or it).
To make raspberry sauce~in a medium saucepan
lt the 3 ounces chopped white chocolate with 1/4 cup
o remove seeds.
Melt white chocolate chips with milk in a
Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
Stir in mascarpone cheese until mixture is smooth and uniform.
Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
Shave dark chocolate over tart if desired.
ack of oven.
Cut raspberry-filled doughnuts into 1/2
an of simmering water, melt white chocolate chips with half-and-half
ide of a block of white chocolate.
Dot the top cake
lectric mixer until smooth; add white sugar, confectioners' sugar, baking soda
ater melt 4 squared of white chocolate-set aside.
Coarsely chop
Line a cookie sheet with parchment paper.
Melt the white chocolate in a double boiler.
Using a spatula, spread the white chcolate in a 10\" square on the parchment paper.
Evenly drizzle the raspberry puree over the white chocolate.
Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.
Let the brittle sit at room temperature for 2-3 hours or until firm.
Cut the brittle into the desired size pieces and remove the parchment paper.
Handle carefully as the puree will be slightly sticky.
br>Chop 4 oz of white chocolate in small pieces and set
ombine remaining cream cheese, white chocolate chips and raspberry preserves; mix until well
eat and stir in the white chocolate until melted and smooth.
saucepan and add chopped white chocolate and set aside.
Beat
nd add the white chocolate. Let stand until the chocolate softens, about 3
ow speed, drizzle in melted white chocolate to combine.
Pour half
Grease and flour 9-inch baking pan.
Heat oven to 325\u00b0.
Melt butter in saucepan over low heat.
Remove from heat and add 1 cup chopped white chocolate.
Do not stir.
Set aside and let it stand.
ntil blended.
Stir in white chocolate.
Pour into crust.
CRUST In a medium bowl, using a fork, combine the cookies and butter.
Pat the mixture evenly into a pie pan and bake for 10 minutes at 400\u00b0F.
FILLING Cream the cream cheese with sugar.
Add the eggs one a time beating well after each.
beat in vanilla and white chocolate.
Pour into crust.
Drop preserves on top and swirl through with a knife.
Bake at 350\u00b0 for 40 minutes; cool.
Refrigerate a minimum of 3 hours.
f the flour, and the white chocolate; whisk to combine.
Gradually