Pistachio & White Chocolate Mousse “Cake”

Watch the video here.

P1000085_1Brownie base:

  • 3.5 oz dark chocolate (60% cacao)
  • 2.5 oz butter (5 tbsps)
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup cornstarch

Melt the chocolate and butter over a simmering pan of water.  Remove and add the sugar and salt and mix well.  Add the cornstarch and mix well.  Add the eggs and mix well.

Pour into a greased (and parchment lined bottom) springform pan.

Bake at 350 degree for 10-18 minutes or until set.  Cool completely.  When cooled, create a “collar” around the pan with parchment paper (see video)

NOTE:  you could add some chopped pistachios to the brownie mixture before baking to add extra crunch.

White Chocolate Mousse:

  • 7 oz. good white chocolate
  • 2 egg yolks
  • 2 tbsps sugar

Mix the yolks and sugar until thickened and a bit pale.

In a pan over simmering water, heat

  • 1/4  cup heavy cream

Slowly pour into eggs, a little at a time, whisking well after each.  When all combined, put back in pan and continue to cook until it coats the back of a spoon and a finger drawn through it leaves a trail.

Pour over chocolate and let sit 2-3 minutes then whisk altogether until smooth.

Beat 1 cup heavy cream and slowly fold into chocolate mixture.  Pour over the brownie layer and freeze at least one hour.

Pistachio Mousse:

  • 1 tsp gelatin
  • 3 tsps cold water
  • Mix together well and set aside.
  • In a bowl over simmering water, put
  • 5-1/2 oz good white chocolate
  • 2 tbsps milk
  • 2.2 oz pistachio paste (see recipe following)

When all melted together, remove, microwave gelatin about 8 seconds until loose and add to mixture and blend well.

Add 1/2 tsp pistachio extract (or almond extract) and a drop or two of green food color – blend well.

While 1 cup heavy cream and slowly fold into pistachio mixture

Pour over white chocolate mousse – freezer 3-4 hours or until completely set


Melt 3-1/2 oz of good white chocolate

Spread onto silpat or a lightly buttered piece of foil.

Dot with pistachio – amount is up to you

Let set completely – when set, break into pieces to decorate “cake”

Pistachio Paste:

  • 3/4 cup of peeled pistachios (I buy raw pistachios on line and use those without needing to peel)
  • 2 tsps water
  • 3 tbsps sugar
  • 3 tbsps almond flour
  • few drop of pistachio or almond extract

Boil the water and sugar until it reaches 245 degree

Pour over the pistachio and keep mixing until they are all coated – they might look like they are coated in white sand

Add almond flour and extract

Grind in a food processor for 8-10 minutes

If they still look dry and powdering after 5 minutes, add 1-2 tbsps (or more) of a non-flavored oil (such as canola) and add more oil if necessary in order for the mixture to come to look and feel like paste.

Remove and put into a container with plastic wrap over the mixture and then tightly covered – refrigerate and use with 5 days or freeze for months.

Alternately you can buy pistachio paste on line

NOTE:  you can store this “cake” in the freezer, tightly covered, for a couple of weeks with no decorations on it or store in the refrigerator for 3-4 days tightly covered Continue reading

White Chocolate Icicles

White Chocolate Icycle CCHD

  • 1 cup sugar
  • 3/4 cup soft butter
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 egg
  • 1 cup good quality white baking chips, melted and cooled3-1/2 cups
  • flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Mix butter, sugar, vanilla and egg in mixer.  Add melted chocolate and blend well. Continue reading

White Chocolate Christmas Drops

White Chocolate Christmas Drops

Click image to view video.

12 oz. (2 cups) chopped white chocolate or bits

1/2 cup dried cranberries

1/2 cup chopped pistachios

1/4 cup candied orange peel – optional

Melt the chocolate over simmering water.  Drop by generous  teaspoonfuls onto a silpat lined or buttered baking sheet.

Immediately put some cranberries, pistachios and peel on top.  Gently pat down to adhere.

Let completely set – can do in the refrigerator or at room temp.

Store in an airtight container at room temp for about 10 days or freeze in a well sealed container up to 2  months.

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Cranberry White Chocolate Shortbread

Click image to watch video.

Click image to watch video.

2 cups soft butter (1 lb)
1 cup sugar
4 cups flour
1 tsp vanilla
6 oz chopped good white chocolate
1-1/2 cups dried cranberries

Cream the butter, sugar and vanilla until well blended, Add the flour 1/3 at a time and blend well.

Add chocolate and cranberries and blend well.

Drop by tablespoonfuls onto a prepared (silpat or parchment or very lightly greased) cookie sheets. Bake at 350 for about 14-15 minutes or until slightly browned on the edges. Cool completely before removing.

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