Some chocolate purists scoff at white chocolate. They say it's too sweet, or it lacks the bitterness and complexity of dark chocolate. We hear you, but there's so much more to white chocolate than cheap candy bars and cloyingly sweet desserts. Used properly, and balanced with the contrasting flavors of fruits and spices, white chocolate brings a mellow, nutty sweetness that can't be rivaled.
These thick and rich cookies call for blending butter with melted white chocolate and toasted sugar. They're not too sweet, and chunks of both dry-roasted macadamia nuts and high-quality white chocolate throughout the batter provide tons of texture. They might look plain, but these nutty cookies have so much more going on than meets the eye.
Don't confuse these with the super-rich, dense American blondies many of us are more familiar with. These European ones are light and spongy, with plenty of flavor from pistachio, strawberry, and white chocolate. Enjoy a piece—or two—on its own, or pour yourself a glass of Prosecco to go along.
This moist flourless cake plays off the flavors of a classic coconut macaroon. Add puréed whole limes (peeled, of course) to the batter, giving the cake a refreshing zing that stands up to rich coconut and an airy white chocolate whipped cream.
Speaking of macaroons, you should definitely try your hand at these chewy cookies. Lemon zest makes them brighter than most store-bought alternatives, and a white chocolate bottom provides an extra layer of sweetness and flavor.
Caramelized white chocolate has a nutty, deep flavor similar to that of dulce de leche. Mixed with cream and a pinch of salt, it pairs perfectly with ice cream, and makes an impressive, shiny glaze for cakes.
Speaking of ganache, combine dark chocolate and white chocolate ganache and you get a very pretty and delicious accent for fresh fruit of all kinds (think: strawberries, of course, but also apple slices, say), little bits of pretzel, or anything else you can think of that would benefit from a bit of extra sweetness and richness.
You can never, ever have too many popcorn variations. Here, we coat freshly popped popcorn with a lovely green-tinted mixture of melted white chocolate and matcha.
This cake is about as impressive—and festive—as it gets. To make it, we roll a sheet cake around a Champagne buttercream, which is finished with decorative shards of white chocolate and sugar pearls.
White chocolate plays a supporting role in this vibrant basil mousse. To make it, fresh basil is mashed to a pulp with some granulated sugar, and the basil-sugar pulp is steeped in a mixture of milk, white chocolate, and gelatin, which, when strained, forms the flavor base for an eggless custard. Once cool, the base is whipped until it's smooth, and then whipped cream is folded in to finish.
For these cookies, chunks of white chocolate and pecans complement the crisp-chewy cookies perfectly, adding a little richness to go alongside the malty flavor imparted by the barley malt syrup included in the cookie dough. You can use whatever chocolate you like, of course, but be sure to skip store-bought chocolate chips.
Ground or grated white chocolate gives this pumpkin skillet coffee cake a nice and moist crumb, but it also lends it a little fudginess, too. Think of it as a cross between a pumpkin streusel muffin and a blondie(!).
These pitch-perfect clones of Strawberry Shortcake Bars are wonderful for many reasons: the vibrant strawberry flavor from freeze-dried strawberries; the perfectly light interior, thanks to the frozen Swiss meringue; the small hit of rose water to counteract the way freezing can mute the flavor of the fruit. But the whole thing wouldn't work without the white chocolate glaze, which helps the coating stick and stays crisp, which provides a pleasing textural contrast with the soft no-churn ice cream it contains.
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