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Ingredients: 9 Ounce(s) White chocolate 2 Tablespoon(s) Water 3 Tablespoon(s) Kirschwasser 1 1/2 Cup(s) Heavy whipping cream Directions: Place chocolate, water, and Kirschwasser in a medium size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in pan of water. Stir white chocolate mixture constantly until melted and smooth. Or, melt in a microwave on low for about 2 minutes. Stir until smooth and completely melted. White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary. Let cool until a dab touched by your upper lip feels slightly cool. Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture, the mousse will seem very soft. Scrape mold immediately into lined mold. Mousse sets quickly and should not be spread or manipulated too much after it is completed.
Check some related videos Similar recipes: Pumpkin chocolate chip muffins Heat oven to 350-deg. Put almonds on baking sheet or pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds don't burn. (You can also toast them in toaster oven.) Slice almonds off the baking sheet so they cool quic White-chocolate bread pudding with irish whiskey FOR SAUCE: Combine cream, whiskey and sugar in heavy small saucepan. Scrape in seeds from vanilla bea, add bean. Bring to simmer over high heat, stirring constantly. Reduce heat to medium-low. Mix 2 tablespoons water and cornstarch in bowl until smooth. A Chocolate-cream-popcorn 1. Lightly grease large bowl; in it, place popped corn. 2. In saucepan, mix sugar, water, corn syrup and salt. 3. Cook over moderate heat to 240 degrees F on candy-thermometer. 4. Add marggarine; when it is melted; add chocolate. 5. Stir in vanilla. Slowl 1996 1st place winner chocolate shots First place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest. Kimberly H. McGuire of Oak Park, Illinois entered her grandmother's chocolate shot cookie recipe. 1. Beat butter in large bowl of electric mixer at high spee Classic white bread - abm - large loaf Source: Electric Bread This is a classic - plain white bread, but a world away from store-bought! Success Hints ------------- This recipe can be made with the regular, rapid or delayed time bake cycles. Chocolate sandwich squares Preheat oven to 350F . With mixer at medium speed beat butter with sugars until fluffy. Beat in egg yolks, vanilla, salt, baking powder, and flour. Spread in greased 12 x 8 x 2" baking dish. Sprinkle with chocolate pieces; press in lightly. Beat e Chocolate sauce Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener and vanilla, cove White bean soup with pistou For the soup: Heat the oil in a large saucepan, add the onion and garlic and cook until softened. Add the other fresh vegetables and allow them to cook gently for 3-4 minutes. Add the vegetable stock, and cook for 30 minutes. Add the white beans and herbs Chocolate dump cake In a 9 X 12 pay ( spray with Pam), cover the bottom with cherry pie filling. Dump a box of white or yellow cake mix in dry form on top of the fruit. Melt 1 stick margarine and drizzle over dry cake mix. Bake 1 hour @ 350 degrees. Serve hot or cold, with Chocolate chip walnut cookies Preheat oven to 350 degrees F. In a separate bowl mix the flour, salt and baking soda and set aside. Cream the margarine, granulated sugar and brown sugar. Add the vanilla and eggs and mix until just smooth. Gradually add the flour mixture and mix well. W White chocolate cheesecake with cranberry swirl FOR CRANBERRY SAUCE: Combine all ingredients in small saucepan. Simmer over medium heat until cranberries lose their shape and mixture thickens slightly, stirring occasionally, about 8 minutes. Transfer mixture to processor and blend until smooth. Strain Chocolate chip cookies Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfuls. Bake at 350°F for 15 minutes. Allow to cool on cookie shee Amber's mini chocolate cream pie Refridgerated low fat buttermilk biscuts - preheat oven to 350. PUll biscuit dough apart. Roll out each of the dough sections into 4 " diameters Line large muffin cups with the dough and prick dough all over with a fork to prevent dough from risin Chocolate shortbread cookies 1. Heat oven to 350. Combine butter, powered sugar and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, coca and cinnamon. Beat until well mixed. 2. Roll out dough on lightly flour White bean and tuna salad Soak the beans and cook them. After 20 minutes, add about 1 tablespoon salt. Cook until the beans are tender but still firm, about 30 minutes. Drain the beans and transfer them to a large bowl. Add the olive oil and toss until the beans are coated. Add th White chocolate mousse in tulip cups with fresh strawberries TULIP CUPS: Whisk together all ingredients. Do not overbeat. Drop 2 to 3 tbsp. of batter for each cup onto cookie sheets, making 3 to a sheet so there's room for cups to spread. Spread batter thinly into a circle about 4 inches in diameter for eac Chocolate-hazelnut souffle cake For Mousse: Whisk egg yoks and sugar in heavy medium saucepan to blend. Whisk in Frangelico. Add butter. Whisk gently over medium heat until mixture is thick, about 4 minutes (do not boil). Remove from heat. Add chocolate and whisk until melted. Gen White chocolate fudge 1) Beat the cream cheese, sugar, and vanilla in a large mixing bowl at med. speed with an elec. mixer `til well blended, then gradually add the chocolate, mixing well... 2) Fold in the nuts or fruit `til evenly distributed then spread mixture into a greas Chocolate chip cookies (thin) alton brown Cream butter and sugar. Add egg, milk and vanilla. Sift dry ingredients together. Add to batter. Add chocolate chips. Bake 375F for 8-10 minutes. Contributor: Good Eats Quick chocolate frosting Sift sugar and cocoa together in a medium bowl. Whisk in butter, milk, and vanilla until smooth. Use immediately. Contributor: Martha Stewart Living March 2004 p 30 White bean salad Shake parsley, oil, lemon juice, pepper, and salt in tightly covered container. Toss parsley mixture with onions, bell pepper, and beans in medium glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. Stir in walnuts. Se White hot chocolate In a saucepan combine 1/4 cup of the half-and-half, white chocolate, stick cinnamon, and nutmeg. Stir over low heat heat until chocolate is melted. Add remaining half-and-half. Cook and stir until heated through. Remove from heat. Remove stick cin Chocolate angel food cake 1. Combine dry cake mix with cocoa. 2. Prepare and bake cake according to package directions. Chocolate butter frosting #1 Cream butter, add 1 cup sugar and cream together thoroughly. Add vanilla and chocolate. Add remaining sugar gradually, beating well after each addition. Thin with milk until of right consistency to spread. Makes enough frosting to cover 8x8x2-inch cak White bread - abm Note: This is for a Large (1.5 lb) loaf, adjust # of servings to 4 for medium loaf, 3 for small loaf. Put ingredients in your machine in the order suggested by the manufacture and engage warp engines on regular bread cycle. This makes a very nice (rich) w Broiled nutty chocolate frosting In a mixing bowl beat together sugar, butter, nuts, and cocoa until mixture resembles small peas. Add milk and blend thoroughly. Spread on warm cake. Broil just until topping is bubbly, about 2 minutes. Cool cake slightly on wire rack before cutti Cappucino chocolate cheesecake Preheat oven to 350F. Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanill Chocolate brownie spoon bread Preheat oven to 350F . Butter an 8 inch seasoned cast iron skillet; set aside. Place chocolate and butter in a medium heat proof bowl. Set over a pan of simmering water; stir until almost melted. Remove from heat; let cool, stirring. Set aside. Into All about chocolate #1 UNSWEETENED CHOCOLATE: The basic chocolate from which all other porducts are made. It is molded into 1-ounce blocks and sold in 8-ounce packages. It may also be sold melted and packaged in envelopes. SEMISWEET CHOCOLATE: Unsweetened chocolate wit White chocolate and hazelnut roulade with raspberry compote Roulade: Prepare baking sheet by lining with silicon paper. Beat eggs and sugar together till it becomes like the consistency of thick cream. Stop the machine, remove and fold in the sieved flour and cocoa. Mix gently being careful not to knock out the ai Chocolate sauce (for ice cream) Bring water and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add both chocolates and stir until smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat.) Serve warm. Contributor: epicurious.com White veal stock 4 ts Parsley 1/2 ts Dried sprigs 1/2 ts Thyme 1 x Bay leaf 1 lb Chicken giblets In a kettle cover the veal knuckles with 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to a simm Chocolate fudge shake Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 15 seconds or until smooth. (Mixture will thicken as it stands. Thin with additional milk, if desired.) Makes 4 cups or 4 servings. Nutritional infor White bean-and-sage cassoulet Preheat oven to 425°. Heat oil in a large nonstick skillet over medium-high heat. Add carrot, fennel, onion, and garlic, sauté 5 minutes. Spoon carrot mixture into an 11X7 inch baking dish. Stir in beans and next 5 ingredients (beans through pepper). Trim Chocolate chip zucchini cake Mix chocolate chips, 2 Tablespoons sugar and brown sugar. Set aside. Mix remaining ingredients and pour into a greased and floured 9 x 13 inch pan. Sprinkle chocolate chip mixture over top of cake before baking. Bake at 350 degrees for 30-40 minutes. Chocolate cake with liquid centers Preheat oven to 450F . Butter and flour four 4 ounce ramekins or custard cups. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted. Beat the eggs, egg yolks and sugar Chocolate glaze #6 Combine chocolate pieces and butter in small saucepan. Stir over medium heat until melted and blended. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 Chocolate velvet cheesecake Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a Chocolate ganache Cook heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Dip the tops of cupcakes in the ganache, or use to ice/cover cake. Chocolate madeleines Butter and flour madeleine tins. In a large saucepan, heat the butter over moderately high heat until it begins to brown and give off a nutty aroma, about 5 minutes. In the top of a double boiler set over simmering water, melt the chocolate. Make sure the Chocolate chunk-banana bread PREHEAT oven to 350°F. Mix flour, sugar, baking powder and salt in large bowl; set aside. Stir eggs, bananas, oil and milk in large bowl until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate and walnuts. POUR into g White christmas puddings Heat the white chocolate and cream in a double boiler until chocolate is melted. Beat in the butter, then gradually beat in the egg yolks. Place over simmering water and cook about 2 minutes, stirring constantly, until thickened. Remove from the heat an White bean and corn relish In a small sauce pan cook the beans until tender, drain and rinse. Cooking time depends on how old the beans are. In a small saute pan cook the corn and the shallots in hot oil until tender, about 3 minutes. Season with salt and pepper. Set aside to cool. White-wine vinaigrette Blend all in a food blender or by shaking in a jar. Store covered in the refrigerator. Keeps very well. This recipe will make 1 1/2 cups of dressing. Comments: This is very simple to make. Try it on any of your favorite green salads. Be sure to use a good Brownies ( caramel chocolate ) Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:52 1. Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts. 2. Preheat oven to 350 F. In a medium bowl, beat together 1 stick Chocolate decadence 1. Combine 3/4 cup sugar, cocoa, and flour in medium saucepan. 2. Slowly add evaporated milk, whisking until smooth. 3. Heat gently, while stirring, until very warm. 4. Do not boil. Remove from heat. 5. Stir in chocolate chips until melted. 6. Add prunes. Creamy chocolate frosting In small heavy saucepan cook and stir cornstarch, water, milk, butter and salt over low heat until thickened and smooth; remove from heat. Stir in chocolate until melted, returning to low heat if necessary. Stir in vanilla. Chill until thickened a Chocolate creme de mints Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with dec White bean and saffron soup 1 x Lemon, juice of 1 x Lemon Zest In a large pot, saute onions in olive oil on medium-high, stirring often, until translucent and soft, about 5 minutes. Stir in garlic and saute for 2 to 3 minutes. Add wine and stir for about 1 minute. A White bread dough - rolls Sift the flour, salt and sugar into a bowl and rub in the butter. Warm the water to blood heat, add the yeast and stir to disperse. Add this to the dry ingredients. Mix to a smooth, elastic dough, cover and allow to rise in a warm place until doubled in s