How To Make White Chocolate

With the festive season just around the corner, preparation and exchange of sweets and desserts takes priority. Chocolate is one of the most common ingredients used to prepare or garnish several desserts. The delectable taste of chocolate is relished and enjoyed by almost everyone. However, there are a few people who just can’t stand the sight of dark chocolate. For the handful of these people, white chocolate is something to feast on. White chocolate, unlike milk or dark chocolate does not contain cocoa solids or cocoa mass and is best suited for people who want to stay away from the bitter taste of cocoa. Well, this ivory coloured delight can also be used to adorn dark chocolate cakes as well. It can also be used in the preparation of several other appealing and tasty desserts. Listed below are a few easy white chocolate recipes that you can try out at home and enjoy. Read on to learn more about them.

White Chocolate Recipes

White Chocolate At Home

• 1 tsp Soymilk powder
• ¼ cup Cocoa Butter
• A pinch of Salt
• 1 tsp Vanilla extract
• 1/3 cup confectioners’ Sugar

• Take a microwave-resistant bowl and place the cocoa butter in it and cook it for a minute. If the butter does not melt after a minute, cook it for few seconds more.
• Add sugar, soymilk powder, salt and vanilla extract into the melted butter. Stir well for the ingredients to dissolve in the butter properly till you get a smooth liquid of yellowish butter.
• Now pour the mixture into the chocolate moulds and tap them gently to get rid of any air bubbles.
• Place the chocolate moulds in the refrigerator for four hours to set. Remove after 4 hours and store them in air tight container.

White Chocolate Fudge

• 7 oz of Marshmallow cream
• 12 oz of White Chocolate chips
• ¾ cup of sour Cream
• 4 oz Butter
• 2 cups of granulated Sugar
• 1 tsp Vanilla extract
• 1 tsp Salt

• Spray some non-stick cooking spray in an 8x8 pan lined with aluminium foil. Take a heavy bottomed medium saucepan and add the butter, sugar, salt and sour cream into it.
• Keep the saucepan over medium-high heat and keep stirring continuously till the butter melts completely. Keep stirring constantly even after the butter melts till the mixture comes to a boil.
• Once the fudge comes to a boil, allow it to cook for 5 more minutes. Microwave the marshmallow cream for 15 seconds without the lid.
• Remove the fudge from the heat after 5 minutes of extra cooking and add the marshmallow cream and white chocolate chips into it.
• Stir the mixture continuously until the chips and cream melt and blend with the rest of the fudge. Then add vanilla extract and rouse it thoroughly. 

White Chocolate Genoise

Ingredients

• 3 ounces fine-quality White Chocolate (chopped)
• 2 tbsp unsalted Butter (cut into bits)
• ½ tsp Vanilla
• ½ cup Cake Flour (not self-rising)
• 1/4 tsp Salt
• 3 large Eggs (at room temperature)
• 1/3 cup Sugar

• First, line the bottom of a greased 8 ½ -inch spring form pan with wax paper. Then lubricate the paper, and powder the pan with flour, knocking out the excess flour.
• In a metal mixing bowl set over a pan of scarcely boiling water. Melt the white chocolate with the butter, vanilla, and 3 tablespoons of water, stirring until the mixture is silky in texture.
• Take away the bowl from the heat and let the mix cool down fully.
• Into a bowl sift jointly the salt and the flour.
• In a large bowl with an electric blender, beat the eggs with the sugar on high speed for 5 minutes, or until the combination is triple in volume and forms a ribbon like consistency when the beaters are lifted.
• Fold the flour mixture into the egg mixture until the batter is just combined, and fold in the white chocolate mixture gently but comprehensively.
• Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350° F oven for 25 minutes, or until a tester comes out clean.
• Move the cake to a rack and run a sharp knife around the edge, and remove the side of the pan.
• Overturn the cake onto another rack and remove the wax paper.
• Reinvert the cake onto the rack and let it cool completely.