WHITE CHOCOLATE COFFEE
I made this beautifully layered coffee drink in my Ninja Coffee Bar®. You can also achieve the same effect by slowly pouring the froth over the coffee.
Provided by Yoly
Categories Drinks Recipes Coffee Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Heat milk and sugar substitute in a small saucepan over medium-low heat until simmering, about 2 minutes. Froth hot milk with an immersion blender until foamy.
- Pour white chocolate syrup in a mug. Top with hot milk, holding froth back with a spoon. Pour coffee over syrup and spoon froth over coffee.
Nutrition Facts : Calories 35.3 calories, Carbohydrate 5.2 g, Fat 1.4 g, Fiber 0.5 g, Protein 0.8 g, Sodium 89.7 mg, Sugar 3.7 g
WHITE CHOCOLATE AND LEMON COFFEE CAKE
Fresh, sweet, lemony coffee cake is the perfect way to start your day. This streusel-topped cake has white chocolate chips mixed in, which firm up the texture a bit.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper; set aside.
- Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake.
- Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes.
- Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.
- Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 70 g, Cholesterol 101.6 mg, Fat 26.1 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 15.7 g, Sodium 312.8 mg, Sugar 32.7 g
SKINNY WHITE CHOCOLATE CARAMEL ICED COFFEE
Filled with flavor.
Provided by Yoly
Categories Breakfast and Brunch Drinks
Time 3h5m
Yield 1
Number Of Ingredients 3
Steps:
- Pour 1 cup coffee into an ice tray. Freeze until solid, 3 to 4 hours.
- Place 6 coffee ice cubes in a tall glass; add white chocolate syrup. Pour in cold coffee; add coffee creamer.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 4.8 g, Fat 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 29.5 mg
WHITE CHOCOLATE AND COFFEE MOUSSE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 16 (4-ounce) servings
Number Of Ingredients 8
Steps:
- Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.
- Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
- In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.
SKINNY WHITE CHOCOLATE COCONUT ICED COFFEE
All the decadent flavors of white chocolate and coconut in a low-calorie iced coffee.
Provided by Yoly
Categories Drinks Recipes Coffee Drinks Recipes
Time 2h5m
Yield 1
Number Of Ingredients 5
Steps:
- Pour coffee in ice cube tray(s); place in freezer until frozen solid, 2 to 4 hours.
- Combine coffee cubes, coconut milk, white chocolate syrup, coconut syrup, and sugar substitute in a blender; blend until icy and frothy.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.2 g, Fat 3.8 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 36 mg
APRICOT & WHITE CHOCOLATE COFFEE CAKE
Here's a luscious make-and-take recipe for those holiday brunches you're invited to. It couldn't be simpler or quicker to prepare, and you can vary the preserves to any flavor you have on hand. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan., Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves., For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 332mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
COFFEE-SPICE WHITE CHOCOLATE TRUFFLES
Categories Candy Coffee Liqueur Chocolate Freeze/Chill Christmas Spice Edible Gift Bon Appétit
Yield Makes about 24
Number Of Ingredients 10
Steps:
- Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Mix in espresso powder, ground espresso beans and spices. Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled). Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes.
- Line 2 baking sheets with foil. Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet. Freeze truffles until just firm but still malleable, about 15 minutes. Quickly press or roll each mound into irregular ball. Return to freezer on sheet.
- Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. Remove from over water. Drop 1 truffle into chocolate. Using fork, turn to coat. Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl. Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright. Top with 1 candied violet or 1 espresso bean. Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F. Chill truffles until coating is firm, about 30 minutes. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 20 minutes at room temperature before serving.
ICED WHITE CHOCOLATE COFFEE
This lovely chilled drink is decadent. It is so delicious, rich and creamy. The Ghirardelli chocolate and Godiva liqueur, take this drink to a new level. Enjoy.
Provided by Baby Kato
Categories Beverages
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 575.5, Fat 37, SaturatedFat 23.5, Cholesterol 198.4, Sodium 143.1, Carbohydrate 52.3, Sugar 48.4, Protein 8.3
WHITE CHOCOLATE COFFEE TOFFEE
Super-easy and yummy toffee. I make mine during the holidays for unexpected guests or as a hostess gift. If you can't find plain toffee bits, go ahead and use the chocolate-covered for both toffee needs below.
Provided by Melanie Arsenault
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h15m
Yield 12
Number Of Ingredients 4
Steps:
- Butter a baking sheet and line the baking sheet with waxed paper.
- Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in toffee bits, chocolate-covered toffee bits, and coffee. Remove from heat and spread into prepared baking dish. Refrigerate until hardened, about 1 hour; break into pieces.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 20.8 g, Cholesterol 17.9 mg, Fat 12 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7 g, Sodium 97.8 mg, Sugar 15 g
WHITE CHOCOLATE FRESH CRANBERRY COFFEE CAKE
I love the combination of the fresh cranberries' tartness and the sweetness of the white chocolate. It would make an excellent addition to a holiday brunch or luncheon even. To make it a little more "waistline friendly", I made it with light butter and only 1/2 cup of white chocolate chips. Originally from a Dunkin' Donuts flier.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Grease an 8" square pan, metal or glass.
- Using an electric beater or strong whisk, beat the butter and 1 cup of the brown sugar together in a large bowl until the mixture is light and fluffy.
- Beat in one egg until thoroughly incorporated.
- Repeat with the second egg.
- In another bowl, mix the flour, baking soda, baking powder, and salt together. Alternate adding the dry mixture and buttermilk in this way: add a third of the dry mixture then half the buttermilk followed by a third of the dry mixture and the rest of the buttermilk. Add the remaining flour mixture and gently stir until you have a rich looking batter.
- Add the cranberries and 3/4 cup of white chocolate chips.
- Pour the batter into the pan, smoothing it out.
- Sprinkle 1/2 cup brown sugar and 1/4 cup white chocolate chips on top. Bake in the center of oven for 1 1/4 hours (75 minutes) until the center is firm when you gently press it.
- Allow the pan to cool on a rack for at least 20 minutes before removing the cake from the pan.
Nutrition Facts : Calories 539.1, Fat 23.1, SaturatedFat 13.9, Cholesterol 91.4, Sodium 362.8, Carbohydrate 77.4, Fiber 1.9, Sugar 48.8, Protein 7.2
WHITE CHOCOLATE, COFFEE AND ALMOND MINUTE TAPIOCA PUDDING
Want to add a little excitement to your tapioca pudding? Try adding some white chocolate, almond extract and instant coffee. That oughtta do it!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Beat first 5 ingredients with whisk in medium saucepan until blended; let stand 5 min. Add chocolate.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in extract.
- Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 80 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 23 g, Protein 6 g
RASPBERRY-WHITE CHOCOLATE COFFEE CAKE
Raspberries and white chocolate star in a glazed, streusel-topped coffee cake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and sides of 10-inch angel food (tube cake) pan with shortening or cooking spray; lightly flour. In small bowl, mix all streusel ingredients; set aside.
- In large bowl, beat all coffee cake ingredients except raspberries with electric mixer on low speed until moistened. Beat on medium speed 1 minute, scraping bowl occasionally.
- Spread two-thirds of the batter in pan. Top with raspberries. Carefully spread remaining batter over raspberries. Sprinkle streusel over batter.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean and top is golden brown.
- Cool coffee cake 10 minutes. Meanwhile, in 1-quart saucepan, heat all glaze ingredients over low heat, stirring constantly, until mixture is smooth and thin enough to drizzle. Remove coffee cake from pan. Drizzle glaze over warm coffee cake. Serve warm.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 36 g, TransFat 0 g
WHITE CHOCOLATE COFFEE
Make and share this White Chocolate Coffee recipe from Food.com.
Provided by MTpockets
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine the chocolate and the 1/2 and 1/2 and heat over very low heat, stir constantly, until smooth and chocolate is melted.
- Remove from heat and add hot coffee to chocolate mixture and stir.
- Pour into mugs, top with whipped cream and enjoy.
- **** You may also Microwave the cream and chocolate Mixture on High for approximately Two minutes but watch closely and stir often.
Nutrition Facts : Calories 310.1, Fat 20.6, SaturatedFat 12.6, Cholesterol 28.3, Sodium 67.8, Carbohydrate 27.8, Sugar 25.2, Protein 4.6
CHOCOLATE SEASHELLS WITH WHITE COFFEE ICE CREAM PEARLS
Steps:
- At least 1 day before serving, start the ice cream: Heat the coffee beans, half-and-half, heavy cream, and vanilla bean in a saucepan over medium heat just to a boil, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. Turn off the heat and let cool. Cover and refrigerate overnight to infuse the coffee flavor.
- The next day, whisk the egg yolks and sugar together in a bowl. Strain the vanilla and coffee beans out of the cream mixture and re-warm it in a heavy saucepan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. In a thin stream, whisk half of the cream mixture into the egg yolk mixture, then pour in the remaining half and whisk well.
- Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
- Pour the cream mixture through a fine sieve into a bowl. Rest the bottom of the bowl in the ice bath. Let the mixture cool for 2 hours, stirring occasionally. Then freeze according to the directions of your ice cream machine.
- Chocolate Shells: Cut pieces of aluminum foil large enough to more than cover the back side of each clam shell. Cover the back (outside) of each shell with foil, folding it over the rim to hook it tightly to the shell. Press the foil against the surface, rubbing to smooth it so that it acts as a skin for the shell. Arrange the wrapped shells on a pan, with the wrapped sides facing up. Melt the chocolate. Spoon 1 to 2 tablespoons of chocolate onto the wrapped side of one shell, spreading it with the back of the spoon to cover the shell all the way to the edge. As needed, add more chocolate until the entire back of the shell is well coated with chocolate. Repeat with the remaining shells and chocolate. Refrigerate until set, about 20 to 30 minutes.
- Once the chocolate is set, carefully unhook the foil from all around the rim of the shell. Lift the real shell out of the foil, leaving you with the chocolate-covered foil cups. Place the shells back in the refrigerator for 15 minutes to re-harden. Taking the shells out of the refrigerator one at a time, carefully peel the foil back to reveal the chocolate shell. Repeat with the remaining shells. Store in an airtight container until ready to serve. (The shells can be made up to 1 week in advance.) To serve, pour raw sugar on a platter to look like sand. Place a scoop of ice cream in each clam shell and rest it on the sand. Serve immediately.
VANILLA COFFEE WHITE HOT CHOCOLATE
Skip the coffee shop and serve up a white chocolate mocha recipe right at home. For an adults-only spin, add a splash of brandy to the mix.
Provided by Annacia
Categories Beverages
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium heavy saucepan combine white chocolate and 1/3 cup of the milk.
- Cook and stir over low heat until chocolate is melted. Add the remaining 1 2/3 cups milk.
- Cook and stir over medium heat until heated through.
- Stir in coffee and vanilla.
- Serve in latte mugs or drinking bowls. If desired, top with ice cream and sprinkle with given choices.
- Brandied White Hot Chocolate:.
- Prepare as directed, except add 2 to 3 tablespoons brandy to white chocolate mixture when adding the coffee and vanilla.
Nutrition Facts : Calories 288.3, Fat 25.7, SaturatedFat 15.5, Cholesterol 17.1, Sodium 60.3, Carbohydrate 5.7, Sugar 0.1, Protein 4
BAILEYS AND WHITE CHOCOLATE COFFEE FUDGE
Make and share this Baileys and White Chocolate Coffee Fudge recipe from Food.com.
Provided by djmastermum
Categories Candy
Time 25m
Yield 16 squares
Number Of Ingredients 7
Steps:
- Grease the cake tin with butter and chop up your white chocolate into small pieces, the smaller the better. Put both to one side.
- Measure out 125ml of Baileys and pour it into the saucepan.
- Add the milk, butter and caster sugar and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted - this will take about 10 minutes, and it's best not to rush it.
- Turn up the heat to medium and let the mixture gently simmer while stirring constantly. You want the bubbles to be calmly breaking the surface for 10 minutes.
- Remove the pan from the heat and stir in your chopped-up chocolate and last 25ml of Baileys. Keep stirring until the chocolate has melted and you have a beautifully smooth consistency; this will take about 3-5 minutes.
- If the chocolate is being a bit slow to melt, put the pan back over a low heat and stir until silky smooth.
- Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely.
- Remove from the fridge, run a knife around the edge and push the bottom out to release the fudge from the tin. Cut into pieces and enjoy!
Nutrition Facts : Calories 233.3, Fat 9.2, SaturatedFat 5.6, Cholesterol 12.8, Sodium 38.2, Carbohydrate 35.2, Sugar 34.9, Protein 1.5
SWISS WHITE CHOCOLATE COFFEE
Make and share this Swiss White Chocolate Coffee recipe from Food.com.
Provided by Annacia
Categories Beverages
Time 12m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the half and half and chocolate together in a saucepan until melted and smooth.
- Stir in coffee and brandy, serve with whipped cream and a cherry on top.
BAILEYS COFFEE AND WHITE CHOCOLATE FUDGE RECIPE - (4.4/5)
Provided by kdet
Number Of Ingredients 6
Steps:
- Grease a cake tin with butter and chop white chocolate into small pieces. Measure out 3/4 cup of Baileys and pour into a saucepan. Add the milk, butter and sugar, and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted. Turn up the heat to medium and let the mixture gently simmer while stirring constantly. Leave the mixture to bubble slightly for 10 minutes. Remove the pan from the heat and stir in chopped-up chocolate and last 1/4 cup of Baileys. Keep stirring until the chocolate has melted and you have a smooth consistency. Transfer to the tin and chill in the fridge for at least two hours, or until it has set completely. Remove from the fridge, cut into pieces and serve.
CHOCOLATE GANACHE CAKES WITH WHITE-COFFEE FOAM
Categories Cake Coffee Chocolate Dairy Dessert Bake Valentine's Day New Year's Eve Winter Anniversary Birthday Party Ramekin Double Boiler Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make coffee foam:
- Toast coffee beans with brown sugar in a 2-quart heavy saucepan over moderately low heat, stirring constantly to evenly toast beans, until sugar is melted and beans are color of almond skins, 12 to 15 minutes.
- Add coconut milk and simmer (mixture will bubble up and steam, and sugar will harden), stirring occasionally, until sugar is dissolved, about 5 minutes. Pour through a sieve into a metal bowl and stir in cream.
- Set metal bowl in a larger bowl of ice and cold water to chill, stirring occasionally.
- Transfer sauce to siphon and screw on top tightly. Unscrew charge holder from head and put in a charger. Reattach charge holder and screw on tightly. Gas will be released into siphon (with a whooshing sound) within a few seconds. Chill filled siphon at least 1 hour to produce a stiffer foam. Remove and discard first charger. (As you unscrew charge holder, you'll hear a brief hissing sound.) If fitting from holder comes out attached to charger, just remove charger and reattach fitting. Screw on second charger and chill at least 15 minutes (longer if a test of foam is not thick enough).
- Make cakes:
- Preheat oven to 400°F. Butter and flour 8 (4-oz) ramekins, knocking out excess flour, and put on a baking sheet.
- Whisk together whole eggs, yolks, and sugar until combined well.
- Melt chocolate and butter in a double boiler or a metal bowl set over a saucepan of simmering water, stirring.
- Remove top of double boiler or bowl from heat and whisk egg mixture into it. Sift flour evenly over chocolate mixture and fold in until just combined.
- Divide among ramekins and bake in middle of oven until cakes begin to puff but centers are not set, 12 to 13 minutes.
- Shake siphon well, about 1 minute. Turn upside down and press lever to fill a bowl with coffee foam.
- Serve cakes in ramekins with coffee foam on the side.
WHITE CHOCOLATE MOCHA COFFEE CAKE
Make and share this White Chocolate Mocha Coffee Cake recipe from Food.com.
Provided by Pinay0618
Categories Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 342.2, Fat 18.4, SaturatedFat 11.2, Cholesterol 71.2, Sodium 187.5, Carbohydrate 41.5, Fiber 0.5, Sugar 25.9, Protein 3.8
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