Homemade White Chocolate Recipes
WHITE CHOCOLATE | HOMEMADE WHITE CHOCOLATE
Steps:
- Boil water in a sauce pan, place a bowl over it. Make sure the bowl doesn't touch the boiling water.
- Now add butter. Mix with a spoon until it melts.
- Now add icing sugar little by little, keep mixing. Mix and keep adding.
- Once you are done with icing sugar add milk powder. Mix it well to avoid lumps.
- Add vanilla essence and salt. Mix and switch off. The consistency should be flowing.
- Now spoon the mixture into the chocolate mould.
- Refrigerate at least for an hour. If you touch and see it should not stick and should be firm.
- Now demold the chocolates. Store White Chocolate in fridge and enjoy!
Nutrition Facts : ServingSize 25 g, Calories 61 kcal, Carbohydrate 4 g, Protein 0.3 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.2 g, Cholesterol 13 mg, Sodium 69 mg, Sugar 4 g, UnsaturatedFat 1.2 g
HOMEMADE WHITE HOT CHOCOLATE
Try a warm mug of this delicious homemade white hot chocolate when you come in from the cold! Easy and quick to make. Garnish with whipped cream, crushed peppermint candies, sprinkles, chocolate syrup, or chocolate curls.
Provided by Dawn
Categories Drinks Recipes Hot Chocolate Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine white chocolate chips and half-and-half in a medium saucepan over medium heat. Stir continuously until chocolate has completely melted, 3 to 4 minutes. Stir in milk and vanilla extract until heated through, 3 to 4 minutes more. Pour into mugs and serve.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 35.5 g, Cholesterol 40.4 mg, Fat 23.5 g, Protein 10.9 g, SaturatedFat 14.4 g, Sodium 149.8 mg, Sugar 33 g
WHITE CHOCOLATE SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- WHITE CHOCOLATE SAUCE: Place chocolate in a small bowl. Bring cream to a boil in heavy small sauce pan. Pour cream over chocolate, whisk until smooth.
- CHOCOLATE SAUCE: In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally. Once boiling, whisk until the brown sugar is dissolved. Remove pan from heat, add chocolates and whisk the mixture until they are melted. Whisk in butter and cinnamon until the sauce is smooth. Let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm.
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- If you have a large pieace of cocoa butter, chope it into smaller pieces. You can have it uneven chunks, and I'll often do it this way, but the smaller, more even pieces will melt faster and more evenly.
- Set up a double boiler by placing a heat-proof bowl over a pan of water. Make sure that the water isn't touching the bottom of the bowl and set over medium-low heat. Bring to a gentle simmer - don't boil as this increases the risk of scorching and water getting into your chocolate which may cause it to seize.
- Add the cocoa butter to the bowl to melt without scorching or reaching temperatures that are too high. Stir or whisk* the cocoa butter often during this process to ensure even melting.
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