White Chocolate Cardamom Sauce Recipes

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CARDAMOM WHITE HOT CHOCOLATE



Cardamom White Hot Chocolate image

Provided by Food Network Kitchen

Categories     beverage

Time 15m

Yield 4 cups of white hot chocolate

Number Of Ingredients 0

Steps:

  • Heat 1 quart half-and-half and 1 teaspoon ground cardamom in a medium saucepan until steaming, about 8 minutes (do not simmer). Stir in 8 ounces chopped white chocolate until melted. Pour into 4 mugs and top with mini marshmallows and more cardamom.

WHITE CHOCOLATE AND CARDAMOM RICE PUDDING WITH MARMALADE AND COINTREAU SAUCE



White Chocolate and Cardamom Rice Pudding with Marmalade and Cointreau Sauce image

Provided by Micah Carr-Hill

Categories     Liqueur     Dessert     Valentine's Day     Party     Boil     Cardamom     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

1/2 cup short grain rice
1/3 cup golden baker's sugar
1 1/3 cups 1% milk
1/2 cup half-and-half
3 whole cardamom pods, seeds removed and ground to a powder
3 1/2 oz white chocolate, grated
For the Sauce:
1/3 cup marmalade
1/3 cup Cointreau

Steps:

  • Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half. Add the cardamom powder.
  • Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender. Add a little hot water if it's looking a little dry.
  • Remove from the heat and stir in the grated white chocolate. Cover the pan and set aside.
  • To make the sauce, combine the marmalade with the Cointreau and heat gently in a pan.
  • Divide the rice pudding between four bowls and drizzle with the sauce.
  • Serve decorated with a few shavings of white chocolate, if desired.

WHITE CHOCOLATE SAUCE



White Chocolate Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

6 ounces good quality white chocolate
1-1/2 cups of whipping cream
3/4-cup heavy cream
1/3-cup firmly packed light brown sugar
3 ounces bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2-stick (1/4-cup) unsalted butter, softened
1/2-tsp. cinnamon

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.

HOT WHITE CHOCOLATE WITH CARDAMOM



Hot White Chocolate With Cardamom image

What could be a better beverage for this polar vortex-cursed winter than hot chocolate? This recipe fancies up traditional hot chocolate, and it's just awesome. From Saveur.

Provided by rpgaymer

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

2 ounces white chocolate, finely chopped
1 cup milk
1/4 cup cream
2 green cardamom pods, lightly crushed
1/4 teaspoon vanilla extract
freshly grated nutmeg, as garnish

Steps:

  • Place chocolate in a mug; set aside.
  • Heat milk, cream and cardamom in a 1-qt. saucepan over medium heat until just beginning to bubble at edges, about 3 minutes.
  • Remove from heat, strain, discarding cardamom, and stir in vanilla.
  • Pour over chocolate and let sit for 1 minute.
  • Whisk until smooth. Sprinkle with freshly grated nutmeg to serve.

WHITE CHOC & CARDAMOM MOUSSES



White choc & cardamom mousses image

These sophisticated mousses are a breeze to make and a great dinner party dessert

Provided by Sarah Cook

Categories     Dessert

Time 40m

Number Of Ingredients 3

300ml pot double cream
10 cardamom pods , bashed
200g bar white chocolate , broken into chunks

Steps:

  • Bring the cream just to the boil with the cardamom pods, then set aside to infuse for 15 mins.
  • Keep one square of chocolate aside and melt the rest gently in a large bowl over a pan of barely simmering water. Strain in the cream, then beat with an electric whisk for a couple of mins to thicken slightly. Pour into pots, cover and chill for 4 hrs, or up to 2 days, until cold and set. Very finely grate over the reserved square of white chocolate to serve.

Nutrition Facts : Calories 637 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 5 grams protein, Sodium 0.18 milligram of sodium

WHITE CHOCOLATE POUND CAKE WITH CHOCOLATE SAUCE



White Chocolate Pound Cake with Chocolate Sauce image

As good as this homemade pound cake is alone, it hits new heights draped with the accompanying chocolate-orange sauce warm from the stovetop. Every bite is heavenly!

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 18

4 ounces white baking chocolate, chopped
1/2 cup water
1 cup butter, softened
1-1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
CHOCOLATE ORANGE SAUCE:
2/3 cup heavy whipping cream
1/2 cup sugar
4 ounces semisweet chocolate, chopped
4 tablespoons butter, divided
1 tablespoon grated orange zest
1 tablespoon orange juice
2 teaspoons vanilla extract

Steps:

  • In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly. , Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.

Nutrition Facts :

WHITE-CHOCOLATE MAGIC SHELL



White-Chocolate Magic Shell image

Coat scoops of ice cream in this easy sauce, then watch as it hardens into the perfect shell. It makes an excellent finishing touch for our Tropical-Fruit Cones.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Yield Makes about 1/2 cup

Number Of Ingredients 2

4 ounces high-quality white chocolate, such as Valrhona, chopped (3/4 cup)
1 tablespoon coconut oil

Steps:

  • Combine chocolate and oil in a heatproof bowl set over (not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat; let cool about 20 minutes. (It should thicken slightly but still be pourable; if too thick, return bowl to simmering water 10 to 15 seconds.)

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