caramelized white chocolate

a dark, rich cookie with chunks of caramelized white and semi sweet chocolate in every bite. sweet, nutty, with a hint of spicy chai; chewy in the center with a slight crisp around the edges. these cookies are packed full of flavor and are sure to be a new holiday favorite.

double chocolate chai tahini cookies

c all purpose flour (240 grams)

tsp baking powder

tsp baking soda

tsp chai spice (see recipe notes for custom blend)

cocoa (32 grams)

tsp salt

c light moscovado sugar (330 grams) ((sub with packed light brown))

c tahini, well stirred

vanilla bean paste ((sub with vanilla extract))

chocolate

To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool to room temperature (15 minutes), stir then chill in the fridge an addional 20-25 minutes. The butter should begin to solidify, but shouln&#x27;t be cold. If its cold, let come to room temperature for 5 minutes.

In a separate bowl, whisk together flour, baking soda and powder, salt and chai spice. Set aside. In a mixing bowl, with paddle attachment, cream together the browned butter, sugar and tahini until light and fluffy (3-4 minutes). Beat in cocoa powder until well combined. Add in eggs and yolk one at a time, beating until each is well incorporated. Add vanilla and beat until well incorporated.

Add dry ingredients to the wet 1/2 at a time. Mix on lowest setting until JUST combined. Do not overmix. Gently fold in assorted chocolate chips, chunks or disks. Cover the mixing bowl with pastic wrap. Chill in the fridge at least 1-2 hours and up to overnight. Scoop dough out using a 2&quot; cookie scoop with trigger release onto a parchment lined baking sheet.

Bake at 350F for 12-16 minutes or until cookies are set around the edges. The center may still look slightly underbaked. Pull cookies from the oven, cool on the cookie sheet placed on top of a cooling rack for 3 minutes. Using a spatula, gently remove cookies from the pan, onto a cooling rack and cool an additional 10 minutes.

Here's what you need: white chocolate, unsalted butter, sugar, brown sugar, vanilla extract, large egg, all-purpose flour, baking soda, kosher salt, espresso powder, unsalted butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla extract, marshmallow fluff

Spiced White Chocolate Mocha Whoopie Pies Recipe by Tasty

oz white chocolate

unsalted butter, softened

sugar

brown sugar

vanilla extract

all-purpose flour

baking soda

salt

espresso powder

unsalted butter

cinnamon

allspice

nutmeg

heavy cream

marshmallow fluff

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Caramelize the white chocolate: Add the white chocolate to a medium heatproof bowl and microwave in 45-second intervals, stirring between, until golden brown in color and completely melted and smooth.

Pour half of the melted chocolate onto a parchment paper-lined baking sheet and spread into an even layer. Freeze for 30 minutes, or until solid. Reserve the remaining melted chocolate.

Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.

Make the cookie dough: In a medium bowl, combine the butter, granulated sugar, brown sugar, and vanilla extract in a bowl and beat with an electric hand mixer until fluffy.

Add the egg and continue beating until fully incorporated.

Add the reserved melted white chocolate and beat to combine.

Sift in the flour, baking soda, salt, and espresso powder,l and fold into dough until no dry spots remain.

Chop the frozen white chocolate into chip-size pieces. Fold into the cookie dough.

Scoop the dough onto the prepared baking sheets, 6 cookies per pan, and bake for 12 minutes, until golden.

Make the filling: In a large bowl, combine the butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla, and marshmallow fluff, and beat with a hand mixer until well combined and fluffy.

To assemble the pies, spread 2-3 tablespoons of filling on the flat sides of half of the cookies. Sandwich with the remaining cookies.

https://vid.tasty.co/output/121362/landscape_480/1545933221

a classic chocolate slice and bake cookie made with plenty of caramelised white chocolate, black cocoa and rye flour (optional)

Salted Black Cocoa Sables with Caramelised White Chocolate Chunks

plain flour

wholemeal rye flour

black cocoa powder

sea salt

caster sugar

light brown sugar

tsp vanilla extract

caramelised white chocolate

To make the cookie dough sieve the flours, cocoa powder and baking soda into a large bowl, pushing any lumps of cocoa powder through the sieve. I avoid sieving unless necessary and this is one of those time. Cocoa powder often forms little lumps so it’s always important to sieve it unless you want little dry pockets throughout your recipe. Add the salt and whisk everything together.

Place the butter and sugars into the bowl of an electric stand mixer, fitted with the paddle attachment, and on medium speed beat tother for about 2-3 minutes just until smooth and creamy (you can do this with an electric hand mixer too if you want). We don’t want to beat lots of air into the butter we just want to make it soft enough that the flour mixture combines easily so don’t overdo it at this stage. Add the vanilla and mix briefly to combine.

Turn the mixer off and pour in the flour mixture. We don’t want to make a huge mess and have a cloud of flour and cocoa powder cover every surface in your kitchen so cover the bowl of the mixer with a kitchen towel and then gently pulse the mixer on and off just to get the flour combined a little before turning the mixer to low to mix it in properly. We want to mix in the flour just until it disappears into the butter but before the mixture forms a ball of dough, it should still look a little crumbly.

Add the chunks of caramelised white chocolate and mix briefly just to distribute. Tip the dough out onto the worksurface and use your hands to briefly bring together as a uniform dough. Cut the dough into two roughly equally sized pieces and set one aside for the moment. Form each ball of dough into a log that is roughly ??cm thick. Roll the log of dough in parchment or clingfilm and refrigerate until firm, about 3-4 hours. Repeat with the second piece of dough.

When ready to bake preheat the oven to 160ºC (140ºC Fan) 325ºF and line a couple baking trays with parchment paper. Unwrap one of the logs of dough and use a sharp knife to cut into slices about 1/2 an inch, just over a cm, thick. Place them onto the prepared baking trays leaving just a little space between. The cookies will spread but not significantly. Sprinkle each with a little extra flaked sea salt, unless you are one of those people that have sent me angry emails about your hatred of salt being sprinkled onto cookies you guys can leave it off and stop emailing me. Bake in the preheated oven for 14 minutes. The cookies wont look done, they’ll be incredibly dark so you cant use visual clues and if you press them they’ll feel too soft but trust the process, as the cookies cool they crisp up leaving you with a wonderful sable texture. Sable is French for sand and these cookies should have a slightly crumbly, almost shortbread like texture.

Kept in a sealed container these cookies will keep for about 4-5 days.

This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse cake. It is an outstanding dessert that will definitely delight your family and guests.

Apricot and Caramelized White Chocolate Mousse Cake

oz (300 grams) apricots (, pitted)

(50 grams) sugar

tbsp (15 milliliters) lemon juice

tbsp (5 grams) gelatin powder

tbsp (30 milliliters) cold water

eggs

(70 grams) sugar

tsp (1 grams) salt

(70 grams) ground almonds

tbsp (10 grams) flour

tsp (3 grams) almond extract

tbsp (14 grams) butter (, melted)

2.5 oz (70 grams) cookie crumbs

(50 grams) almonds (, chopped)

(60 grams) dried apricots

3.5 oz (100 grams) white chocolate

tbsp (30 grams) whipping cream

oz (230 grams) white chocolate (, cut in small pieces)

(160 grams) whipping cream

gelatin powder

tbsp (45 ml) cold water

2.5 oz (70 grams) white chocolate

oz (30 grams) white chocolate (, for tempering)

edible gold paint

In a small saucepan place the pitted apricots, sugar and lemon juice and place over medium-high heat. Bring to a simmer, cook for about 10-15 minutes until thickens and remove from heat. Pass through a strainer to turn into puree.

In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.

Dissolve gelatin over very low heat and mix with the apricot puree.

Line a 7 inch (18 cm) round pan with plastic wrap.

Pour the apricot puree into the pan and freeze for at least 2 hours or even overnight. Cover with plastic wrap after the first hour.

First prepare the apricot jelly.

Preheat the oven to 325F (160C). Grease a 8 inch (20cm) pan and line with parchment paper.

In a large bowl add eggs, sugar, salt and almond extract. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.

Gradually fold in ground almonds, flour and in the end incorporate melted butter.

Pour the batter into the prepared pan and bake for about 20-25 minutes until golden and a toothpick inserted into the center of the cake comes out clean.

Remove from the oven, let it cool in the pan over a cooling rack.

Prepare almond cake.

Melt chocolate and cream over a bain-marie.

In a medium bowl combine cookie crumbs with chopped almonds and dried apricots. Add melted chocolate and stir to combine.

Cut the sponge into a 7 inch (18cm) disk using a cake ring. Place the ring around the sponge. Spread the crunch on top of the sponge and freeze until you prepare&nbsp; the mousse.

Prepare apricot chocolate almond crunch.

Preheat the oven to 300F (150C). In a heat proof bowl add the white chocolate and melt over bain-marie.

Spread on a parchment paper lined baking sheet.

Bake for 10-13 minutes until golden brown and turn into crumbs. Let it cool.

In a heat proof bowl add the caramelized white chocolate crumbs and 2/3 cup (160g) whipping cream and melt over bain-marie.

Sieve to make sure no lumps remain.

Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.

Whip the remaining 1 1/2 cup (360g) cold whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.

Prepare the caramelized white chocolate mousse.

Place the frozen sponge crunch into the center of a serving platter. Place a 8 inch (20cm) ring around it and line it with acetate sheet for easier removal.

Pipe about half of the mousse on sides and top. Add apricot jelly into the middle and add the rest of the mousse on top. Smooth the top using an offset spatula.

Cover and refrigerate for 4-6 hours or overnight.

Assemble the cake.

Melt 2.5 oz (70g) white chocolate over bain-marie. Remove from heat and add 1 oz (30g) white chocolate for tempering. Stir until melted.

Spread chocolate evenly into a thin rectangle on parchment paper. Let it set slightly to room temperature until it no longer sticks to your finger or if in a hurry refrigerate for about 10-15 minutes.

Cut into squares or rectangles and refrigerate to set completely.

Decorate cake with fresh orange flowers and chocolate rectangles. Dust chocolate with edible gold paint.

Prepare chocolate decoration.

https://content.jwplatform.com/videos/O5RFv8u9.mp4

This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse. It is an outstanding dessert that will definitely delight your family and guests.

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