Take in the white magic

Prepare mouth-watering delicacies with white chocolate.
By Kalpana M Naghnoor
White chocolate is available in India and all also mostly vegetarian. Here are six lovely ways to use white chocolate that will make the dishes so prettily innovative and easy to make! Being different is being smart on the table!

white magic
 Snow Balls
Ingredients:
500 gm eggless chocolate cake
200 gm white chocolate
100 gm sprinkles
50 gm sugar
3 tbsp water

Method
Melt 50 grams of sugar in water and pour this sugar syrup into a shallow plate. Nowadays, it is easy to find eggless chocolate cakes. Put the cake in the fridge for about three hours. Then blitz it in the food processor. Pour it into a mixing bowl. Make small balls from the blitzed cake, nice tight rounds. Melt chocolate in the microwave for 1 minute and stop, then heat for another minute use a ladle and check to see if all the chocolate has melted and the mixture is smooth. Now take each of the chocolate cake balls roll it into the sugar syrup quickly, then dip it into the melted white chocolate. This is for two reasons, the sugar syrup will moisten the cake balls perfectly and seal the cake balls from crumbles falling into the melted white chocolate. After dipping it into the melted white chocolate, set it on parchment paper to dry. Drop a few sprinkles on each round as it begins to set. We can stick a short drinking straws into the balls and stand then into pretty mugs and serve.

White Diamond Magic

White Diamond Magic

Ingredients:

1/2 cup grated coconut
5 gm agar
3/4 cup water
2 cups milk
1/2 cup sugar
1/4 tsp rose essence
1 drop red food colour
1/4 cup white chocolate shavings few rose petals
Method
Soak agar agar in a vessel with 3/4 cup water for twenty minutes. In the meanwhile, boil 2 cups of milk and add the 1/2 cup sugar. When it is really hot, turn off the heat and pour it into the vessel in which the agar agar is soaking in water. Turn on the stove and place this vessel of mixture on medium flame. Allow the entire mixture to come to a boil. Stir using the wire whisk. Turn off the heat. Strain this mixture. Now add the rose essence. The red colour and the grated coconut, and now pour it onto a round flat rimmed plate. Allow the mixture to cool completely, it may take one hour, depending upon the weather. Shift it into the fridge, until it has set firm. Now cut it into diamond shapes. Transfer to a serving dish, a flat dish will be preferable, it is not necessary that the diamond shapes must not be piled over each other into a mound. Let them sit pretty, store in the refrigerator. When serving dress, the dish with the rose petals and white chocolate shavings.

Flamingo Squares

Flamingo Squares

Ingredients:
1 kg carrot
3 cardamom
3/4 cup condensed milk
4 tbsp milk powder
5 slices white bread toast
2 tsp butter
3/4 cup white chocolate twirls coloured

 Method
Grate the carrot add 1/4 cup water and pressure cook for one whistle. Allow the pressure cooker to cool. Strain the cooked carrot. Press out any extra water. Pre-heat oven at 200 degrees. Transfer the carrots to a mixing bowl. Add the condensed milk and stir well. Remove from the cardamom the seeds, crush it in a mortar and add it to the carrot mixture. To this mixture, also add the milk powder. This milk powder will give it body. Now blitz the slices of toasted bread in a food processor and add it to the mixture and mix well. Now butter a baking dish pour the mixture into the baking dish, level the mixture and bake it at 180 degrees, so you will have to turn down the heat from pre-heating, and bake for forty minutes or until brownish red. Allow the mixture to cool. Cut them into squares and set it on a serving dish. Dress with white chocolate twirls. This can be served either cold or warm. But the white chocolate is to be added only while serving.

Peppermint Bark

Peppermint Bark

Ingredients:
400 gm white chocolate
400 gm dark chocolate
200 gm peppermints sweets

 Method
This is absolutely easy! Blitz the peppermints preferably the green and red colored ones in the food processor. Chop the dark chocolate and put it into a microwave compatible dish. Melt the dark chocolate in the microwave. 1 minute at a time ladle to look for lumps again melt for a minute. This is very important, because over cooked chocolate tastes very bad. It is hard to specify the melt time of chocolates as it varies from brand to brand and to the atmospheric temperature. So please melt chocolate either in a double boiler, which will take a longer time, or in 1 minute sessions. Pour it out into a setting tray. Wait for the chocolate to set and put the tray into the refrigerator. Them melt the white chocolate, until it has melted smoothly. Remove the tray with the setting dark chocolate from the fridge and leave it on the table. Keep whisking the white chocolate, allow the temperature to fall a bit before pouring it over the dark chocolate, but do not allow lumps to form. It is all about the timing! Then set the tray very quickly into the freezer section of the fridge. So now we know the steps so it will be a good idea to plan the steps ahead. Allow the white chocolate to set for 10 minutes and sprinkle the peppermint powder over it just a thin layer to make it glitter! This dish can be allowed to remain at room temperature. Break this into shards, making it look really glittery.

 

White Chocolate Mousse

Ingredients:
200 gm white chocolate
600 gm double cream
1 tsp almond essence
1 packet oreo vanilla biscuits

 Method

Chop the white chocolate and add 100 gm cream and heat in a Bain Marie or a double boiler until the chocolate is smooth. Add the almond essence and set this mixture aside. Whip the rest of the cream until soft and fluffy then fold in the white chocolate mixture. Use a wire whisk for this purpose, as it incorporates air and will make the mousse airy. Pour this mixture into shot glasses or pretty stemmed glasses and allow to set. Blitz the Oreo biscuits and store it in an airtight box. Just before serving sprinkle it over the mouse, so the biscuit adds the crunch.

Hello Jell-O

Ingredients:

200 gm Jell-O
400 gm white chocolate
200 gm pumpkin seeds
cut the Jell-O into small sizes

Method
What you need to look for when you buy a packet of Jell-O is that green dot, which specifies that it is vegetarian. Place the Jell-O in a setting dish with a rim. Chop the white chocolate and melt it in the microwave at 70% heat. Or else add water in a dish and set the dish containing chopped white chocolate and then put it into the microwave, melt for 1 minute and check with a ladle, then another minute. Do not heat it continuously the chocolate will lose texture. When the chocolate is nice and smooth. Pour over the Jell-O and sprinkle the pumpkin seeds over it. Allow to cool. Store in a crystal container with a lid.