White chocolate Archives - The Sweet Rebellion
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Edible Gifts, Recipes, Sweets & Treats / 23.11.2018

If you're looking for an easy edible gift this festive season, look no further! This Cranberry and Pistachio Fudge uses only white chocolate and condensed milk as the base, plus there's no sugar thermometer required. So technically it's not real fudge (made with butter, sugar and cream) but I'm all for shortcuts at this very busy time of year! It's hard to believe something so delicious takes less than 10 minutes to prepare. The white chocolate makes the fudge extra creamy and sweet, then the cranberries add a lovely bit of tartness. Add to that the crunchy chunks of gingersnaps and...

Brownies & Bars, Recipes / 25.06.2018

Blondies are perhaps considered to be the less popular sister of the Brownie. Why? Because, for most people chocolate trumps vanilla. However, after tasting these Brown Butter Blondies, I'm certainly questioning where my preference lies. By simply browning the butter beforehand, the flavour of these Blondies is enhanced with a delicious nuttiness. The texture is not cake-like, but dense and moist when you sink your teeth into one. A bit of crunch from some toasted hazelnuts, a burst of sweetness from white chocolate chunks and there you have it - the perfect Blondie. Ingredients: (Makes 16) 175g butter 225g brown sugar (I used light muscavado) 2...

Desserts, Muffins & Buns, Recipes / 01.06.2018

Doughnuts are right up there with my favourite treats in the whole world. Light and fluffy on the inside, crispy fried on the outside and then either filled with or covered in something sweet and decadent. What's always put me off making my own is the whole frying business. Being as clumsy as I am, the thought of litres of bubbling hot oil anywhere near me made me a little nervous. Until I discovered the wonder of this Russell Hobbs Digital deep fryer. Not only does it heat the oil in a matter of minutes, but it maintains the temperature of the...

Brownies & Bars, Recipes / 11.05.2018

If you're craving something sweet and simple, look no further. What we have here is a fabulously easy recipe that will satisfy a sweet-tooth of the most epic proportions. These No-bake Nutella squares can be whipped up at a moments notice, and with a whole of jar of Nutella crammed in, you know they are going to taste amazing! Nutella-lovers, I suggest you try these cookies and this mug-cake too. Ingredients: 1 x 350g jar Nutella, at room temperature 130g butter, melted 90g icing sugar 20ml cocoa powder 250g digestive biscuits 200g white chocolate Directions: Line a 20cm x 20cm baking tin with greaseproof paper or foil, with the edges...

Biscuits & Cookies, Recipes, Sweets & Treats / 20.04.2018

I recently hosted a baby shower for a friend, so naturally pink macarons were in order! When it came to planning the flavour, I immediately thought of Raspberry and White Chocolate - one of my favourite combinations. Macarons being the tricky little guys that they are, it's best not add any fruit purée, so I used a concentrated raspberry flavour (available at baking stores). I love using creamy ganache as a filling for macarons but this time I decided to whip the ganache. The resulting texture is divine - it's light and fluffy, almost like a buttercream but less sweet.   Ingredients: Macarons: 75g water 150g...

Edible Gifts, Recipes, Sweets & Treats / 26.02.2018

If you find the idea of making a Milk Tart a bit overwhelming, then consider these 4 ingredient Mini Milk Tart Truffles. The recipe involves no more skill than melting chocolate, and the result is a crunchy, creamy, cinnamony treat. With that added cute factor! I was lucky enough to find this chocolate mould in the UK when I lived there. They are also available on Amazon in the US or UK (also known as peanut butter cup moulds). In South Africa your best bet would be The Chocolate Den, Value Baking Supplies or as a last resort you could use mini silicon cups or some tiny...

Brownies & Bars, Recipes / 23.01.2018

In the month of New Year's resolution's, I bucked the trend and hosted an Anti-Bant event. It was an event dedicated to those of us who are NOT getting on the banting, paleo, plant-based or sugar-free diet wagons. The event was all about indulging in a variety of unapologetically sweet treats. As such, I thought it was the perfect opportunity to showcase this White Chocolate Rocky Road. My sister flew all the way from Joburg to attend my Anti-Bant event. Of course this meant that she also got roped in to all the preparations! She contributed this gorgeous White Chocolate Rocky...

Desserts, Recipes, Tarts & Pastries / 24.11.2017

Around the time of my birthday, apricots start making an appearance on the shelves. This causes much excitement in my life. Apricot season in South Africa is very short - only about 4 weeks. In these 4 weeks you will find me making apricot jam, crumbles, tarts, pastries and even occasionally just eating one as is! They add such a juicy, tart flavour and bright colour to desserts. Especially this Apricot, Almond and White Chocolate Tart. This tart is quite similar to my Plum and Almond Tart but I added in some chopped white chocolate. The creamy sweetness from the chocolate...

Desserts, Recipes / 08.11.2017

Every now and then, an occasion calls for a stunning showstopper of a dessert. I'm talking about a Masterchef-worthy creation! This one is a chocoholic's dream come true. These chocolate mousse domes have a crunchy chocolate biscuit base, creamy milk chocolate mousse filling with a white chocolate ganache centre, and coated in a dark chocolate mirror glaze decorated with caramelised cacao nibs. Could you cram any more chocolate into one dessert? I think not! The five components do take some time to make but all can be made in advance and simply assembled before serving. Ingredients: (Makes 6) Chocolate Biscuits: 90g butter, softened 100g castor sugar 1 egg 5ml vanilla extract 180g...

Recipes, Sweets & Treats / 12.10.2017

Chocolate purists will tell you that white chocolate is not true chocolate. It doesn't even really taste like chocolate! This is because it contains no cocoa solids at all. As a result, it is much sweeter than milk or dark chocolate and lacks that dark, slightly bitter cocoa flavour. Some years ago, the technique of caramelising or roasting white chocolate became a trend. For very good reason. By heating the sugars in the chocolate, the flavour changes from (some might say sickly) sweet to nutty, toasted and caramel-like. So delicious! I find the best way to enjoy this unique flavour is in...

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