Best White Chocolate Cardamom Sauce Recipes

WHITE CHOCOLATE AND CARDAMOM RICE PUDDING WITH MARMALADE AND COINTREAU SAUCE

White Chocolate and Cardamom Rice Pudding with Marmalade and Cointreau Sauce image

Provided by Micah Carr-Hill

Categories Liqueur Dessert Valentine's Day Party Boil Cardamom Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/2 cup short grain rice
1/3 cup golden baker's sugar
1 1/3 cups 1% milk
1/2 cup half-and-half
3 whole cardamom pods, seeds removed and ground to a powder
3 1/2 oz white chocolate, grated
For the Sauce:
1/3 cup marmalade
1/3 cup Cointreau

Steps:

Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half. Add the cardamom powder.
Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender. Add a little hot water if it's looking a little dry.
Remove from the heat and stir in the grated white chocolate. Cover the pan and set aside.
To make the sauce, combine the marmalade with the Cointreau and heat gently in a pan.
Divide the rice pudding between four bowls and drizzle with the sauce.
Serve decorated with a few shavings of white chocolate, if desired.

WHITE CHOCOLATE-CARDAMOM SAUCE

White Chocolate-Cardamom Sauce image

A nice sauce that's not too sweet. Goes well with citrus desserts. I like to use it with my kumquat cake. Has a nice taste of autumn.

Provided by pastryram91

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 4

Ingredients

9 fluid ounces heavy whipping cream
¼ teaspoon ground cardamom
1 vanilla bean, halved lengthwise with seeds scraped free from pod
4 ½ ounces white chocolate chips

Steps:

Pour heavy whipping cream into a saucepan and bring to a low simmer over low heat; add cardamom, vanilla bean seeds, and the vanilla bean pod to the simmering cream.
Remove saucepan from heat and stir white chocolate chips into the cream; stir continually until the chocolate has melted and the mixture is smooth.
Return saucepan to low heat. Cook the sauce, stirring frequently, until thick, 10 to 20 minutes. Strain through a very fine mesh strainer into a bowl.
Let sauce cool for at least 10 minutes before serving.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 9.3 g, Cholesterol 39.3 mg, Fat 14.4 g, Protein 1.4 g, SaturatedFat 8.8 g, Sodium 23.5 mg, Sugar 8.5 g