White Chocolate was the result of separating the dark solids from the rich fat of the bean known as cocoa butter, a natural part of the manufacturing process, but instead of recombining them, the cocoa butter was left to shine on its own. It’s been an incredibly popular treat ever since.
National White Chocolate Day is celebrated with gaiety on September 22 every year. The special delicious day has been created so that we can celebrate this amazing sweet treat, and we can eat as much as we want without feeling guilty.
On the occasion of National White Chocolate Day, we are here with delicious recipes you must try at home:
White Chocolate Mousse (Eggless):
Ingredients:
- White Chocolate-175 gm
- Low-Fat Cream-200 ml
- Cold Fresh Cream ( whipping cream)-250 ml
- Veg gelatine / Agar Agar Powder-1/2 tsp
- Cold Water-1/8 cup
Method:
- Mix veg gelatine to cold water and set aside for 5 minutes.
- Heat 100 ml cream.
- Chop room temperature chocolate and place it in a bowl. When the cream starts boiling pour it on the chocolate.
- Mix until the chocolate has melted. Allow it to cool.
- Add the bloomed gelatine mixture to the remaining cream.
- Heat it. At first, it will be very thick and jelly-like.
- When it starts heating it will start thinning.
- When it starts boiling, add it to the melted chocolate and mix well. Place it in the fridge until cool.
- Whip the cold fresh cream until soft peaks form.
- Add a portion of the whipped cream to the cooled chocolate mixture and mix until incorporated.
- Now add this back to the whipped cream.
- Using a spatula, gently fold the chocolate into the cream without deflating it.
- Refrigerate for at least one hour.
- It is so light and delicious.
White Chocolate Cheesecake:
Ingredients:
- 200 grams white cooking chocolate (roughly chopped)
- 300 grams full-fat cream cheese (at room temperature, drained of any liquid)
- 300 milliliters double cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 175 grams gingernut biscuits
- 50 grams soft unsalted butter
Method:
- Put the pieces of white chocolate into a heatproof bowl that will sit on top of a saucepan.
- Fill the pan with a small amount of water, just enough to come up about 3–4cm / 1½ inches up the sides, and bring to the boil.
- Sit the bowl of chocolate on top, making sure the base of the bowl doesn’t touch the water.
- Turn the heat down and let the white chocolate melt very gently, now and then giving it a careful stir with a silicone spatula.
- Once there are only a few small lumps of unmelted chocolate left, give it another stir then remove the bowl and set it somewhere for about 10 minutes, until the chocolate remains liquid but is cooled to room temperature.
- For the base, break the biscuits into a food processor and blitz until you have almost all crumbs. Add the butter and process again until the mixture starts to clump and cleave to the blade. If doing this by hand, put the biscuits into a bag, crush to crumbs, then melt the butter and stir into the biscuit crumbs until well mixed.
- Press the biscuit mixture into the springform cake tin, letting some come a little way up the sides. The back of a dessert or serving spoon is the easiest tool for the already easy job here. Stash the tin in the fridge while you get on with the cheesecake filling.
- Beat the cream cheese in a bowl that will take all the ingredients later – a wooden spoon is fine here – until it is soft. Gently fold in the slightly cooled, melted white chocolate.
- Softly whip the cream so it is thickened but the peaks don’t hold their shape, then fold it into the white chocolate mixture in two batches.
- Add the lemon juice and vanilla extract and fold these in, then pour and scrape the pale, almost-mousse mixture into the biscuit-lined tin. Smooth the top, cover the tin with cling film, and refrigerate overnight before serving.
- When you’re ready to eat it, make sure it’s been out of the fridge for 10 minutes before unclipping from the tin and cutting it into slices.
Peppermint White Hot Chocolate:
Ingredients:
- 5-1/2 cups 2% milk
- 1/3 cup heavy whipping cream
- 4 teaspoons crushed peppermint candies, divided
- 12 ounces white baking chocolate, chopped
- 3/4 teaspoon peppermint extract
- Miniature marshmallows, optional
Method:
- In a large saucepan, heat milk over medium heat until bubbles form around the sides of the pan. Meanwhile, in a small bowl, beat cream until stiff peaks form. Fold in 1 teaspoon crushed candy.
- Whisk chocolate into milk until smooth. Remove from heat; stir in extract. Pour into mugs; top with whipped cream. Sprinkle with remaining candy and, if desired, marshmallows. Serve immediately.
