White Chocolate Mint Cappuccino Food

WHITE CHOCOLATE CAPPUCCINO

Steps:

• Place white chocolate chips in mug.
• Heat milk and white chocolate syrup in a saucepan over medium heat over a low simmer. Froth hot milk using an immersion blender.
• Pour hot coffee over chocolate chips. Carefully pour frothed milk over brewed coffee.

WHITE CHOCOLATE MOUSSE

Steps:

• Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
• The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

WHITE CHOCOLATE CAPPUCCINO

Steps:

• Pour milk into heavy medium saucepan.
• Scrape in seeds from vanilla bean.
• Add bean and seeds.
• Bring to boil.
• Remove from heat.
• Add white chocolate; whisk until melted and smooth.
• Whisk in brandy and vanilla extract.
• Using tongs, remove vanilla bean.
• Return white chocolate mixture to low heat; whisk until frothy, about 1 minute.
• Pour hot coffee into mugs.
• Ladle white chocolate mixture over.
• sweeten if you wish.
• Sprinkle with cocoa powder and serve.

WHITE CHOCOLATE MINT CAPPUCCINO

Steps:

• Put all ingredients in blender.
• Blend until the mixture is creamy. Serve warm.

WHITE CHOCOLATE TRUFFLES

Steps:

• Gather the ingredients.
• Place the white chocolate chips, butter, heavy cream, and salt in a medium microwave-safe bowl and microwave in 30-second intervals until melted, about 1 to 2 minutes. Because white chocolate is prone to overheating, it's a good idea to stop heating it before all the chips are melted, and simply stir until the residual heat melts all the chocolate.
• If you are using any flavorings or liqueurs, stir them in until well mixed.
• Place plastic wrap over the top of the white chocolate and refrigerate until firm enough to scoop, about 2 hours.
• Use a teaspoon or a small candy scoop to form small 1-inch balls.
• Dust your hands with confectioners' sugar and roll the truffles between your palms to make them round.
• Place the balls on a waxed or parchment paper-lined baking sheet and refrigerate while you prepare the white candy coating.
• Place the white candy coating in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
• Use dipping tools or a fork to dip a white chocolate truffle into the white coating. Hold it over the bowl so the excess coating can drip down back into the bowl, then place it back on the baking sheet.
• If you want to top the truffles with anything, like sprinkles, nuts, or coconut, do it right away before the white chocolate sets.
• Repeat this process with the remaining truffles. Refrigerate the tray briefly, for 10 to 15 minutes, until the white coating is set.

WHITE CHOCOLATE CAPPUCCINO

Steps:

• Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Add white chocolate; whisk until melted and smooth. Whisk in brandy and vanilla extract. Using tongs, remove vanilla bean. Return white chocolate mixture to low heat; whisk until frothy, about 1 minute.
• Pour hot coffee into mugs. Ladle white chocolate mixture over. Sprinkle with cocoa powder and serve.