Preheat oven to 375\u00b0.
Generously grease and flour 3 (9-inch) round cake pans.
Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally.
Cool. Beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar.
Continue beating until shiny, stiff peaks form.
Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy.
Stir in melted white chocolate.
Prepare white chocolate custard recipe: In a large heavy saucepan,
b>candies and coconut in a bowl. Working quickly, stir in melted white chocolate
brush dipped in melted white chocolate, brush a thick, even layer
Place microwave popcorn pouch in the microwave with folds facing up. Microwave on high until popping slows to 1 to 2 seconds between pops, 1 1/2 to 2 1/2 minutes. Carefully open bag by pulling diagonally at corners and pour popcorn into a large bowl.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Stir melted white chocolate and peppermint candies into popcorn. Spread evenly on a baking sheet; allow to cool and harden, about 15 minutes.
eppermint mousse:
1- Combine white chocolate, 3/4 cup whipping cream
Remove from oven.
Place chocolate, 1/3 cup of the
ou favorite yellow cake batter recipe or a box mix and
ixture is crumbly. Stir in white chocolate morsels and peppermint baking chips
eezer burn.
To make white chocolate mousse:
Add the
0 minutes) is up, combine white chocolate, small pinch of salt, and
he heat on, place the white chocolate in the top half of
Carefully melt the white chocolate in the microwave or on the stove. Stir constantly to prevent burning.
Once melted, stir half of the crushed peppermint into the white chocolate.
Put the popcorn in a large bowl and pour the melted white chocolate and peppermint mixture on top.
Stir the mixture to coat the popcorn, then sprinkle the remaining peppermint over the popcorn.
Enjoy.
ur cream and 5 oz white chocolate in a medium saucepan on
elt 2 cups of the white chocolate candy melts and pour about
Combine the white chocolate and peanut butter in a
ool completely.
For the white chocolate cream, place 2/3 cup
iners.
Stir the butter, chocolate, sugar and milk in a
up butter and 2 oz. white chocolate; heat over medium-low heat
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.