough on the cookie sheet and shape into a log approx. 1 1/2” high. Bake for 40 minutes until golden and cracked on top. Set aside to cool. Turn oven up to 425F.
Using a serrated knife, slice width-wise into 1/2” slices. Place on fresh parchment paper and bake for 3-4 minutes each side.
Melt white chocolate in the microwave. Dip biscotti into the white chocolate and leave on wax paper to set ... or drive to the party with the air conditioning blasting and the biscotti still on the cookie trays, praying that they set before you arrive, then transfer them to a serving dish in the back of the car before walking into the party. Not that I'm saying that's what happened or anything.
Note: This recipe makes approximately 35 biscotti
2 1/2 cups granulated sugar
3/4 teaspoon kosher salt
4 tablespoons unsalted butter
1 5 oz. can (2/3 cup) evaporated milk
1 Jar (7 1/2oz) Marshmallow Fluff
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 12 oz. package white chocolate chips (the higher the quality, the easier it is for them to melt)
11 candy canes, crushed
Combine the sugar, salt, butter, evaporated milk, and Fluff in a medium pot and melt together over medium-high heat. When melted, bring to a boil and stir while it boils, so it doesn’t burn, for a full 5 minutes. Remove from heat and add in the vanilla extract, peppermint extract, and white chocolate chips. Return the pot to low heat (the lowest your burner will go) and stir until the white chocolate has melted (white chocolate does not melt as easily as milk or dark chocolate, so you may need to stir a bit more vigorously than you’re used to).
When the white chocolate is melted, stir in half of your crushed candy canes, then add in as much as you want, reserving a bit to sprinkle on the very top. Pour into an 8×8 or 9×9 pan (I used an 8×8, but I would have preferred a 9×9). Set aside to cool, and cut the fudge when it is room temperature. Makes 24-28 pieces of fudge.
OOCC Note: There is no recipe for this, but I’m assuming that all you need to do is melt white and milk chocolate and dip fresh dry cherries. Will be beautiful if decorated with Christmas! I couldn’t resist this recipe! Let me know if it works for you!
2 cups crushed chocolate wafers (about 35 wafers)
1 cup plus 2 tablespoons sugar, divided
5 tablespoons butter, melted and cooled
16 ounces white chocolate, chopped
1/2 cup whipping cream
3 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
6 large eggs, at room temperature*
Preheat oven to 350°. Combine crushed chocolate wafers, 2 tablespoons sugar, and 5 tablespoons melted butter in a medium bowl. Press crumb mixture onto bottom and 1 inch up sides of a 10 1/2-inch springform pan, making sure crumbs are evenly distributed. Bake at 350° for 8 to 10 minutes. Let cool on wire rack.
Stir together white chocolate and cream in a heavy saucepan over low heat until smooth. Remove from heat.
Beat cream cheese, 1/2 cup butter, salt, and remaining 1 cup sugar in a large bowl at medium speed with an electric mixer until blended, stopping to scrape down sides. Add vanilla, beating until blended. Reduce speed to low, and add eggs, 2 at a time, beating just until blended and stopping to scrape down sides after each addition. (Do not overbeat.) Gradually add white chocolate mixture, beating just until blended. Pour mixture into springform pan; place springform pan on baking sheet.
Bake at 350° for 20 minutes. Reduce oven temperature to 300°, and bake 20 more minutes. Reduce oven temperature to 250°, and bake 20 more minutes. Reduce oven temperature to 200°, and bake 30 to 40 minutes or until cake is set around sides and almost set in center.
Remove to a wire rack; run sharp knife around edge of pan to loosen. (This will help prevent cracking as cake cools.) Let cool completely. Cover with plastic wrap, and chill for 6 hours or up to 2 days. Serve with Cranberry Currant Compote.
*Remove eggs from refrigerator, and place in a bowl for 30 minutes.
**Ingredients for cranberry currant compote:
1 cup sugar
1/2 cup water
1 (12-ounce) package fresh cranberries (about 3 cups)
1/4 cup currant jelly
Stir together sugar and water in a medium saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in cranberries, and cook, stirring occasionally, until cranberries pop and are softened, about 6 to 8 minutes. Stir in currant jelly, and cook, stirring often, until jelly melts. Remove saucepan from heat, and place in an ice-water bath. Stir occasionally until mixture cools to room temperature.
Note: For testing purposes, we used Nabisco Famous Chocolate Wafers for chocolate wafer cookies.
Aren’t they scrumptious or what? Mmmmmm…
Don’t forget, there are more Christmas ideas I’ve posted:
I hope we’ll have a white Christmas this year because that’s the day we’ll stay home and celebrate with friends and family! What are your plans?
Happy chocolate day
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