White Chocolate Recipes That Will Satisfy Everyone’s Sweet Tooth
Many people prefer white chocolate over classic milk or dark. It contains less caffeine, and its creamy and smooth taste goes well with many different flavors. This article uncovers what ingredients it contains, how to use it for cooking, and a few mouthwatering recipes.
What Is White Chocolate Made Of?
The main ingredients of white chocolate are cocoa butter, milk solids, sugar, vanilla, and lecithin (fatty food additive). It doesn’t contain cocoa solids, which is typical for milk and dark chocolate. The taste is less intense and has hints of vanilla. It may not have the rich cocoa taste, but it’s sweet and smooth.
How to Use it in Cooking
Using quality white chocolate with a high cocoa butter content is the trick for reaching that creaminess and texture. Chocolatier Austin Gappelberg, co-owner of the Hampton Chocolate Factory, suggests looking for products with at least 20% cocoa butter. The chocolate will be richer if the cocoa butter percentage is higher.
How to Use White Chocolate
White chocolate goes well with many flavors due to its mild taste. It can be paired with fruit or nutty desserts, making its unique flavor stand out. If you’re substituting milk chocolate, remember to adjust the sugar levels accordingly, as the white one is sweeter. Now, here are a few recipes that everyone can enjoy!
Layered Berry Mousse Cakes
Ingredients:
1½ cups chopped white chocolate, about 9 oz.
1 (8 oz.) pkg. cream cheese, at room temp.
2 cups heavy cream
2 tbs. sugar
1½ tsp. vanilla extract
¼ cup seedless raspberry jam
6 tbs. blackberry jam
8 soft raspberry-filled cookies, like Archway
½ pint fresh raspberries
½ pint fresh blackberries
Directions:
Melt some white chocolate along with cream cheese and let it cool. Beat together the heavy cream, sugar, and vanilla. Fold whipped cream into the chocolate mixture and divide it into thirds. Stir raspberry and blackberry jam into two portions. Crumble the cookies in a processor and place the mixture on a baking sheet or in a muffin pan. Once you’ve done that, layer the mixture with blackberry, vanilla, and raspberry mousse. Cover and leave them in the refrigerator for about 2 hours. Voilá!