RASPBERRY WHITE CHOCOLATE S'MORES
Provided by Amanda Livesay
Time 10m
Number Of Ingredients 4
Steps:
- Lay 4 halves of graham cracker on a serving platter. Place a square of white chocolate on each one.
- Heat the marshmallows over a flame until toasted. Put a marshmallow on each chocolate and place 3 raspberries on the melty marshmallows. Top with another graham cracker.
- Enjoy immediately.
Nutrition Facts : Calories 549 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 151 grams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
WHITE CHOCOLATE RASPBERRY INDOOR S'MORES
Ditch the campfire and make these decadent s'mores with white chocolate and raspberry jam at home in the oven!
Provided by Sara Rauckhorst
Time 6m
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Break graham crackers in half to make 24 squares.
- Break chocolate into 12 individual pieces.
- Place 1 piece of chocolate on each of 12 squares of crackers.
- Spread ½ teaspoon of raspberry jam on the other 12 crackers.
- Place 12 marshmallows on a baking sheet lined with parchment, and place them under the broiler for 30-60 seconds, watching carefully to make sure they dont burn.
- Place a toasted marshmallow on each square of white chocolate, and then top with the jammy crackers.
RASPBERRY & WHITE CHOCOLATE SCONES
Try our twist on traditional scones with white chocolate and raspberry. Drizzle with white chocolate and enjoy with a cuppa for a mid-morning treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
- Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
- Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.
Nutrition Facts : Calories 312 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
RASPBERRY WHITE CHOCOLATE MOUSSE
Raspberry sauce is an appealing base for this fluffy white chocolate mousse. The treasured treat is surprisingly easy and a delightful change of pace from heavier cakes and pies.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce. , In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally. , Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator.
Nutrition Facts : Calories 410 calories, Fat 32g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY-WHITE CHOCOLATE SCONES
In this scone recipe, I used dried raspberries to add intense flavor and replaced some of the butter with grated white chocolate. The result? Perfectly textured, tender, and light scones that weren't too delicate or crumbly. Definitely some of the best I've ever had! Serve with a nice cup of tea.
Provided by Chef John
Categories Scones
Time 13h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Line a baking sheet with a silicone liner.
- Place fresh raspberries about 1 inch apart on the prepared baking sheet.
- Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
- Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use.
- Grate white chocolate on the fine side of a grater until you have ½ cup.
- Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate.
- Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough.
- Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide.
- Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick.
- Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet.
- Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar.
- Bake in the upper center of the preheated oven until browned, about 25 minutes.
- Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 563.4 calories, Carbohydrate 75.1 g, Cholesterol 95.5 mg, Fat 24.8 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 14.6 g, Sodium 788.2 mg
WHITE CHOCOLATE-RASPBERRY SCONES
Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat! These are so delicious, they only last for a few hours at our house!
Provided by Meg
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
- Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
- Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 26.6 g, Cholesterol 32.7 mg, Fat 8.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 155.9 mg, Sugar 11.2 g
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