Foods Recipes

5 oz White chocolate

3 Egg yolks

4 tb Sugar

1/3 c Frangelico

2 tb Lemon juice (fresh squeezed)

2 Clear gelatin sheets

1/4 c Water

3 c Heavy cream; whipped

In the top of a simmering double boiler place the white chocolate and melt it. Keep it warm. In the top of another simmering double boiler place the white chocolate and melt it. Keep it warm. Add the melted chocolate to the egg yolk and stir it in. In another small saucepan place the gelatin and the water. Heat them slightly and mix them together so that the gelatin is totally dissolved. Let the mixture cool to room temperature. Add it to the egg-yolk-chocolate mixture and stir it in well. Carefully fold the whipped cream into the mixture. Place the mousse in the refrigerator for 1 hour, or until it is firm.

2 1/2 c Water

1/3 c Sugar

1/2 ts Vanilla

6 oz White chocolate

1 ts Creme de cassis

-(black currant) 1/4 c Chocolate chips or

-grated semi-sweet -chocolate Boil water and sugar. Simmer 5 min. Move to double boiler, add white chocolate and melt. Cool. Add creme de cassis and vanilla. Freeze in ice cream maker. Fold in chips. Freeze again.

6 T Unsalted butter

8 oz Grated white chocolate

2 Eggs

1/2 c Sugar

1 T Vanilla

1 c Flour

1 c Heaped semi-sweet choc chunk

1. Preheat oven to 350. Grease and flour an 8 inch square baking pan.

Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and

butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted

in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_

6 T Unsalted butter

8 oz Grated white chocolate

2 ea Eggs

1/2 c Sugar

1 T Vanilla

1 c Flour

1 c Heaped semi-sweet choc chunk

1. Preheat oven to 350. Grease and flour an 8 inch square baking pan.

Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and

butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted

in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_

1 Roll, 10" long and 2 1/2"

In diameter or the equi- Valent amount of bread 2 c Heavy cream

1/2 c Milk

1/4 c Sugar

9 oz White chocolate, chopped

1 Egg

4 Egg yolks

Semi-sweet chocolate for Garnish (optional) Cut the roll into eight slices; place on middle rack of a 250F oven and leave until dry, about 20 minutes. In a saucepan, heat 1 1/2 cups of the heavy cream, the milk, and the sugar over low heat, stirring until sugar is dissolved. Add 5 oz. of the white chocolate, stir until melted, and remove from the heat. In a large bowl, whisk the egg and yolks together. Whisk the chocolate mixture into the eggs a little at a time. Tear the bread into 1" pieces, add to the white chocolate custard, and stir to mix. Leave to soak, stirring occasionally, until all the custard has been absorbed by the bread, 1 to 2 hours. Put the mixture into an 8" square, 2" deep baking dish. Put the dish in a slightly large pan and add hot water to come halfway up the sides of the baking dish. Bake the pudding in the water bath at 350F for 45-50 minutes, until the custard is set and the top is golden brown. Serve warm or cold. If you chill it, loosen the sides with a metal spatula and invert the pudding onto a cutting surface. Cut into four squares and cut each square into a triangle. For the sauce, heat the remaining cream in a small pan. Add the remaining 4 oz. white chocolate and melt. If desired, grate some semi-sweet

chocolate and sprinkle on top of the pudding.