Frozen White Chocolate Mousse with Chocolate Sauce and Fresh Berries

This simple but elegant dessert should please all ages.  Use the best chocolate you are able to find and whatever berry is seasonal.

4 oz white chocolate, chopped
1 cup whipping cream
2 eggs, separated
1/2 tsp pure vanilla extract
1/4 tsp cardamom
2 tbsp granulated sugar

Chocolate sauce
Fresh Berries

• Line a 9x5 inch loaf pan with plastic wrap, overhanging the edges.  Place in freezer.
• Heat a small saucepan with water until hot but not boiling.  Place a small bowl containing white chocolate over hot water being carful not to let the bottom of bowl touch water. 
• Slowly let white chocolate melt, stirring occasionally.  Remove from heat when melted.
• Beat whipping cream until soft peaks form.  Stir half into melted chocolate along with lightly stirred egg yolks, vanilla and cardamom.  When combined, fold in remaining whipped cream.
• Using clean beaters, beat egg whites until soft peaks form.  Then slowly add sugar, beating until thick and glossy.
• Fold half of egg whites into chocolate mixture until just combined.  Then fold in remaining whites.  Turn into chilled and lined loaf pan and smooth.  Place another piece of plastic wrap directly on surface and place in freezer for 7 to 8 hours or overnight.  Mousse keeps well in freezer for a week or more.
• Serve with chocolate sauce and berries.

Cranberry White Chocolate Cardamom Cookies

Easy to make and a nice flavour.  Perfect for the holidays.

1 cup salted butter, softened
1 cup granulated sugar
1 1/2 tsp ground cardamom
1 egg
1 tsp finely grated orange zest
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup finely chopped white chocolate
1/4 cup chopped dried cranberries

1. Beat butter with sugar and cardamom until fluffy.  Beat in egg and orange zest.  In a separate bowl, stir flour with baking powder and salt.  Gradually beat flour mixture into butter mixture.  Stir in chocolate and cranberries.
2. Divide dough into quarters.  Roll each portion into a 6 inch log about 1 1/2 inches wide.  Wrap tightly and chill until firm, about 3 hours. 
3. Preheat oven to 375F.  Slice logs about 1/4 inch thick and arrange on parchment paper lined baking sheets.  Bake for 10 minutes or until bottoms are golden.  Makes about 5 dozen cookies.
4. Garnish the cookies with additional melted white or dark chocolate.

White Chocolate and LIme Cheesecake

A special treat!  A nice light tasting dessert that I found in Canadian Living 1995 (just a few years ago right).

2 packages soft lady fingers, halved lengthwise
2 packages cream cheese softened
1 cup sugar
6 squares white chocolate, melted
1/4 cup lime juice
1 envelope unflavoured gelatine
2 tsp finely grated lime peel
1 cup whipping cream, whipped
Strawberries and lime slices

Line bottom and sides of an 8 1/2 inch springform pan with ladyfingers, rounded side facing out.  Beat cream cheese on lowest speed of electric mixer until smooth.  Blend in sugar and chocolate; mix well.  Sprinkle gelatine on top of lime juice in saucepan.  Let stand 5 minutes to soften.  Stir mixture over low heat until gelatine is dissolved.  Blend warm gelatine and lime peel into cheese mixture.  Fold cheese mixture into whipped cream.  Pour into pan.  Chill at least 3 hours.  Garnixh with strawberries and lime slices.

Chocolate Cookie Buttons

Great for Christmas!

1/2 cup butter, softened
1/2 cup dark brown sugar
1/3 cup granulated sugar
1 egg
4 squares semi-sweet chocolate, chopped
1 tsp vanilla
1 3/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt

Coating:
12 squares semi-sweet chocolate
3 squares white chocolate

1. Preheat oven to 350F.  In a large bowl, cream butter.  Beat in brown sugar and granulated sugar until very smooth.  Beat in egg.  Microwave chocolate on medium for 1 minute.  Stir until smooth.  Stir in chocolate and vanilla into creamed mixture.  Stir in flour, baking soda and salt.
2. Roll teaspoonfuls of dough into small balls.  Place on lightly buttered baking sheet and set in freezer for 5 minutes or in refrigerator for 15 minutes.  Bake cookies for 10 minutes.  Cool completely on rack.

Coating:

1. Microwave semi sweet chocolate on medium for about 2 minutes.  Stir until smooth.  Set bowl of melted chocolate over pan of steaming water.  Dip cooled cookies into melted chocolate.  Lift out and place on a rack set over a baking sheet.  Once chocolate is firm, microwave white chocolate on medium for about 45 seconds.  Stir until melted and smooth.  Decorate cookies by drizzling with white chocolate.

Makes about 6 dozen.

** I changed this up for the picture and used milk chocolate for the topping decorated with smarties

White Chocolate Cardamom Mousse

Superbly rich dessert with a sweetness that is tempered with the cardamom.  Add some seasonal fresh fruit on the side for change.  Something about this recipe screams Christmas.

2 cups whipping cream, divided
10 oz (300g) white chocolate
2 tsp ground cardamom
3 eggs, separated
pinch salt
2 tbsp granulated sugar

1. Place 1/4 cup whipping cream in a small heavy pot.  Bring to boil on medium heat.  Immediately remove from heat and stir in chocolate.  Stir until chocolate is melted and the mixture looks like a thick cream.  Reserve.
2. In a separate pot, heat 1 cup whipping cream and cardamom until simmering.  Set aside.
3. With an electric mixer, beat egg yolks, in a bowl, until thick and lemon coloured.  Whisk in warm cardamom cream.  Return mixture to pot.  Cook, on medium low heat, stirring constantly until mixture coats the back of a spoon, about 2minutes.  Remove from heat and beat in reserved chocolate cream until smooth.  Cool completely.
4. With an electric mixer beat remaining 3/4 cup whipping cream until it holds soft peaks.  Fold into cooled chocolate mixture. 
5. In a separate bowl, with clean beaters, beat egg whites and salt until soft peaks form.  Slowly beat in sugar until mixture is thick and glossy.  Stir one quarter of whites into chocolate mixture then fold in remaining whites.  Pour into a bowl or separate serving dishes and refrigerate until ready to serve, about 4 hours.  Decorate with dark chocolate shavings or leaves of dark chocolate and serve with fruit if desired.

Peppermint Pattie Brownies

These are excellent!

Brownie Base
1 cup granulated sugar
3/4 cup butter, cubed
3/4 cup cocoa powder
2 eggs
1/2 tsp vanilla extract
1/2 cup all purpose flour
1/4 tsp baking powder

Peppermint topping
5 oz white chocolate, chopped
1/4 cup whipping cream
1 tbsp butter
1/4 -1/2 tsp mint extract
3 - 5 drops green food colouring

Chocolate topping
5 oz bittersweet chocolate, finely chopped
1/2 cup whipping cream
1 tbsp butter

For Brownie Base:  Line an 8 inch square baking pan with parchment paper.  Preheat oven to 325 F.  Place sugar, butter and cocoa in a saucepan set over low heat.  Stir often until melted and smooth.  Remove from heat.  Beat in eggs one at a time, mixing well between additions.  Beat in Vanilla.

In a medium bowl, stir together flour and baking powder.  Add to cocoa mixture and beat until completely mixed.  Pour into pan and bake until edges are set, 25-30 minutes.  Place on a rack to cool completely in the pan.

For Peppermint Topping:  Place white chocolate and cream in a bowl.  Microwave on medium in 1 minute intervals, stirring as needed, until chocolate is melted and mixture is smooth.  Stir in butter, then 1/4 tsp of the peppermint extract and the food colouring.  Taste and stir in an additional 1/4 tsp extract if desired.  Cool in the fridge, stirring occasionally, for 30 minutes.

For Chocolate Topping:  Follow the same cooking method for Peppermint Topping, but leave at room temperature.  Stir occasionally.

Leave cooled brownies in pan.  Evenly spread with mint topping, then refrigerate until firm (it'll still be a little sticky), about 30 minutes.  Spread chocolate overtop mint, and refrigerate at least 1 hour.  Remove from pan, peel off parchment and cut into squares.

Kahlua White Russian Cake

Because sometimes chocolate just isn't enough!  This is divine

3 tbsp Kahlua or other coffee liqueur
2 tbsp Vodka
3 oz white chocolate, chopped (1/2 cup)
2 cups sifted cake flour or 1 3/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
 2 tbsp shortening
3 eggs
3/4 cup buttermilk
1/3 cup apricot jam
1 recipe Kahlua White Russian Cream
White chocolate curls

• In a medium heavy saucepan combine the Kahlua, vodka, and the 3 oz chopped white chocolate.  Cook and stir over low heat till chocolate is melted.  Cool slightly
• Grease and lightly flour three 8 x 1 1/2 inch round baking pans; set aside.  In a small mixing bowl stir together flour, baking soda, and baking powder; set aside.
• In a large mixing bowl combine sugar, butter, and shortening; beat with an electric mixer on medium speed till light and fluffy.  Add eggs, one at a time, beating till combined.  Beat in the cooled liqueur mixture.  Alternately add flour mixture and buttermilk to egg mixture, beating on low to medium speed after each addition just till combined.
• Spread the batter evenly in the prepared pans.  Bake in a 350F oven for 20 to 25 min or until a toothpick inserted near the centres comes out clean.  Cool the cake layers in the pans on wire racks for 10 minutes.  Remove the layers from the pans and cool completely on wire racks.
• To assemble place one layer bottom side up on a serving plate.  Spread layer with about 3 tbsp of the jam and about 1/3 cup of the Kahlua White Russian Cream.  Place a second layer on top of the first layer, bottom side up; spread with remaining jam and 1/3 cup of the cream.  Top with remaining cake layer, bottom side up.  Swirl remaining cream onto the top and sides of the cake.  Cover and chill for up to 24 hours.  If desired, decorate the top with chocolate curls.  To serve, cut the cake into wedges, dipping the knife into water between slices.  Makes 12 to 16 servings.

Kahlua White Russian Cream:

In a chilled medium mixing bowl combine 2 cups whipping cream and 1/2 cup sifted powdered sugar; beat with an electric mixer on low speed till thickened.  Gradually add 1/4 cup Kahlua or other coffee liqueur and 2 tsp vodka; beat on low peed till soft peaks form, Do not overbeat.

Banana Cupcakes with White Chocolate Ganache Icing

I made these at Christmas!  They were a little different from the traditional treats and were delicious.  I think they would work well for Easter as well.

Cupcakes
2 cups all purpose flour
3/4 cup sugar
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 large ripe bananas
1/2 cup sour cream
2 eggs
1 1/2 tsp vanilla
1/2 cup butter, softened

Icing
6 oz (170g) white chocolate, chopped
1/4 cup whipping cream

• Preheat the oven to 350F.  Line a muffin pan with 12 paper cupcake liners.  
• In a large bowl, stir together the flour, sugar, baking soda, baking powder and salt until very well mixed.  Set aside.
• Put the bananas, sour cream, eggs and vanilla in a blender or food processor.  Blend until completely smooth, scraping down the sides once or twice.  Add the butter and continue to puree until smooth and creamy yellow in colour.
• Pour banana mixture into the bowl with the dry ingredients.  Beat with an electric mixer for 1 to 2 minutes or until the batter is smooth and creamy.  Spoon into cupcake liners, filling them equally - the batter will come nearly to the top.  Place in the oven and bake for 25 to 30 minutes, or until lightly browned and a toothpick poked into the middle comes out clean.  Remove cupcakes from the pan and let cool completely.
• Meanwhile, make the white chocolate ganache icing.  Place the chopped chocolate in a bowl.  Heat the whipping cream by placing it in a microwave-safe measuring cup and zapping for 30 seconds to 1 minute, until boiling.  Pour about half of the hot cream into the bowl with the chopped chocolate and stir until the chocolate begins to melt.  Add the remaining cream and continue stirring until the mixture becomes smooth.  If the chocolate doesn't totally melt, place the bowl in the microwave and zap for about 10 seconds at a time until melted.  Don't overcook!  Refrigerate the mixture for about 30 minutes, stirring occasionally, until it cools to room temperature and begins to thicken.
• When ganache is cool, beat with an electric mixer until it forms a thick, creamy almost fluffy - icing.  Working quickly, swirl over the top of cooled banana cupcakes.  Refrigerate until set.

Orange White Chocolate Cake with Strawberries

If serving children I don't do the Macerated Strawberries but just slice some up and put on the top.  This is my absolute favourite strawberry shortcake!

½ cup butter, softened

1 cup granulated sugar

2 eggs

1 tbsp grated orange rind

½ tsp vanilla

1 ½ cups all purpose flour

1 ½ tsp baking powder

¼ tsp each baking soda and salt

2/3 cup orange juice

4 oz semisweet chocolate, chopped

1 cup whipping cream

Macerated Strawberries

2 cups sliced strawberries

2 tbsp granulated sugar

2 tbsp orange liqueur

Orange-White Chocolate Curd:

1 tsp unflavoured gelatin

2 eggs

2 egg yolks

1/3 cup granulated sugar

1 tbsp grated orange rind

1/3 cup orange juice

2 tbsp lemon juice

3 oz white chocolate, chopped

• In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time.  Beat in orange rind and vanilla.  In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with juice, making 3 additions of flour mixture and 2 of juice.  Spread in parchment paper-lined 8 inch square metal cake pan.  Bake in centre of 350F oven until cake tester comes clean, 30 to 35 minutes.  Let cool in pan on rack for 10 minutes; turn out, peel off paper and let cool.  Using serrated knife, cut cake in half horizontally.
• In heat proof bowl over saucepan of hot not boiling wate4r, melt chocolate; spread over cut side of cake bottom.
• Macerated Strawberries:  In bowl, combine strawberries, sugar and liqueur; let stand for 30 minutes.
• Orange White Chocolate Curd:  Meanwhile, in small microwaveable bowl or saucepan, sprinkle gelatin over 1 tbsp cold water; let stand for 5 minutes.  Microwave at high for 10 seconds, or warm over low heat until dissolved, 1 minute.
• Meanwhile, in bowl over saucepan of simmering water, whisk together eggs, egg yolks, sugar, orange rind, and orange and lemon juices; cook, whisking, until mixture mounds on spoon, about 6 minutes.  Remove from heat.  Whisk in white chocolate until melted.  Whisk in gelatin mixture; refrigerate, whisking occasionally, until consistency of pudding, 15 to 20 minutes.  Spread over chocolate on cake; refrigerate until firm, about 30 minutes.
• Top with remaining half of cake.  Whip cream.  Top each serving with whipping cream and macerated strawberries