Best 20 White Chocolate Sauce 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 BREAD PUDDING WITH WHITE CHOCOLATE SAUCE

Steps:

• Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
• Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
• Place bread cubes in 2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
• Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving.)
• Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.
• Serve pudding warm with warm white chocolate sauce.

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.

PUMPKIN BREAD PUDDING WITH WHITE CHOCOLATE SAUCE

Steps:

• In a large bowl, combine the first 9 ingredients. Add bread cubes; stir to coat. Let stand for 15 minutes. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, heat white chocolate and cream. Cook and stir over low heat until chocolate is melted. Cool until thickened, about 10 minutes. Serve sauce warm with warm pudding. Refrigerate leftovers.

WHITE CHOCOLATE SAUCE

Steps:

• WHITE CHOCOLATE SAUCE: Place chocolate in a small bowl. Bring cream to a boil in heavy small sauce pan. Pour cream over chocolate, whisk until smooth.
• CHOCOLATE SAUCE: In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally. Once boiling, whisk until the brown sugar is dissolved. Remove pan from heat, add chocolates and whisk the mixture until they are melted. Whisk in butter and cinnamon until the sauce is smooth. Let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm.

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.

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.

ULTIMATE WHITE CHOCOLATE MOUSSE WITH CHOCOLATE PHYLLO AND RASPBERRY SAUCE

Steps:

• Melt the chocolate in a double boiler. Reserve at room temperature. In a saucepan, add 4 ounces heavy cream and 1-ounce butter, heat until butter is melted. Reserve. In a mixing bowl, add the egg yolks and whisk in the heavy cream and butter mixture, whisk until blended well. Then pour back into saucepan. Place on a low heat, heat until it thickens, be careful not to boil and not to curdle the yolks (making a creme anglaise). Let cool. Place the chocolate into a mixer with a paddle blade, add the creme anglaise, add the warm heavy cream, whip until cool. Fold in the soft peak cream until smooth (about 15 seconds). Place in a tightly covered plastic container, refrigerate overnight. Serve with crispy phyllo and raspberry sauce.;
• In food processor, combine the raspberries, sugar, and lemon juice. Process to blend. Strain through a fine mesh sieve to remove seeds. Transfer to a sealed container. The sauce may be refrigerated for 2 to 3 days, or frozen up to a month.;
• Preheat oven to 350 degrees. In a saucepan melt the butter. Remove from the heat and stir in cocoa powder. Take a sheet of phyllo pastry dough and brush with butter/cocoa mixture. Then sprinkle with granulated sugar and add another sheet of phyllo on top. Continue to layer the phyllo and brush with butter/cocoa mixture until 5 layers have been assembled. Place the phyllo layers between 2 pieces of parchment, then sandwich the paper/phyllo between 2 sheet pans. Place in oven and bake for 9 minutes or until crisp. May take longer in a conventional oven. Remove from the oven and let cool. Then remove the parchment paper and break up the phyllo into abstract pieces. On 4 plates, layer the mousse the phyllo then mousse, etc. until 3 layers are complete. Then drizzle the raspberry sauce around the mousse and garnish mint and fresh raspberrries.

WHITE CHOCOLATE MOCHA SAUCE

Steps:

• In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
• Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
• Store tightly covered in the refrigerator for up to a week.

WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE

Steps:

• For Panna Cotta:.
• Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
• Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
• Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
• Stir in remaining 1 1/4 cups milk.
• Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
• For Dark Chocolate Sauce:.
• Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
• Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.

SPARKLING WHITE CHOCOLATE CAKE WITH CHAMPAGNE-RASPBERRY SAUCE

Steps:

• Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth.
• Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency.
• Meanwhile, heat oven to 350°F Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour.
• To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm.
• In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat.
• Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans.
• Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely.
• Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature.
• To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
• To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (don't worry if layers blend together). Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce.

WHITE CHOCOLATE SAUCE

Steps:

• Add the cream and butter to a small saucepan.
• Place the pan over low heat until the butter melts and the cream comes to a simmer (stir frequently).
• Pour the hot cream over the chocolate in a bowl, stirring until the chocolate is completely melted and the mixture is smooth and creamy.
• Stir in the vanilla and creme de cacao; serve warm or at room temperature.
• **White Chocolate Almond Sauce--substitute amaretto for the creme de cacao; optional--add 1/2 cup chopped toasted almonds to the finished sauce.
• **White Chocolate Rum Sauce--add 3 Tablespoons gold rum or coconut rum to the finished sauce.

WHITE CHOCOLATE BREAD PUDDING WITH RED BERRY SAUCE

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (do not boil). Stir in bread cubes; set aside.
• In large bowl, beat eggs. Stir in all remaining bread pudding ingredients until well blended. Stir in bread mixture. Pour into casserole.
• Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack 30 minutes.
• Meanwhile, in 2-quart saucepan, combine all sauce ingredients. Cook over medium heat about 4 minutes, stirring constantly, until mixture comes to a boil and thickens.
• Place strainer over 2-cup serving bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve warm bread pudding with sauce.

CARAMELIZED BANANA PURSES WITH WHITE CHOCOLATE SAUCE

Steps:

• For Crumble:
• Preheat oven to 300°F. Stir sugar and butter in medium saucepan over low heat until butter melts. Remove from heat. Mix in flour, nuts and salt. Spread on baking sheet. Bake until dry and golden, about 30 minutes. Cool. Break into small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
• For Filling:
• Stir sugar, 6 tablespoons butter and lime juice in large nonstick skillet over low heat until sugar dissolves. Increase heat to high and stir until butter melts and mixture begins to brown around edges, about 5 minutes. Add bananas and liqueur; stir until bananas are coated with butter mixture, about 2 minutes. Transfer to large bowl and cool.
• Mix 1 cup hazelnut crumble into banana mixture. Place 1 phyllo sheet on work surface (keep remaining phyllo covered with plastic wrap, then damp towel). Brush phyllo with melted butter. Fold phyllo in half crosswise, brush with butter, then fold in half again, forming square; brush with butter. Place generous 1/4 cup filling in center of phyllo square. Bring all edges of phyllo square up toward center and squeeze firmly at top, forming purse. Place on baking sheet. Repeat with remaining phyllo sheets, melted butter and filling, forming total of 10 purses. (Can be prepared 6 hours ahead. Chill.)
• Preheat oven to 350°F. Cover phyllo purses loosely with foil. Bake until purses begin to color, about 30 minutes. Remove foil and continue baking until phyllo is golden, about 15 minutes longer.
• Place 1 purse on each of 10 plates. Spoon 3 tablespoons warm White Chocolate Sauce around each. Sprinkle remaining hazelnut crumble over sauce.

WHITE CHOCOLATE MINT TERRINE WITH DARK CHOCOLATE SAUCE

Steps:

• For terrine: Line 9x5x2 1/2-inch loaf pan with plastic wrap, allowing plastic to overhang edges by 3 inches. Place in freezer. Whisk first 3 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 4 minutes. Remove bowl from over water. Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.
• Using electric mixer, beat cream in another large bowl until stiff peaks form. Fold cream into white chocolate mixture. Spoon mixture into prepared pan; smooth top. Cover and freeze overnight.
• For sauce: Combine first 3 ingredients in heavy medium saucepan. Stir over medium heat until butter melts. Add both chocolates and whisk until smooth. Mix in 3 tablespoons water. Remove from heat; cool slightly. (Terrine and sauce can be made 1 week ahead. Keep terrine frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.)
• Turn frozen terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Place 1 slice on each plate. Drizzle sauce over. Garnish with mint.

WHITE CHOCOLATE MOUSSE WITH DARK CHOCOLATE SAUCE

Steps:

• Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. Pour into medium bowl; cool to barely lukewarm. Using electric mixer, beat 3/4 cup cream in medium bowl to medium-firm peaks. Fold cream into white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead.)
• Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy small saucepan over high heat. Reduce heat to low; add bittersweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely. Garnish with mint, if desired.

WHITE CHOCOLATE GRAND MARNIER SAUCE

Steps:

• Bring the cream to a bare simmer in a saucepan. Meanwhile, place chocolate in a bowl over a saucepan of simmering water. Pour the hot cream into the chocolate and stir or whisk until smooth and combined. Add the liqueur, to taste. Stir to combine and serve.

WHITE CHOCOLATE SAUCE

Steps:

• Place chocolate in small bowl. Bring cream to boil in heavy small saucepan. Pour cream over chocolate; whisk until smooth. (Can be made 1 day ahead. Cool, then cover and chill. Before serving, rewarm in saucepan over low heat, stirring often.)

WHITE CHOCOLATE MOLE SAUCE (MEXICAN)

Steps:

• Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
• In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
• In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
• In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
• Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.

WHITE CHOCOLATE PASSION FRUIT TURNOVERS WITH BLUEBERRY-MINT SAUCE AND COCONUT CREAM

Steps:

• Make the white chocolate passion fruit turnovers:
• In a dry metal bowl set over a pan of barely simmering water, melt the white chocolate. Remove from the heat and add the passion fruit pulp, heavy cream, and salt and stir to combine. Slowly and carefully add the egg yolks, stirring to combine. Place the bowl over the pan of barely simmering water and heat, stirring constantly, until thickened. Remove from the heat, cover, and chill.
• Line a large baking sheet with parchment paper and preheat the oven to 400°F.
• Once the white chocolate filling is completely cold, make the turnovers: Arrange the puff pastry rounds on a work surface and fold each one in half. Fill the turnovers with the chilled white chocolate filling and crimp the edges to seal them closed. (Brush the edges of the pastry with water, if necessary, to seal the turnovers.) Transfer to the prepared baking sheet and bake, flipping them over about halfway through the baking time, until golden brown, about 20 minutes.
• Make the blueberry-mint sauce:
• In a medium saucepan over moderate heat, combine the blueberries, pineapple, water, lemon juice, and sugar. Bring to a simmer and continue simmering for about 3 minutes. Transfer to a blender or food processor, add the mint, and process until smooth. Pour the purée through a fine-mesh sieve into a bowl. If the sauce is very thin, place it in a medium saucepan and simmer until it's reduced to the desired consistency.
• Make the coconut cream:
• In a medium bowl, combine the heavy cream and sugar and whip until medium-stiff peaks form. Fold in the coconut and cinnamon.
• To serve:
• Arrange 2 turnovers on each of 4 plates, drizzle with the blueberry-mint sauce, and top each with a generous dollop of coconut cream.