To Make White Chocolate Pastry Cream: In a medium
Place ice in cocktail shaker FIRST. The white chocolate liquer will seperate if mixed with other liquors at room temperature.
Add the liquors and shake well.
Strain into a lovely stemmed glass or serve over ice.
If this is too strong for your taste simply add a bit of cream or milk.
crush Wasabi World Peas in medium bowl.
Dip cocktail glass rim into melted white chocolate.
place rim of glass into bowl of crushed wasabi peas until it's evenly coated.
place prepared glass into the freezer.
In a shaker, combine vodka, liquor and ice.
shake well.
Pour into previously prepared glasses.
Combine all the ingredients in a blender and blend until smooth.
Pour into a tall chilled glass and sprinkle the instant coffee over the coffee mixture and finish it off with the white chocolate flakes and serve immediately.
eanwhile, for the white chocolate cream, place the chocolate and 1/4 cup
MAKE THE WHITE CHOCOLATE CREAM:
Place solid ivory
Combine slightly softened ice cream, liqueur, coconut and graham crackers in
he white chocolate cream, place 2/3 cup of the heavy cream, liqueur
ot cream over the dark chocolate; let mixture sit for 1
Place chocolate syrup in bottom of martini glass.
Use a toothpick to \"drag\" the chocolate syrup up the side of the glass.
Place liquer, vodka and ice in cocktail shaker.
Stir until well mixed
Strain into prepared glass.
lt the 3 ounces chopped white chocolate with 1/4 cup
1/2 oz Godiva White Chocolate Liqueur.
4 oz milk.Hard
ach addition.
Stir in white chocolate and pour into a 9
olks and 1/3 cup white sugar together in a bowl
Melt the white chocolate and butter in a small saucepan, stirring constantly.
Set aside. Beat egg yolks, sugar and liqueur until the mixture forms a slowly dissolving ribbon when the beaters are lifted.
Pour the mixture into the top of a double boiler and cook, whisking constantly, over simmering water until very thick, about 3 minutes.
Remover to a large mixing bowl. Whisk in the white chocolate mixture and stir until smooth and cool.
Beat the cream until the peaks are stiff.
he white chocolate with the coconut milk, half and half, cinnamon, liqueur, orange
/2 cups white chocolate chips (I use ghiradelli premium white chocolate baking chips
Fill a cocktail shaker with ice; add white chocolate liqueur, strawberry vodka, creme de banana liqueur, and chocolate syrup. Cover and shake until the outside of shaker has frosted. Strain into a chilled glass and garnish with a maraschino cherry.
In a tall glass over ice, pour the Swiss almond chocolate liqueur and white chocolate liqueur. Fill glass with milk; stir and serve.
est and cinnamon.
Add white chocolate and beat until mixture is