Best 7 White Chocolate Berry Dessert Recipes

20 BEST WHITE CHOCOLATE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a white chocolate treat in 30 minutes or less!

WHITE CHOCOLATE BERRY DESSERT

Steps:

• In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool. , In a large bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into a greased 13x9-in. baking dish; set aside., For filling, in a small bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers.

WHITE CHOCOLATE AND BERRY PANCAKES

Steps:

• Sift together the flour, baking soda and salt into a bowl. Set aside.
• In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
• Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
• Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.

FROZEN BERRIES WITH HOT WHITE CHOCOLATE

Steps:

• Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
• About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.
• Yield: 8 to 10 servings
• Note: You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well.

WINTER BERRY & WHITE CHOCOLATE POTS

Steps:

• For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.
• For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.
• Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.
• When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.

CHOCOLATE BERRY CHARLOTTE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line 3 baking sheets (work in batches if necessary) with parchment paper and grease with nonstick spray.
• Make the ladyfingers: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
• In a medium bowl, beat together the egg yolks and remaining ½ cup sugar until thick and pale in color, about 3 minutes. Gently fold the yolks into egg white mixture with a rubber spatula. Sift in the flour and salt and fold to incorporate. Transfer the batter to a piping bag or zip-top bag fitted with a large round tip.
• Release the bottom from a 9-inch springform pan and set the ring in the center of a prepared baking sheet. Starting at the center of the ring and working your way outward, pipe the batter in a spiral pattern, about 1 centimeter thick, leaving a ½-inch border around the edge. Remove the ring. With the remaining batter, pipe 40 3-inch (10-centimeter) long by 1-inch (2½-centimeter) wide cookies onto the remaining 2 prepared baking sheet.
• Bake the spiral and cookies for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark. Let cool completely.
• Make the chocolate mousse: In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
• In a medium bowl, pour the hot heavy cream over the chocolate. Stir with a rubber spatula until melted and smooth.
• Fold the chocolate mixture into the whipped cream until incorporated.
• Set the spiral cake base on the bottom of the springform pan and attach the ring. There should be a small gap between the cake and the ring mold. Line the gap on the inside edge of the ring with the ladyfingers, flat sides facing in. You want a snug fit so use as many ladyfingers as needed.
• Pour the chocolate mousse into the center and smooth in an even layer. Chill until set, at least 4 hours in the refrigerator or about 2 hours in the freezer.
• Garnish the charlotte with blackberries, raspberries, chocolate shavings, and mint sprigs. Release the springform and tie a ribbon around the outside of the charlotte.
• Remove the ribbon before slicing and serving. Refrigerate any leftovers for up to 2 days.
• Enjoy!

BERRY AND WHITE CHOCOLATE BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.
• Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
• Pour batter into the prepared pan. Carefully spread into an even layer.
• Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.