30 White Chocolate Dessert Recipes - Something Swanky Recipe (2024)

FAQs

What fillings go well with white chocolate? ›

Cream Cheese: Probably the most common pairing, cream cheese and white chocolate work very well together, especially in desserts like cheesecakes and frostings. Mascarpone: This creamy, slightly sweet Italian cheese blends beautifully with white chocolate in mousse, tarts, or as a filling in pastries.

Cherries: Sweet yet slightly tart, cherries and white chocolate are a classic combination, especially in baked goods. Bananas: The soft texture and natural sweetness of bananas work well with white chocolate in baked desserts.

White chocolate is made of cocoa butter, sugar, milk solids, vanilla, and a fatty food additive called lecithin. When you're shopping for white chocolate, check the nutrition label to make sure it includes cocoa butter – some cheaper varieties use vegetable oil.

Add your milk, dark, or white chocolate chips to a microwave-safe bowl. Microwave the chocolate in 30-second increments, stirring them with a rubber spatula in between. Continue microwaving in increments and stirring until the chocolate chips are completely melted and smooth.

Peaches or Apricots: The juicy, sweet, and slightly tart nature of peaches and apricots pairs splendidly with the rich sweetness of white chocolate.

Regulations govern what may be marketed as white chocolate: Since 2000 in the European Union, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat.

White chocolate: You will often find macadamia nuts paired with white chocolate, due to their very mild flavors. Cashews and white chocolate are another popular pairing.

Oil-based flavorings, sometimes called “candy flavoring” or “chocolate flavoring,” can be added directly to melted chocolate without causing it to seize.

Because white chocolate does not have the same extensive profile of tasting notes as dark and milk chocolate due to the absence of cocoa solids, it does benefit from pairing with stronger flavors. Warm spices like cinnamon, cardamom, and nutmeg are delicious alongside white chocolate.

White Confectionery Coating - Although apparently similar to white chocolate, white confectionery coating contains no part of the cocoa bean. It is made with sugar, milk and milk fat, vanilla, lecithin, and vegetable fats.

What is the difference between white morsels and white chocolate? ›

The explanation for the difference can be found on the ingredient label. True white chocolate, almost always sold in bar form, contains cocoa butter. White baking chips contain no cocoa butter and thus can't be labeled “chocolate,” but they do contain partially hydrogenated oil (usually palm kernel oil).

While the cake pops are chilling, melt the white candy melts or white chocolate chips in a microwave-safe bowl according to the package instructions. Stir until smooth and fully melted.

White chocolate chips contain stabilizers to keep the chip in that form even when melted in the oven—and they will not melt as nicely as chunks or a bar. If you use a bar, break it into evenly sized pieces before putting it in a bowl to melt.

First boil some water. Second, very slowly, as in 1-2 tsp at a time add in the boiling water and whisk the chocolate vigorously until the mixture is smooth again. The hot water will essentially melt the clumps back to a liquid consistency. I have pictured the various stages of unseizing here.

Likewise, spices like Chai, Ginger and Star Anise are just some surprisingly good match with milk chocolate that are worth trying. White chocolate makes a good pair with intense acidity fruits such as lemon, orange, blueberry and pineapple due to its sweet flavour.

White Chocolate: With its sweet, buttery taste, white chocolate can illuminate the earthy notes in a Camembert or a smooth goat cheese, blending each bite with dreamy delight. Our Dill Fusion is delicious with medium and hard cheeses like Gouda, Gruyere, Aged Cheddar and Parmesan.

Raspberry and white chocolate

The tartness of raspberry is tempered somewhat by the creaminess of white chocolate, without bordering on too sweet. A raspberry and white chocolate cheesecake combines the creamy tang of mascarpone against the tartness of raspberry, lightened with the subtle sweetness of white chocolate.