Melt the white and milk chocolate in two separate bowls over
Mix (with a wire whisk in a deep pan) milks, sugar, & vanilla over medium heat until lightly simmering.
Add white chocolate & continue whisking until chocolate is melted.
Add espresso powder & keep whisking to mix thoroughly.
Remove from heat to cool, whisking every few minutes to keep chocolate together.
Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.
In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
Store tightly covered in the refrigerator for up to a week.
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,
br>Dip balls in melted chocolate then roll in extra coconut
br>
Place the chopped chocolate in a heatproof bowl and
brush dipped in melted white chocolate, brush a thick, even layer
he heat. Stir in the chocolate and coffee until smooth. Cover
Remove from oven.
Place chocolate, 1/3 cup of the
ou favorite yellow cake batter recipe or a box mix and
eezer burn.
To make white chocolate mousse:
Add the
Preheat oven to 375 degrees. Cream butter and sugar. Add one egg at a time and mix well. Stir in coffee and vanilla. Add dry ingredients, alternating with heavy cream. Add chocolate. Pour into a greased 9x13-inch baking pan. Smooth out top and sprinkle Topping over batter:
With a fork, mix together sugar, molasses, flour, ground coffee, and butter until crumbly. Stir in chocolate and nuts, if desired.
Bake 25-30 minutes until toothpick inserted in center comes out clean. Cool 10 minutes before serving.
0 minutes) is up, combine white chocolate, small pinch of salt, and
ur cream and 5 oz white chocolate in a medium saucepan on
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
Mix the instant coffee with the milk, and let it stand until coffee is dissolved.
Melt the butter and chocolate together, and beat until smooth, then add vanilla.
Beat in 1 cup of confectioners sugar. Add half the milk mixture, then 1 cup confectioners sugar, then the other half of the milk, then 1 cup confectioners sugar.
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.