Let us start off with a wonderful cake with white chocolate and brown chocolate sprinkles. Not only is it delicious, but it has an interesting appearance when cut, because the sprinkles are not for sprinkling but for adding to the mixture. The cake has brown spots all over. Here's the recipe for it:
Cake with white chocolate and sprinkles
Ingredients: 2 eggs, 2 white chocolate bars (3.5 oz each), 2 1/2 cups flour, 1/2 cup sugar, baking powder, 1 1/5 cups sour cream, 3 tablespoons butter, chocolate sprinkles, hazelnuts.
Preparation: First, melt the white chocolate in a water bath and once it cools a bit, add the eggs to it and stir. Add in the sugar and stir, then gradually put in the flour, which you have kneaded with the baking powder.
Finally, add in the sour cream, chocolate sprinkles and finely chopped hazelnuts. Stir the blend well and pour it into a cake form. It is best to bake it on top of baking paper. Put the form in a moderate preheated oven.
If you prefer a more unassuming dessert, you can quickly and easily make a white chocolate mousse. And even though it's quick to make, this sweet temptation is suitable for serving to special guests.
To make it, you will need 1 chocolate bar, about 4 oz, which to break apart and put to melt in a water bath.
To it, add about 1 cup liquid cream and 3 1/3 tbsp sugar. Stir and once the chocolate melts, remove from the stove.
Before you distribute the mixture into suitable cups, put in a few tablespoons of coconut flakes. Distribute into cups, place in a cool area to set. Upon serving, decorate the mousse with raspberries.
The final recipe is for balls of white chocolate and almonds. Melt 7 oz of crumbled white chocolate, 1/3 cup butter and 1/3 cup liquid cream in a water bath. Be careful with the mixture - the cream needs to be smooth and have no whole pieces of chocolate or butter.
Leave the mixture to cool and in the meantime, chop some almonds into pieces. Once the blend is no longer hot, add the nuts. Leave the container for 15 min. in the freezer.
Next, take out the bowl and form balls, no larger than a walnut. Optionally, you can roll them in coconut flakes or finely ground almonds. Store in the refrigerator.
