White chocolate is made with cocoa butter instead of the cocoa solids or cacao beans or cocoa nibs used in making dark and milk chocolate. Because of its high cocoa butter content, it has a creamy texture and melts smoothly in the mouth. It has a pale ivory appearance and a milder flavor than dark chocolate and milk chocolate.
Recipes with white chocolate can be used in many different types of dishes. White chocolate can also be used in baking recipes to give a creamy flavor and texture to the dish.
What is White Chocolate
White chocolate is a type of chocolate that is made with cocoa butter, milk solids, and sugar. It does not contain any cocoa powder, which gives it its light color. Because it doesn't have any cocoa powder, white chocolate doesn't have the same depth of flavor as milk chocolate or dark chocolate. But what it lacks in flavor, it makes up for in creamy texture and sweetness.
White chocolate is sometimes called "chocolate" because it contains cocoa butter, but it is not technically chocolate because it does not contain any cocoa solids.
While the white chocolate is not as popular as milk chocolate or dark chocolate, it has its own devoted following. White chocolate lovers appreciate its unique flavor and creamy texture. And because it is so sweet, a little bit goes a long way.
Read to know more about white chocolate.
How to make White Chocolate
You can make your own white chocolate with just a few ingredients. All you need is cocoa butter, milk solids, and sugar.
Cocoa butter is the main ingredient in white chocolate. It's a type of fat that comes from the cocoa bean. Milk solids are another key ingredient. They add creaminess and sweetness to the chocolate. Sugar rounds out the flavor. You can try using Brown Sugar, Muscovado Sugar, or Coconut sugar instead of refined sugar.
Steps to Make Homemade White Chocolate
Here is the step by step guide to making the homemade white chocolate,
Step-1
Begin by grinding cocoa butter and milk solids
Step-2
Then add sugar and any flavorings needed. Continue grinding till the required texture is achieved.
Step-3
Now temper this ground chocolate, pour it into the mould and let it cool
Step-4
Place the container in the fridge and let the chocolate harden
Step-5
Once the chocolate has hardened, you can unmould and enjoy the chocolate or use it in your favorite recipes.
Troubleshooting Tips
If your white chocolate is too thick, you can add more milk solids or milk powder to thin it out. If it's too thin, you can add more cocoa butter to make it high consistency.
If it's not sweet enough, you can add more sugar. If it's too sweet, you can add more cocoa butter.
Make sure to use milk solids, not powdered milk or evaporated milk. Milk solids are what give the chocolate its creamy texture.
You can use any type of milk for this recipe, but whole milk will give the chocolate a richer flavor.
If you want to add flavoring to the chocolate, you can stir in vanilla extract, almond extract, or peppermint extract. You can also add dried fruit, nuts, or spices.
Favorites Recipes with White Chocolate
Now that you know how to make white chocolate, here is some white chocolate recipe to try.
White Chocolate Cake
This cake is moist and fluffy, with a rich white chocolate flavor.
Ingredients:
1 cup unsalted butter, 1 1/2 cups granulated sugar, 3 eggs(if you want to make it eggless, then no need), 2 teaspoons vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup milk, 1 cup white chocolate
Instructions:
Preheat the oven. Grease and flour the baking pan.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with milk, mixing well after each addition.
Fold in the white chocolate. Pour batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake on a wire rack before serving.
White Chocolate Mousse
This mousse is light and airy, with a rich white chocolate flavor.
Ingredients:
1 cup heavy cream, 1/2 cup milk, 1/2 teaspoon vanilla extract, 6 cups of white chocolate, 2 tablespoons sugar, 3 egg whites
Instructions:
In a small saucepan, heat the cream and milk over low heat until just warm. Stir in the vanilla and white chocolate until smooth. Remove from the heat and let cool slightly.
In a large bowl, beat the egg whites until foamy. Add the sugar and continue beating until stiff peaks form. Gently fold the egg whites into the chocolate mixture until combined. Pour into individual glasses and refrigerate for at least 2 hours before serving.
White Chocolate Cookies
These cookies are soft and chewy, with a rich white chocolate flavor.
Ingredients:
1/2 cup unsalted butter, 1 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 cup white chocolate chips
Instructions:
Preheat the oven. Grease a baking sheet or line it with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture until well combined. Stir in the white chocolate chips.
Drop dough by rounded tablespoons onto the prepared baking sheet. Bake for 10-12 minutes or until the cookies are lightly golden brown and set. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
White Chocolate Bark
This bark is easy to make and can be customized with your favorite add-ins.
Ingredients:
3 cups of white chocolate, 1 cup of chopped nuts or dried fruit (optional)
Instructions:
Line a baking sheet with parchment paper.
Melt the chocolate in a double boiler or in the microwave, stirring frequently until smooth. Stir in the nuts or dried fruit, if desired. Pour the chocolate onto the prepared baking sheet and spread it into a thin layer.
Refrigerate for at least 1 hour or until firm. Break into pieces and store in an airtight container in the refrigerator.
White Chocolate Truffles
These truffles are rich and creamy, with a delicate white chocolate flavor.
Ingredients:
8 cups of white chocolate, 1/2 cup heavy cream, 1 tablespoon butter, 1 teaspoon vanilla extract, 1/4 cup cocoa powder (optional)
Instructions:
Place the chocolate in a medium bowl. In a small saucepan, heat the cream over low heat until just warm. Pour over the chocolate and let stand for 5 minutes to allow the chocolate to melt. Stir until smooth.
Stir in the butter and vanilla until combined. If the mixture is too soft, refrigerate for 30 minutes or until firm enough to shape into balls.
Roll the mixture into balls about 1 inch in diameter. If desired, roll in cocoa powder. Place on a baking sheet and refrigerate for at least 1 hour or until firm. Store in an airtight container in the refrigerator.
White Chocolate Tart
This tart is creamy and rich, with a delicate white chocolate flavor.
Ingredients:
1 (9 inches) pre-baked pie crust, 1 cup heavy cream, 6 cups of white chocolate, 2 eggs, 1/4 cup sugar, 1 teaspoon vanilla extract
Instructions:
Preheat the oven. In a small saucepan, heat the cream over low heat until just warm. Stir in the white chocolate until smooth. Remove from the heat and let cool slightly.
In a large bowl, whisk together the eggs, sugar, and vanilla until light and fluffy. Stir in the cooled chocolate mixture. Pour into the prepared crust.
Bake for 15 minutes or until the filling is set. Cool on a wire rack before serving. Store in the refrigerator.
White Chocolate Cheesecake
This cheesecake is rich and creamy, with a delicate white chocolate flavor.
Ingredients:
1 (9 inches) pre-baked graham cracker crust, 2 packages of cream cheese, 1 cup granulated sugar, 3 eggs, 1 cup white chocolate chips, 1 teaspoon vanilla extract
Instructions:
In a large bowl, beat the cream cheese until light and fluffy. Gradually add the sugar, beating until well combined. Add the eggs one at a time, mixing just until combined after each addition.
Melt the white chocolate chips in a double boiler or in the microwave, stirring frequently until smooth. Stir into the cream cheese mixture. Mix in the vanilla. Pour into the prepared crust.
Bake for 45 minutes or until the center is almost set. Cool on a wire rack before serving. Store in the refrigerator.
White Chocolate Fudge
This fudge is rich and creamy, with a delicate white chocolate flavor.
Ingredients:
1 cup heavy cream, 2 cups white chocolate chips, 1 tablespoon butter, 1 teaspoon vanilla extract, 1/2 cup chopped nuts (optional)
Instructions:
Line an 8x8 inch baking dish with parchment paper.
In a small saucepan, heat the cream over low heat until just warm. Stir in the white chocolate chips until smooth. Remove from the heat and stir in the butter and vanilla until combined. Stir in the nuts, if desired. Pour into the prepared dish and spread into an even layer.
Refrigerate for at least 2 hours or until firm. Cut into squares and store in an airtight container in the refrigerator.
White Hot Chocolate
This hot chocolate is rich and creamy, with a delicate white chocolate flavor.
Ingredients:
6 cups milk, 1 cup heavy cream, 1/2 cup powdered sugar, 1/2 teaspoon salt, 1 vanilla bean, 4 cups of white chocolate, whipped cream (optional)
Instructions:
In a medium saucepan, combine the milk, cream, sugar, and salt. Split the vanilla bean in half lengthwise and scrape out the seeds. Add the seeds and the bean to the pan. Heat over medium heat until just simmering.
Remove from the heat and let steep for 30 minutes. Remove the vanilla bean from the pan. Place the white chocolate in a large bowl. Pour the hot milk mixture over the chocolate and let stand for 5 minutes. Stir until smooth.
Serve in mugs with whipped cream, if desired. Store any leftovers in an airtight container in the refrigerator.
White Chocolate Cupcakes
These cupcakes are rich and creamy, with a delicate white chocolate flavor.
Ingredients:
1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup butter, 2 cups granulated sugar, 4 eggs, 1 cup white chocolate chips, 1 teaspoon vanilla extract
Instructions:
Line 24 muffin cups with paper liners. In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the cocoa butter and sugar until light and fluffy. Beat in the eggs one at a time until well combined. Stir in the vanilla. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the white chocolate chips.
Fill the prepared muffin cups three-quarters full with batter. Bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a wire rack before serving. Store in an airtight container at room temperature.
White Chocolate Macadamia Nut Cookies
These cookies are rich and creamy, with a delicate white chocolate flavor.
Ingredients:
1 cup butter, 2 cups granulated sugar, 3 eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 2 cups white chocolate chips, 1 cup chopped macadamia nuts
Instructions:
Preheat the oven. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time until well combined. Stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined. Stir in the white chocolate chips and macadamia nuts.
Drop dough by rounded tablespoons onto the prepared baking sheets. Bake for 12 minutes or until lightly golden brown. Cool on the baking sheets for 5 minutes; transfer cookies to wire racks to cool completely. Store in an airtight container at room temperature.
White Chocolate Raspberry Cheesecake
This cheesecake is rich and creamy, with a delicate white chocolate flavor.
Ingredients:
1 cup graham cracker crumbs, 1/4 cup butter, melted, 3 packages cream cheese, softened, 1 cup granulated sugar, 3 eggs, 1 teaspoon vanilla extract, 2 cups white chocolate chips, melted and cooled, 1 cup raspberry jam
Instructions:
Preheat the oven. Grease and flour the baking pan. In a medium bowl, mix together graham cracker crumbs and butter. Press onto the bottom of the prepared pan. Bake for 8 minutes. Cool on a wire rack.
In a large bowl, beat together cream cheese and sugar until light and fluffy. Beat in eggs and vanilla until well combined. Stir in melted white chocolate chips until smooth. Pour half of the batter over the crust. Reserve the other half for later.
Bake for 20 minutes or until set. Cool on a wire rack for 10 minutes. Spread raspberry jam over the top of the cheesecake. Pour the remaining batter over the jam and spread evenly. Bake for an additional 20 minutes. Cool on a wire rack before serving. Store in the refrigerator.
