Best 20 White Chocolate Cream Recipes

WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE

Steps:

• For sauce:
• Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
• For bread pudding:
• Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
• Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
• Drizzle bread pudding with sauce and serve warm.

WHITE CHOCOLATE AND RASPBERRY ICE CREAM

Steps:

• Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
• Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
• Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
• Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

WHITE CHOCOLATE-CREAM CHEESE FRUIT TART

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
• Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
• Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
• Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
• Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
• Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• Line a regular sized muffin tin with cupcake papers.
• Sift flour, baking powder and salt together in a bowl.
• In a measuring cup combine egg whites, coconut milk and extracts.
• Cream together sugar and butter with an electric mixer on medium speed.
• Blend until butter lightens in color and texture, 4 minutes.
• Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
• Fold in coconut using a rubber spatula.
• Scoop batter into prepared tin, filling each about 3/4 full.
• Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
• Cool in the pan 5 minutes; remove completely.
• For frosting, beat cream cheese and butter with an electric mixer until smooth.
• Add melted white chocolate and lime juice; beat to blend.
• Add powdered sugar and beat until smooth (it will be gooey).
• Spread 3 Tbsp frosting on each cupcake.
• Top cupcakes with coconut.

DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM

Steps:

• For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
• Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
• For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
• For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
• Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
• Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.

WHITE CHOCOLATE BANANA CREAM PIE

Steps:

• To make the sugar dough: Combine the butter and sugar in a food processor until just blended (or cut the ingredients together with a pastry blender).
• Add the egg pulsing or tossing to combine.
• Add the flour and mix until it is just incorporated, no longer.
• Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap or wax paper and chill for at least 30 minutes.
• Preheat the oven to 350°F, place the oven rack in the lower third of the oven.
• Roll out the dough on a floured surface until it is about 1/8 inch thick.
• Gently fit it, without stretching, into a buttered 10-inch Tart pan (preferably with a removable bottom and fluted sides).
• If you do not have a tart pan, you can use 10 inch or deep 9 1/2 inch pie pan.
• Trim off the excess dough, leaving a 3/4 inch overhang.
• Tuck in the overhanging dough, pressing the edges of the crust against the sides of the pan and forming a high, fluted border.
• Line the dough with a sheet of buttered foil (buttered side down) and weigh down with weights or beans.
• Bake the shell until the sides are set, about 12 minutes.
• Carefully remove the weights and foil and gently prick dough all over with a fork.
• Continue to bake until pale gold and baked through, about 5 minutes.
• Cool the pie shell completely on a wire rack.
• Making the White Pastry Cream: Bring the milk and vanilla bean to a boil.
• Meanwhile, whisk the egg yolks and sugar in a bowl until pale and light, about 1 1/2 minutes.
• Whisk in the cornstarch until smooth.
• Remove the saucepan from the heat, and whisk 1/4 cup of the hot milk into the egg yolk mixture.
• Repeat once or twice.
• Scrape the warmed egg yolk mixture into the saucepan with the remaining milk and return to a boil, whisking the entire time, boil for one minute.
• Remove the pastry cream from the heat, and whisk in the butter and white chocolate until smooth.
• Strain the custard into a clean bowl.
• Place a sheet of wax paper or plastic wrap directly on the surface of the cream and refrigerate until cooled.
• Shortly before serving time, whip the cream until nearly stiff.
• Thinly slice the bananas and toss with the lemon juice.
• Fold the bananas and the liquers into the chilled pastry cream and gently fold in the whipped cream until blended.
• Fill the cooled pie shell with the filling.
• Gently scatter the chocolate curls over the filling, covering the tart completely.
• Very lightly dust the chocolate curls with cocoa powder and serve.
• To make the chocolate curls: Melt the white chocolate in a double broiler until smooth.
• Pour the chocolate onto a marble slab or the back of a smooth baking sheet.
• With a spatula, spread out the chocolate into an even 1/8 thick layer.
• Set aside to cool to room temperature.
• Push a chef's knife blade away from you through a 4 inch width of chocolate, forming a loose curl.
• Continue to form chocolate curls with the remaining chocolate.
• With a large spatula, very gently transfer the curls to a baking sheet and refrigerate until needed.

RASPBERRY-WHITE CHOCOLATE CREAM CAKE

Steps:

• In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
• Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
• In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
• Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
• Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
• In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
• Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

WHITE CHOCOLATE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
• In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
• In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
• In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
• In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
• Add carrots, walnuts & pineapple, mixing until well combined.
• Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
• On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
• FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
• Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
• Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
• Press chopped walnuts into the sides of the cake & ENJOY!

WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
• The water must not touch the bottom of the bowl.
• Remove the pot from the heat and stir until the chocolate begins to melt.
• Return to the heat if the water cools, but be careful it does not get too hot.
• Stir until smooth.
• (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
• In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
• Gradually beat in the cooled chocolate until smoothly incorporated.
• Beat in the butter and lemon juice.
• Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
• Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
• Allow to come to room temperature before rebeating.
• Pointers for success: Do not overheat the chocolate and stir constantly while melting.
• Be sure no moisture gets into the melted chocolate.
• Beat constantly while adding the chocolate to prevent lumping.
• If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
• Buttercream may separate slightly if room temperature is very warm.
• This can be corrected by setting the bowl in ice water and whisking the mixture.
• The buttercream becomes spongy on standing.
• Rebeat to restore smoothy creamy texture.
• Use ice to chill your hand during piping to maintain firm texture of the buttercream.

WHITE CHOCOLATE CREAM PIE

Steps:

• Microwave 5 squares white chocolate and 3 tablespoons of cream in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is melted and mixture is smooth.
• Beat in softened cream cheese and confectioners' sugar. Gently fold in the whipped cream until no streaks remain. Spoon into crust.
• Melt remaining square of white chocolate in the microwave. Drizzle melted white chocolate on top of pie. Chill in refrigerator overnight.

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.
• Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.
• Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.
• Add sugar and mix until frosting is light and fluffy (add extra confectioners' sugar if frosting is too soft. Store 2 weeks refrigerated.

CHOCOLATE PASTA WITH CHOCOLATE HAZELNUT CREAM SAUCE, WHITE CHOCOLATE SHAVINGS AND FRESH BERRIES

Steps:

• For the pasta: Sift together the flour, cocoa and sugar. Add a pinch salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center, making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the chocolate syrup and vanilla. Gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour.
• If the dough is too dry, add a little water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. Shape into a disc, cover with plastic wrap and let rest in the fridge, 20 to 30 minutes.
• Divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking.
• For the sauce: Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.
• Cook the chocolate pasta in a large pot of boiling water, 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency.
• Mound the pasta and sauce on dessert plates and garnish with the fresh berries, a dollop of creme fraiche, white chocolate shavings and skinless toasted chopped hazelnuts, to garnish.

WHITE CHOCOLATE CREAM PIE

Steps:

• In a saucepan, combine sugar and cornstarch; gradually whisk in milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; stir in white chocolate and vanilla. Let stand until chocolate is melted, stirring occasionally. Pour into pastry shell. Refrigerate for at least 3 hours. , For holly leaf garnish, melt 1/2 oz. white chocolate; tint with red food coloring. Place in a pastry or plastic bag. Pipe 24 small berries on waxed paper; let stand until hardened. Melt remaining white chocolate; tint with green food coloring. Spread into a rectangle on waxed paper; let stand at room temperature until harden. Using a 1-1/2-in. holly leaf cookie cutter, cut 18 leaf shapes. , Just before serving, beat cream and confectioners' sugar until soft peaks form; spread over pie. Garnish with holly leaves and berries. Store in the refrigerator.

DARK CHOCOLATE ORANGE SOUFFLé WITH WHITE CHOCOLATE CHUNK WHIPPED CREAM

Steps:

• To make the souffle:
• Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.)
• Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.
• Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)

WHITE CHOCOLATE-CHERRY CHIP ICE CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be very thick). Pour into pan.
• Bake 29 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, place ice cream in refrigerator 1 hour to soften.
• Cut cake into 1- to 1 1/2-inch squares with serrated knife. In very large bowl, stir ice cream until very soft. Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm.
• Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth. Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold.
• Beat white chocolate mixture on high speed until soft peaks form (do not overbeat or mixture will look curdled). Spread over ice cream cake.
• In microwavable food-storage plastic bag, place hot fudge topping; seal bag. Microwave on High about 15 seconds or until melted; squeeze bag until topping is smooth. Cut off tiny corner of bag; squeeze bag to drizzle topping over cake. Serve immediately, or cover and freeze.

BANANA LAYER CAKE WITH WHITE CHOCOLATE-CREAM CHEESE FROSTING AND WALNUTS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.
• For frosting:
• Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.
• Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.
• Slice remaining banana; arrange slices atop cake and serve.

MASCARPONE AND DARK CHOCOLATE CREAM IN WHITE CHOCOLATE CUPS

Steps:

• Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
• Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
• Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
• Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Put some water in the bottom of a double boiler and make sure it won't touch the bottom of the upper part of the double boiler. Bring to a boil. Then break the white chocolate into the top of the double boiler and take it off the heat. Stir till melted. Put back on the heat IF the water has cooled too much, but be very careful because it can burn easily. It can take about ten minutes. Stir till smooth, then let cool. In mixing bowl beat the cream cheese till smooth and creamy. Gradually beat in the cooled white chocolate till smoothly incorporated. Beat in the butter and lemon juice or vanilla. Use immediately or if you refrigerate it, bring it room temperature and beat it again to prepare it to use for frosting a cake. Don't heat it! This can hold up well and be used to decorate providing it doesn't get to warm. Adjust quantities to cover wedding cake depending on how large.

PEACH AND WHITE CHOCOLATE BREAD PUDDING WITH SCHNAPPS WHISKEY SAUCE AND CHANTILLY CREAM

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. In a 2-quart saucepan, combine the white chocolate, half-and-half, cinnamon, and butter. Cook over medium-low heat, stirring often, until smooth. Remove from heat and set aside.
• Place croissant pieces in a large bowl and stir in the white chocolate mixture, blending well and breaking up the croissants. In bowl of electric mix, combine eggs and sugar; beat at medium speed until thickened, about 7 minutes.
• Add the peaches, pecans, and vanilla; beat just to blend. Fold egg mixture into the croissants, blending well. Turn out into prepared baking dish and bake in preheated oven for 45 to 55 minutes, or until a knife inserted in center comes out clean. Set aside to cool.
• To serve, slice the warm pudding into squares. Place a portion of the peach sauce in the bottom of each serving bowl and set a square of pudding in the center. Top with a large dollop of Chantilly cream.