white chocolate Archives - mom makes dinner

White Chocolate Mousse

Kelley — Fri, 16 Feb 2024 12:43:26 +0000

If you are looking for a unique dessert that everyone will love – you have to try this homemade white chocolate mousse! It’s simple to make and such a great sweet treat to share. The raspberries give this mousse a fancy feel that would be perfect for date night!

I’m not sure about you – but we love white chocolate in our house! I have always been a fan, but in the past few years even my kids are asking for it more. Which makes me so happy! We can all enjoy the deliciousness of white chocolate together!

What is white chocolate mousse?

I’ll start by saying that mousse is a decadent dessert that is light and airy due to being whipped to incorporate air bubbles into the liquid components. This white chocolate variety is similar to a classic milk chocolate mousse but uses white chocolate instead. It’s great served on its own but we love mixing in raspberries or strawberries in our white chocolate mousse.

You are going to love this white mousse recipe because:

it using simple ingredients
it’s easy to make
you can customize it with your favorite fruit

Homemade white chocolate mousse ingredients

The great thing about homemade mouse is that although it’s decadent, it’s a simple dessert to make it home. I bet you even have most of the ingredients in your fridge or pantry. To make homemade white chocolate mousse you will need:

white chocolate
heavy cream
sugar
vanilla extract
raspberries
lemon juice

White chocolate – You can use a bar or chips for this recipe. The bar you will need to chop up and the chips you just need to melt.

Heavy cream – Can be found in the dairy aisle near the half ‘n half. Save the rest for some homemade whipped cream!

Sugar – Any type of sugar will work for this mousse. Want to make it low carb? Try a keto sweetener like Besti!

Vanilla extract – I always suggest getting a high quality vanilla extract for dessert recipes. You can also easily make your own homemade vanilla extra that is much better quality than most store bought brands.

Raspberries – Fresh or frozen will work.

Lemon – You will need the juice of one lemon for this mousse.

How to make white chocolate mousse with raspberries

Once you have gathered all your ingredients (exact amounts needed are in the recipe card below), you will also want to grab a saucepan, two heat proof bowls, measuring cups and spoons and a silicone spatula. A handheld or stand mixer also help, but are not required.

Step 1: Prepare the raspberries. Start by preparing the raspberry layer first so you can create the mousse while the raspberries are cooking down. Combine the raspberries, lemon juice and sugar in the sauce pan over medium heat.

Step 2: Melt the chocolate. In a microwave safe bowl or using a double boiler, add the white chocolate. If using the microwave, melt in 45 second intervals and stir after each one.

Step 3: Make the whipped cream. Whip together the heavy cream, sugar and vanilla using a handheld or stand mixer. You want soft peaks to form and it’s easier to mix with a mixer but it can be done with a whisk as well.

Step 4: Mix together. Pour the melted white chocolate in the bowl with the whipped cream. Fold in with your silicone spatula to combine them. You don’t want to over mix the mousse.

Step 5: Strain raspberries. Once the raspberries are done and have reduced down, strain out the seeds.

Step 6: Add the white chocolate mousse. Start layering your cups with mousse and raspberries. You can add it to a piping bag to make this part easier.

Step 7: Assemble the mousse. Alternate between white chocolate and raspberries. Top with raspberries and shredded white chocolate.

White chocolate mousse FAQs

This mousse is a wonderful dessert recipe that will delight guests.

What kind of what chocolate do I need?

You need either a white chocolate bar or white chocolate chips. If you use the bar, break or chop it up before melting. I always suggest using a high quality white chocolate for any white chocolate recipes.

Can I use frozen raspberries?

Yes, you can! You can use any frozen fruit you’d like. Frozen fruit will add a few extra minutes to the puree part of the recipe.

What is white chocolate mousse made of?

It’s a wonderful combination of white chocolate chips and heavy whipping cream. Melt, the chocolate, whip the cream, fold it in and you have white chocolate mousse!

Is mousse just whipped cream?

Kind of. You make whipped cream out of the heavy cream and then fold it into the white chocolate. The chocolate adds a density to the airy whipped cream and gives it a unique texture all it’s own.

How to store mousse

Store any leftover mousse in an airtight container in the fridge. If you dish it out in cups, then you can put Saran wrap over the top and keep them in the fridge. Freezing is not recommended.

Other white chocolate recipes

Like I mentioned, we love white chocolate around here! Some of our other favorite white chocolate recipes are:

White chocolate mousse

Yield: 4

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

How to make a decadent dessert with a few simple ingredients.

Ingredients

For the Mousse:
1 4.4 oz (125g) white chocolate bar, chopped
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon sugar (optional)
For the Raspberry Layer:
2 cups fresh raspberries
2 tablespoons sugar
Juice of 1 lemon
Garnish:
Raspberry
Chocolate shavings

Instructions

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Let it cool and then strain to remove seeds, if desired.
Melt the white chocolate in a heatproof bowl set in the microwave for about 60 seconds, stirring occasionally. Once melted let it cool slightly.
In a separate bowl, whip the heavy cream, vanilla extract, and sugar until stiff peaks form.
Gently fold in the melted white chocolate into the whipped cream until well combined.
Spoon a layer of the raspberry sauce into the bottom of each glass.
Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses.
Repeat the layers if desired or if your glasses are tall.
Refrigerate the mousses for at least 30 minutes to set.
Just before serving, garnish with fresh raspberries and white chocolate shavings.

Notes

You can also melt the chocolate in a double boiler.

Feel free to use any fruit you prefer.

Nutrition Information:

Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 806Total Fat: 62gSaturated Fat: 39gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 149mgSodium: 81mgCarbohydrates: 57gFiber: 6gSugar: 48gProtein: 9g

Did you make this recipe? I’d love for you to leave a review in the comments below or the recipe card above. I appreciate the support!

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Boozy white hot chocolate

Kelley — Thu, 16 Dec 2021 04:28:17 +0000

Boozy white hot chocolate is the ultimate winter drink for adults. It’s warm, it’s sweet and it’s spiked with your favorite booze. This spiked hot chocolate is always a hit at holiday parties and family get togethers. Let me show you how to make this super easy spiked hot chocolate recipe today.

White hot chocolate is my jam. It’s been my go to drink for years now. I love white chocolate in general, so being able to drink a big mug of creamy white chocolate is a no-brainer. My classic white hot chocolate recipe is amazing, but this spiked version is even better!

Spiked white hot chocolate

Spiked white hot chocolate is an adults only winter drink that consists of white chocolate, milk and your favorite liqueur. You can make it on the stove top or in your crock pot. It’s creamy, warm and the perfect way to warm up with friends and family.

Boozy hot chocolate ingredients

This hot chocolate recipe is super easy to make and only requires 5 ingredients! To make boozy white hot chocolate you will need:

white chocolate chips
milk
heavy cream
vanilla extract
white chocolate liqueur

White chocolate chips – You will want to use a good quality white chocolate chip for this recipe. The better your white chocolate, the better your hot chocolate will taste. I love using Ghiradelli white chocolate chips.

Milk – Use your favorite milk for this recipe. I love using whole milk as it makes for a creamier hot chocolate.

Heavy cream – Heavy cream also helps make this hot chocolate creamy and delicious.

Vanilla extract – Use homemade vanilla extract (this makes a great gift too!) or store bought extract.

White chocolate liqueur – Godiva has a yummy white chocolate liqueur that works great in this recipe. Feel free to use your favorite alcohol here. You can sub it out for marshmallow vodka or even an Irish whiskey. The possibilities are endless!

How to make boozy white hot chocolate

This white hot chocolate is super simple to make in the crock pot! I love using my crock pot for hot chocolate because you can make a lot of hot cocoa and it frees up your oven for other holiday goodies.

Step 1 Add the white chocolate chips and the milk Turn your slow cooker onto LOW. Put the chips and all of the milk in the bottom of your crock pot. Stir to combine. Allow the white chocolate to start melting before adding the heavy cream and vanilla extract. Stir and place the lid on.

Step 2 Cook Allow the white hot chocolate mixture to cook for 2 and 1/2 hour. Make sure to stir every 15-30 minutes to ensure that the chocolate won’t stick to the bottom. Once everything is combined and heated through, turn off your slow cooker.

Step 3 Add the booze Pour in your white chocolate liqueur and stir to combine. You can then use a ladle to place your boozy white chocolate drink into individual mugs.

Add some marshmallows, whipped cream and a dash of nutmeg or cinnamon.

How to make on the stove top

Want to make this boozy drink on the stove top? Follow my classic white hot chocolate recipe and add your liqueur at the end. It’s a great way to enjoy this drink even faster!

Instant Pot instructions

You can also make this white hot chocolate in your pressure cooker! Check out my Instant Pot hot chocolate recipe for pressure cooking instructions. (This recipe uses white and milk chocolate, but you can use all white chocolate if you’d like.)

Do I have to add booze?

Nope! You don’t have to add any type of alcohol if you don’t like. You can easily make this a family friendly recipe by omitting the booze altogether. I do suggest adding sugar, like my classic white hot chocolate recipe, to account for the lose of the flavored liqueur.

You can also leave the alcohol out and add it to individual glasses. After the hot chocolate has been poured into individual mugs, add one shot to each cup.

Can I use different liquor?

Yes! You sure can! You can add any of your favorite hard liquors to this hot chocolate. Some great substitutions would be:

Smiranoff marshmallow vodka
Rum Chata peppermint bark liqueur
Bailey’s Irish cream
Amaretto
Kahlua
rum
whiskey

If you add a liquor that isn’t sweetened, I suggest adding 1 cup of sugar to the crock pot. This will ensure that your white hot chocolate is still sweet enough.

Boozy white hot chocolate FAQs

Is this hot chocolate creamy?

You better believe it is! The whole milk, heavy cream and the cream liquor make this a super creamy white hot chocolate recipe. Want to make it even creamier? Add in about 1/4 cup sweetened condensed with the white chocolate chips.

What size cup do I need?

I like to use an 8 or 12 ounce coffee mug for my hot chocolate. Feel free to use whatever size you’d like! Just note, that when you add the 1.5 oz, it’s to a 12 ounce cup.

How to store leftovers

Pour any leftover hot chocolate into a pitcher with a lid or a large Tupperware. Place it in the fridge for up to 3 days. To reheat, pour into a saucepan and heat until warmed through.

Other hot chocolate recipes to try

Hot chocolate is one of the best cold weather drinks. Some other variations to this boozy white hot chocolate are:

I even have a hot chocolate cheesecake and a hot chocolate bundt cake too!

Boozy white hot chocolate

Yield: 6 cups

Prep Time: 5 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 35 minutes

Make a boozy white hot chocolate in your slow cooker!

Ingredients

12oz. White Chocolate chips (1½ cups)
4 cups Milk
1½ cups Heavy cream
1tsp Vanilla extract
9oz. White chocolate liqueur

Instructions

In a crockpot, add in white chocolate chips and milk.
Set crockpot to low and stir until white chocolate starts to melt.
Once melting, add in heavy cream and vanilla extract.
Stir and place on lid.
Allow to cook for 2 hours 30 minutes.
Stir every 15-30 minutes so chocolate wont stick to the bottom and burn.
Once cook time is over, turn off crockpot.
For the white chocolate liqueur, you can add all 9oz. into the crockpot or add 1.5oz. to each individual serving.
Pour into a mug and top with some whipped cream or ground cinnamon.

Other white chocolate recipes to try

Looking for more great white chocolate recipes? You may like:

Did you make this recipe? I’d love for you to leave a review in the recipe card above or in the comments below.

Want to make it later? Pin the image below to your favorite drink board. Either way THANK YOU for the support!

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White Chocolate Cocoa Bombs

Kelley — Sun, 26 Sep 2021 13:00:00 +0000

Have you seen the hot chocolate bomb trend that has been floating around? They are so fun! You melt a chocolate sphere in hot milk to create an instant cup of hot chocolate. I took that concept and added.. coffee, of course! These white chocolate cocoa bombs are the perfect combination sweet and coffee goodness.

Oh man. I am so excited to share these white chocolate mocha treats with you! They are so fun and the perfect way to spice up your regular cup of coffee. You know how much I love a good white chocolate mocha, right? Well, if you’re new here – white chocolate mochas are my jam. I love them hot or iced. These white chocolate cocoa bombs are like a hot version that, just more fun. They are very similar to my coffee bombs and my white chocolate coffee spoons!

What are coffee bombs?

Coffee “bombs” are super popular chocolate treats that “exploded” when hot milk is poured over them. It starts with forming a sphere with chocolate and then filling it with your favorite treats. Traditional hot chocolate bombs are filled with hot chocolate mix and marshmallows so you have an instant cup of hot cocoa. These white mocha ones are filled with instant coffee and chocolate. A coffee lovers dream!

White chocolate mocha coffee bombs ingredients

These coffee bombs may look complicated, but they use regular ingredients that you can find at any grocery store. You will need:

white chocolate
instant espresso
white chocolate syrup
coffee flavored chocolate bar

White chocolate – You will need melting chocolate, so white chocolate bark or chips. You can find either in the baking aisle of the grocery store.

Instant espresso – Grab your favorite instant espresso or coffee for these cocoa bombs. Either will work.

White chocolate syrup – I love using my homemade white chocolate sauce for this recipe but you can use store bought or your favorite syrup here.

Coffee flavored chocolate bar – This is an optional topping for the coffee bomb, but makes for a fun addition. You can find coffee bars at most grocery stores in the candy aisle.

How to make coffee bombs

Once you have gathered all your ingredients you will also need to grab:

bowls
spoons
silicone sphere mold
measuring cups and spoons
plate

Step 1 Melt the chocolate Place the white chocolate in a microwave save bowl and melt in 30 seconds intervals. After each interval, stir the chocolate well. You want the residual heat from the chocolate to melt it.

Step 2 Make the spheres Spoon in some of the white chocolate into the silicone molds. Use the back of a spoon to smooth the white chocolate along all of the sides. Pour any excess chocolate back into the bowl. Allow the sphere halves to harden by placing them in the fridge for 15 minutes. Repeat this process so that you have 2 layers of chocolate.

Step 3 Add the surprises inside Add about a teaspoon of the instant espresso and 1 teaspoon of white chocolate to one side of the spheres.

Step 4 Seal the spheres Microwave a plate for 30 seconds and remove carefully. Place a circle half that does not have espresso in on the plate and swirl it around. This will allow the edges to melt slightly. Press the empty half onto the full half and run your finger along the seam. Repeat this process with the other bombs.

Use any of the leftover white chocolate to drizzle over the top. You can also place your coffee flavored candy bar piece on top a swell.

Step 5 Enjoy Place one of your white chocolate cocoa bombs in a coffee mug. Warm up your favorite milk in the microwave or on the stove top. Pour the hot milk over the cocoa bomb until you fill the cup. The bomb will melt and “explode” into the cup. Stir until the espresso and white chocolate sauce have been combine.

Can I use decaf coffee?

Sure! You can use any type of coffee that you like. I enjoy espresso, but you can use regular or decaf instant coffee as well. Just make sure you use instant coffee in these hot cocoa bombs.

Can I make these with milk chocolate?

You can! You can use any type of chocolate that you like. I used milk chocolate in my coffee bomb recipe.

What mold do I need for these?

Any mold will work, but I prefer the circle molds. The one that I used was a 2 1/2 sphere mold. You can find them on Amazon or your local bakery supply store.

Other coffee recipes to try

Love coffee? Hey, me too! Try some of my favorite DIY coffee recipes:

How to store leftovers

If you have leftover cocoa bombs, place them in an airtight container or Ziplock bag in the fridge. They will stay fresh for a week or two in the fridge. You can not store these on the counter as they will become soft.

Can I freeze them?

You sure can! Place any white chocolate cocoa bombs in a Ziplock bag and remove the air. Place them carefully in the freezer. They will stay fresh for up to 3 months in the freezer. You can take the frozen bombs and place them directly in your cup and add hot milk when you are ready to enjoy again.

White Chocolate Cocoa Bombs

Yield: 6 bombs

Make a fun coffee treat with these white chocolate cocoa bombs.

Ingredients

10 ounces white chocolate
6 teaspoons of Instant Espresso
6 teaspoons of White Chocolate Syrup
6 cups of Hot Milk
Additional melted white chocolate to drizzle on top
Coffee flavored chocolate bar, optional

Instructions

Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy. Do this in 30 second intervals.
Spoon or ladle into the molds, making sure to coat the inside of the molds. Pour excess chocolate back into the bowl.
Place the molds in the refrigerator, and let harden for 15 minutes.
Repeat so that there are 2 layers of chocolate.
Remove molds from refrigerator, and carefully remove chocolate from molds, placing 6 half balls in a row on a cookie sheet. These will be the bottom parts, or half of the Mocha bombs.
Place 1 teaspoon of the Espresso, and 1 teaspoon of white chocolate Syrup in 6 of the balls.
Heat a plate in the microwave and place one of the white chocolate half balls with the open side down in the skillet, melting just the edges for a few seconds, remove, and place the ball on top of the half balls with the Espresso and Syrup, and hold for a few seconds until the top half sticks to the bottom half. Run your finger along the seam to seal.
Repeat, until all 6 Balls are done.
When all the Mocha Bombs have been filled, and melted together, place them in the refrigerator for 30 minutes, until chocolate is completely set.
Drizzle any of the remaining white chocolate over the top of the cocoa bomb and top with a piece of the candy bar.
Place one white chocolate cocoa bombs in the bottom of a large mug, and pour heated milk over the top. Mocha Bomb will melt and bubble. Stir well and enjoy!

Other coffee bomb recipes to try

I love these coffee bombs. They are such a fun way to enjoy your coffee. You can also try these other varieties:

Did you try this recipe? I’d love for you to leave a review above in the recipe card or below in the comments.

Want to try it later? You can pin the image below. I appreciate your support!

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White Chocolate Coffee Spoons

Kelley — Wed, 10 Feb 2021 18:55:33 +0000

Need a little white chocolate in your coffee? These edible white chocolate coffee spoons are the answer! Simply swirl one of this coffee spoons around a hot cup of coffee and enjoy a delicious white chocolate flavored coffee. Let me show you how to make these fun edible coffee spoons today!

Once of my favorite drinks is a white chocolate mocha. It’s a Starbucks copycat and so easy to make. I took that concept and created white chocolate mocha.. on a stick!

Fun, right?! These edible coffee spoons are white chocolate flavored and make your cup of Joe oh so tasty.

What is an edible coffee spoon?

When you go to make your coffee, you need a spoon to stir it all together. I’ve just taken that spoon and made it edible! In this case – meltable. The white chocolate melts into the hot coffee making the coffee sweeter as you stir.

White chocolate coffee spoon ingredients

The great thing about these coffee spoons is that you don’t need fancy ingredients. In fact, you only really need one! The other two are optional, but make for a more fun spoon.

Melting white chocolate wafers
Pink chocolate melting wafers
Mini marshmallows

White chocolate wafers – These can found in the baking aisle of most grocery stores. I love the Ghiradelli brand, but any brand will work. Just remember, the better the quality of the white chocolate, the better tasting your coffee spoon will be.

Pink melting wafers – These can be found in the same baking aisle as the white chocolate wafers. You can also add a little bit of red food dye to white chocolate wafers once melted. I have also found these at craft stores.

Mini marshmallows – These are optional but mini marshmallows make everything better. You can also find these in the baking aisle.

How to make coffee spoons

These coffee spoons are easy to make and perfect for your morning cup of Joe. Make a batch today and have them for the week! Once you have your ingredients you will also need to grab:

Microwave safe bowls
Piping bag
Small bowl
Spoon
Cake pop stick or similar
Silicone tray, any shape

Step 1 Melt the chocolate

Start by melting the pink and white chocolate. You can do this in a double boiler on the stove or in 30 second intervals in a microwave safe bowl.

The pink should be in a piping bag, the white should be in a small bowl. Be careful not to burn the chocolate. You do not want it to be really hot, just completely melted and smooth.

Step 2 Prepare the silicone molds

Make sure the silicone tray is completely clean and dry. Set the tray onto a plate, tray or cutting board so you have a solid base as some silicone molds are a little flimsy. This will make it easier to transfer to the freezer.

Step 3 Add the chocolate

First drizzle or spread some of the pink chocolate in the very bottom of the hearts. Let this set up for a few minutes in the fridge. The pink is optional.

Pour or spoon the white chocolate into each heart shaped well and use a rubber spatula to evenly spread the chocolate into every corner of the mold.

Place the silicone tray in the freezer for about 5-10 minutes.

Step 4 Repeat

Remove from the freezer and add a second layer of white chocolate anywhere that seems a bit thin, such as the top edges of the hearts.

Return to the freezer for about 5 more minutes.

Step 5 Seal the spoons

Remove the tray from the freezer and carefully take one heart out of the mold at a time. You’ll want to work a bit carefully to help keep fingerprints off the chocolate, I will sometimes wear gloves to help with this.

Set the hearts on the cold tray while you heat a plate in the microwave. Then use this heat to gently melt the edges of the hearts so you’ll have a smoother seam between the two halves. Repeat with all of the hearts.

Add marshmallows to half of the hearts. This is an optional step but makes for really fun coffee spoons.

One at a time, melt the edges of the empty hearts again and set onto one of the filled hearts. They will stick together and harden quickly so you’ll want to focus on finishing one before moving to the next.

I inserted the cocktail picks at this time while the chocolate was still a bit soft.

Step 6 Enjoy

Drizzle leftover white or pink chocolate over the top of the sealed spoons. Allow to harden in the fridge.

When you want to enjoy a cup of coffee, remove the spoon from the fridge and stir into hot coffee. The chocolate will melt into the coffee and the marshmallows will emerge from the mold.

Coffee for white chocolate spoons

All you need is a hot cup of coffee to enjoy your white chocolate spoon. Place the spoon in a fresh cup of coffee and swirl around until the chocolate has melted. You can use any type of coffee or even espresso that you like.

How to store leftovers

The best way to store any leftover coffee spoons is to place them in a Ziplock bag in the fridge. The will stay hard in the fridge and be ready for a cup of coffee. The white chocolate coffee spoons will stay fresh for 2 weeks in the fridge.

Can I freeze them?

Yes! You can! These would be fun for a bridal or baby shower and can be made ahead of time. Simply make the spoons following the directions below and allow to harden and cool completely. Place in a Ziplock bag in the freezer. Make sure to remove any air before placing them in the freezer. They will stay fresh for up to 6 months, if stored properly.

Other white chocolate recipes to try

Are you a white chocolate fan? I bet you would also love:

White Chocolate Coffee Spoons

Yield: 4 white chocolate spoons

Prep Time: 5 minutes

Additional Time: 35 minutes

Total Time: 40 minutes

Stir your morning coffee with these edible white chocolate spoons.

Ingredients

1 cup of quality melting white chocolate wafers, divided.
¼ cup of pink chocolate melting wafers
about ½ cup of mini marshmallows

Instructions

Start by melting the pink and white chocolate to package instruction. The pink should be in a piping bag, the white should be in a small bowl. Be careful not to burn the chocolate. You do not want it to be really hot, just completely melted and smooth.

First drizzle or spread some of the pink chocolate in the very bottom of the hearts. Let this set up for a few minutes in the fridge.

Pour or spoon the white chocolate into each heart shaped well and use a rubber spatula to evenly spread the chocolate into every corner of the mold.

Place the silicone tray in the freezer for about 5-10 minutes.

Remove from the freezer and add a second layer of white chocolate anywhere that seems a bit thin, such as the top edges of the hearts.

Return to the freezer for about 5 more minutes.

Add marshmallows to half of the hearts.

Melt the white chocolate to drizzle on top. I used the same exact chocolate that was used for the hearts. You can use a different chocolate, just make sure it has some cocoa butter listed in the ingredients to help with drizzling vs clumping.

Cut only a tiny hole in the end of the piping bag--after the chocolate is transferred into it and melted-- then quickly drizzle the hearts one at a time, repeat with the remaining hearts.

You may return the hearts to the freezer (or fridge) for a few minutes to have the drizzle chocolate set up or let them sit at room temperature.

To enjoy:

Heat your favorite coffee to about 135 to 145 degrees fahrenheit and then carefully pour over the chocolate hearts and stir well. Or you may store the hot chocolate bombs at room temperature.

Save these white chocolate coffee spoons for later!

The post White Chocolate Coffee Spoons appeared first on mom makes dinner.

White Chocolate Rice Krispie Treats

Kelley — Thu, 28 Jan 2021 04:43:35 +0000

If you enjoy rice krispie treats, make your own and add a twist to them with this recipe for White Chocolate Rice Krispies with peppermint. You can enjoy the crunchy taste of the crisp cereal with the sweet taste of white chocolate and crushed peppermint candies all in one. You can create these tasty treats in 15 minutes or less, making them the perfect quick snack to prepare for the family. Let me show you how to make this easy white chocolate recipe today!

I love rice krispie treats! They are so easy to make and everyone is always happy to have a bar or two. Of course I had to combine my two favorite things – white chocolate and rice krispies! I added a touch of peppermint which makes them before for the winter months.

What Are Rice Krispies?

Rice Krispies are tasty treats that typically consist of cereal, melted marshmallows, and butter to create a flavorful experience. You can combine these ingredients to create the perfect easy rice krispie to have as a snack. The great thing about rice krispie treats is that you don’t have to use your oven to make them.

This version uses white chocolate and peppermint to give the classic dessert a unique flavor. I know that peppermint is more of winter time flavor, so feel free to omit it if you want to enjoy these year round!

White Chocolate Rice Krispie Ingredients

If you want to make these winter rice krispies, you will need specific ingredients, such as:

Rice Krispies Cereal. Measure out six cups of the cereal before you start to mix it.
Mini Marshmallows. You will melt the marshmallows down to get your cereal to stick together.
Butter. The butter adds flavor to these treats while giving them that shiny appearance.
Peppermint Candies. Crush the peppermint candies down into small pieces before you use them.
White Chocolate Chips. You can use any brand of white chocolate chips or chocolate chunks. I prefer Ghiradelli white chocolate, but any type will work.

With these ingredients, you can prepare the White Chocolate Peppermint Rice Krispies with ease.

Exact Ingredients

You will want to make sure you get this recipe just right. So, here are the exact ingredients you will need:

4 Tbsp Butter
1 10oz Bag Mini Marshmallows
6 Cups Rice Krispies Cereal
¼ Cup Finely Crushed Peppermint Candies (plus more for decorating if desired)
½ Cup White Chocolate Chips or Chunks (plus more for decorating if desired)

How to Make White Chocolate Rice Krispies

Make your White Chocolate Peppermint Rice Krispies by following a few simple steps.

Step 1: Grease Your Pan

Grab a 13×9 baking pan and coat the bottom and sides of it with butter or grease.

Step 2: Melt Some Ingredients

Grab a pot and place it on the stove. Add your butter into the pot and cook on low heat until it melts. Toss the marshmallows into the pot with the butter and stir continuously until they melt with the butter. You may then add in the white chocolate, mixing well until all three ingredients blend.

Step 3: Mix in the Rice Krispies

Pull the pot off the stove and set it down. Add your rice krispies to the pot and mix well. Stir the crushed peppermints in with the cereal and blend well.

Step 4: Add Your Mix to the Pan

Remove the mixture from the pot and place it in your greased pan. Press it down to get it all in there with ease.

Step 5: Garnish the Top of Your Treats

Sprinkle an even amount of crushed peppermint candies to the top of the rice krispie treats. You may also add a white chocolate drizzle to the treats. Make sure you let them cool for at least an hour before you cut them.

Other White Chocolate Recipes

If you enjoy the White Chocolate Peppermint Rice Krispies, you may want to try more than one white chocolate recipe. If so, check out some of these recipes:

How to Store Leftovers

If you have some of the white chocolate rice krispie treats leftover, wrap them in plastic wrap and store them in a sealed food container to keep them fresh. You do not need to put them in the fridge. You can leave them on the kitchen table or in a cabinet, but make sure that you keep them covered.

Traditional rice krispie treats are delicious, but these white chocolate peppermint treats really up the game! I personally love making them around the holidays. They add the perfect Christmas spirit.

Other rice krispie recipes to try

White Chocolate Rice Krispies

Yield: 12 bars

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

Ingredients

4 Tbsp Butter
1 10oz Bag Mini Marshmallows
6 Cups Rice Krispies Cereal
¼ Cup Finely Crushed Peppermint Candies (plus more for decorating if desired)
½ Cup White Chocolate Chips or Chunks (plus more for decorating if desired)

Instructions

Butter or grease a 13x9 in baking pan.
In a large pot melt the butter over low/med heat.
Add in marshmallows. Continue heating over low/med heat, stirring frequently, until marshmallows are completely melted.
Add in white chocolate and continue heating and stirring until chocolate is melted and well incorporated.
Remove marshmallow mixture from heat and stir in rice krispies and crushed peppermints. Stir well until the cereal is evenly coated with the marshmallow mixture.
Press the mixture into your prepared pan.
If desired sprinkle the top with crushed peppermint. Melt additional white chocolate in a double boiler and drizzle it across the top.
Allow to cool at least half an hour before cutting.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 129mgCarbohydrates: 36gFiber: 0gSugar: 19gProtein: 2g

If you liked this easy recipe, be sure to pin it to Pinterest for others to enjoy. Sharing helps my blog allowing me to share more delicious recipes you will love!

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White Chocolate Truffles

Kelley — Sat, 29 Aug 2020 16:25:00 +0000

White chocolate truffles are the ultimate white chocolate treat. They are sweet, decadent and super easy to make! Let me show you how to make this easy white chocolate recipe at home.

Don’t you love a good sweet chocolate treat? I tend to lean towards white chocolate when I want chocolate. I just enjoy the flavor more than regular milk chocolate. I’ll take an iced white chocolate mocha over a regular mocha any day.

Don’t get me wrong, dark chocolate is still one of my favorites, but if I had to pick one – it would be white chocolate.

What are white chocolate truffles?

There are two kinds of truffles – the mushroom kind and the chocolate variety. Chocolate truffles actually got their name because they resemble the wild mushroom that is popular in foreign cuisine.

Unlike the wild mushroom variety, chocolate truffles are made of a sweet ganache center and covered in cocoa powder or similar. They are creamy, sweet and perfect for sharing.

White chocolate truffle ingredients

white chocolate chips
heavy cream
butter
white chocolate bark
vanilla extract, optional
powdered sugar, optional

White chocolate chips – Grab a good quality white chocolate for these truffles. The better the white chocolate, the better the truffles will turn out. I love Ghiradelli white chocolate chips, but anything similar will work.

Heavy cream – The chocolate chips and the heavy cream form the base of the truffles. Any heavy cream will work here. I do not recommend using regular milk or half and half for this recipe.

Butter – You can use salted or unsalted butter here. If you use unsalted, you may want to taste test your truffles and add a pinch of salt to taste.

White chocolate bark – This forms the outside layer of the white chocolate truffles. Bark is different from chocolate chips since it becomes hard once it cools. You can also roll the truffles in cocoa powder, powdered sugar or even coconut, if you’d like.

Vanilla extract – These truffles have a great flavor on their own, but you can also add extracts to change it up. Vanilla, maple, or even almond extract would make great additions to these truffles.

Powdered sugar – The powdered sugar here is to help roll the truffles without sticking to your hands. You can also skip the white chocolate bark and leave them covered in the powdered sugar.

How to make white chocolate truffles

These white chocolate truffles are super easy to make. They make an impression dessert or gift, but they come together quick and with little effort. Once you have gathered all your ingredients, you will also need to grab:

sauce pan
microwave safe bowl
Syran wrap
melon baller
cookie sheet
parchment paper

Step 1: In a small saucepan over medium heat, bring the cream to a simmer. Stir in the white chocolate chips until melted. Add the butter, stir to combine and remove from heat.

Step 2: Allow to cool slightly and transfer to your bowl. Cover and place in the fridge for at least 2 hours.

Step 3: Using a melon baller or small spoon, scoop out the harden chocolate truffles and roll them into a ball.

TIP: To make this easier, coat your hands in powdered sugar before rolling!

Step 4: You can roll the truffles in powdered sugar, coconut flakes or melted chocolate bark. If using the chocolate bark, melt in the microwave in 30 second intervals until smooth. Using 2 forks or a spoon, dip the truffles into the cooled chocolate bark and place on parchment paper.

Step 5: Place truffles in an airtight container in the fridge to harden again. Take out a few minutes before serving so they soften up before eating.

How to store white chocolate truffles

The best way to store these truffles is to place them in an airtight container in the fridge. You can use a Tupperware or a Ziplock bag. They should stay fresh for up to a week in the fridge.

Can I freeze them?

Yup! You can totally freeze these truffles for later. Place them on a baking sheet and allow them to harden in the freezer. Remove, add them to a Ziplock bag and put back in the freezer. They should stay fresh in the freezer for up to 3 months.

To de-frost, simply remove from the freezer and place on the counter until ready to eat.

Other white chocolate recipes to try

Like I mentioned, I love a good white chocolate recipe. Here are a few more that I think you will love too!

White chocolate truffles

Prep Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 10 minutes

Easy and decadent white chocolate truffle recipe.

Ingredients

8 ounces white chocolate chips
1/3 cup heavy cream
1 tablespoon butter
white chocolate bark, powdered sugar or shredded coconut for coating

Instructions

Place the heavy cream in a mediumd saucepan over medium heat. Once it starts to simmer add in the white chocolate chips. Stir until smooth.
Add in the butter, stir and remove from heat.
Pour the white chocolate mixture into a bowl, cover and place in the fridge for at least 2 hours.
Once hardened, remove fro fridge and using a melon baller or small spoon, scoop out the truffles.
Coat your hands in powdered sugar and roll to form balls.
Leave covered in powdered sugar or roll in coconut. You can also melt white chocolate bark and roll the truffles in that.
Place in an airtight container and keep in the fridge.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 53mgCarbohydrates: 29gFiber: 1gSugar: 28gProtein: 2g

You can also pin this recipe for later!

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White Chocolate Pineapple Fudge

Kelley — Wed, 18 Mar 2020 13:30:00 +0000

If you’re a fudge fan like we are in our house, you’re going to go crazy over this delicious White Chocolate Pineapple Fudge. Not only does it taste like a creamy version of pineapple upside-down cake but it just melts in your mouth so perfectly with every single bite. Let me show you how to make this easy white chocolate dessert.

Every time I make homemade fudge, it never lasts long. And with good reason, too! This white chocolate fudge recipe is totally unique in flavor and looks so when the family sees it cooked and waiting on the counter, everyone is diving in with both hands!

If you’re looking for a simple dessert that is going to become a household favorite, this white chocolate recipe is about to become your new best friend. Perfect for any time of year, let the fudge making begin!

What is White Chocolate Pineapple Fudge?

It’s actually pretty much like it sounds. It’s homemade fudge make with white chocolate and pineapple that really does end up tasting like a delicious homemade upside-down pineapple cake.

The best part is that it takes very few ingredients to make and will actually last a bit longer than cake does as far as moisture and texture go. You don’t have to worry about fudge “drying” out which is just one more reason to love this simple recipe even more.

This recipe is very similar to my white chocolate cake batter fudge, but I traded out sprinkles for pineapples and cherries!

White Chocolate Fudge Ingredients

With just 5 simple ingredients needed, you’re going to love the ease of this easy white chocolate fudge!

Sweetened Condensed Milk
Cake Mix
White Chocolate Chips
Candied Pineapple
Maraschino Cherries

Sweetened Condensed Milk – This is one of the main ingredients that really gives this white chocolate fudge its sweetness. Make certain to use the whole can as it’s the liquid that really combines and solidifies together to create the fudge.

Cake Mix – I use a boxed cake mix for this recipe and typically use a yellow cake mix but you can use white cake mix as well. Stay away from chocolate or other colored cake mixes as it will change the overall color and flavor of the fudge.

White Chocolate Chips – Using white chocolate chips is a simple way to get the chocolate to melt faster in the fudge since they’re such little pieces.

Candied Pineapple – Since candied pineapple is a dried fruit, it’s perfect for this recipe because there isn’t any liquid released into the fudge.

Maraschino Cherries – Grab a jar of maraschino cherries for this recipe. You want to make sure that the cherries are completely dry before adding them to the fudge. Also make certain that you take out the stem and cut them in half!

How to Make White Chocolate Fudge

Once you have gathered all your ingredients you will also need to grab:

square baking dish
parchment paper
medium pot
spatula

Start by lining a 9X9 baking pan with parchment paper.

Take the sweetened condensed milk, the cake mix, and the white chocolate chips and add them into a medium-sized pot.

Turn on the stove and cook the ingredients over medium-high heat, whisking the entire time until smooth.

Once smooth, fold in your candied pineapple.

Pour the mixture into your baking pan and put the cherries all over the top.

Allow hardening overnight before cutting into squares and enjoying!

How to Store Fudge

To store your leftover fudge, you’ll want to add it to a container with a lid and keep it in the fridge. This way the ingredients and taste stay fresh for as long as possible.

If you find that you have a lot of fudge leftover, you can freeze it for later as well. Just make certain that you’re storing it in a freezer-proof container or bag and lay it carefully in your freezer so it doesn’t get broken up too much. Then, when you want a piece of fudge, you can open the container, pull it out, and let it thaw to enjoy!

Other White Chocolate Recipes

If you love white chocolate, here are a few other great recipes to consider.

White chocolate pineapple fudge

Cook Time: 10 minutes

Total Time: 10 minutes

An easy white chocolate fudge recipe that tastes like pineapple upside down cake!

Ingredients

1 - 14 oz can sweetened condensed milk
1/2 cup yellow cake mix
2 1/2 cup white chocolate chips
3/4 cup chopped candied pineapple
16 maraschino cherries, stems removed and cut in half, dried

Instructions

Line a 9x9 baking dish with parchment paper.

Combine the sweetened condensed milk, cake mix, and white chocolate chips into a medium pot.

Place onto medium to high heat and whisk until smooth.

Fold in the chopped pineapple.

Pour fudge into the baking dish.

Place the cherries scatted around the top.

Allow to harden overnight before cutting into 2 inch squares.

Enjoy!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 94mgCarbohydrates: 40gFiber: 0gSugar: 38gProtein: 4g

Like this recipe? Be sure to PIN IT!

Fudge recipes

Other decadent fudge recipes to try!

Espresso Fudge

Root Beer Fudge

White chocolate caramel fudge

A white chocolate and caramel mash up that is perfectly sweet and salty!

White chocolate cake batter fudge

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Chocolate white chocolate chip cookies

Kelley — Wed, 29 May 2019 16:50:47 +0000

Hey there my chocolate lovers! I have THE ULTIMATE chocolate lovers cookie for you today. It’s a combo of milk chocolate and white chocolate and is so perfect. Let me show you how to make these chocolate white chocolate chip cookies today!

Alright friends, I’m going to be totally honest here. No holding back. I got to get this off my chest. The truth is.. if I had to pick ANY dessert out there.. I would pick a warm cookie fresh out of the oven.

I know, I know. Some people may think that’s odd. I mean when you have cake or pie or brownies to pick from. But in my book, nothing beats a warm cookie. In fact, this chocolate white chocolate chip cookie may be my new favorite one.

Chocolate white chocolate chip cookies

I’m going to be honest again here, the name of these cookies is almost a tongue twister. I mean, chocolate white chocolate chip? Really? Yes, really. I wanted a name that accurately described the best cookies ever.

These cookies are thick and chewy and pretty much have a brownie consistency. Which makes sense because I used a brownie batter for the base of these cookies. Then, I added in regular milk chocolate AND white chocolate chips. Ya know, for funsies.

Ingredients

Besides the fact that these cookies are double cookie, extra chewy and oh so delicious, the ingredient list is also pretty simple. To make these chocolate white chocolate chip cookies you will need:

brownie mix
butter
water
eggs
flour
chocolate chips

You can use any brownie mix that you prefer in this recipe. I used King Arthur gluten free brownie mix for my cookies. The amount of flour needed to firm up the batter may vary slightly among other brownie mixes, but not by much. You can even try a homemade brownie too!

For the butter and eggs you can use any kind that you like here. You can even sub out the butter for oil. Also, I used large eggs for this recipe. Regular all-purpose flour works in this recipe. If you want to keep these brownies gluten free, use a gluten free flour blend.

You will need two different chocolate chips – milk chocolate chips and white chocolate chips. Feel free to sub the milk chocolate for dark chocolate or bitter sweet – whatever you like! Use a higher quality white chocolate chip to get the best results for this cookie. Find out more about white chocolate here.

Instructions and tips

Once you have all your ingredients together you will also need to grab:

a mixing bowl
spatula
cookie scoop
cookie sheet
silicone baking sheet or parchment paper
cooling rack

Pre-heat your oven to 350 degrees Fahrenheit and line your cookie sheet with either a silicone baking mat or parchment paper.

Start by mixing together your brownie mix, eggs, butter and water. (Or whatever ingredients your brownie mix calls for.) Then, slowly add in the flour until you get a thicker batter. You want the batter to hold together when you form a ball. If it’s too thin, add more flour.

Mix in the regular chocolate chips and the white chocolate chips. Stir until just combined.

Use your cookie scoop to dole out balls onto your lined cookie sheet. You can also do this with a spoon or even using your hand. (No fancy tools needed!) The batter should be thick enough that it doesn’t spread once it’s on the cookie sheet.

Bake for 8-10 minutes. Your edges should be slightly brown and any white chocolate chips will get a bit darker. Place on a cooling rack once you remove them from the oven.

Everything can be mixed in one bowl! No need to dirty more dishes than necessary here.

If you are using parchment paper, crumble the into a ball and then stretch it out onto your cookie sheet. This will help with the edges curling over. The crumpled parchment doesn’t affect the cookies at all.

The extra flour is needed to thicken up the batter so that the cookies don’t spread on the baking sheet. Start with a few tablespoons and add more, if needed. The amount of flour you need will depend on the brownie mix you pick.

Allow the cookies to cool slightly and place in an air tight container to store. A plastic bag or tupperware work perfect.

Chocolate white chocolate chip cookies

Yield: 14 cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Brownie cookies made with two types of chocolate chips.

Ingredients

1 package of brownie mix, see notes
1/2 cup melted butter
2 tablespoons water
2 large eggs
1/2 cup of flour, see notes
1/4 cup milk chocolate chips
1/4 cup white chocolate chips

Instructions

Preheat your oven to 350 and line your cookie sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, combine your brownie mix, butter, eggs and water.
Mix in your chocolate chips.
Start by adding in a few tablespoons of flour until your batter is thick and doesn't spread.
Scoop out your batter onto your cookie sheet.
Bake for 8-10 minutes or until the edges are slightly browning.
Remove, place on a cooling rack and enjoy!

Notes

I used King Arthur gluten free brownie mix which is a 17 ounce brownie mix. I have not tested this recipe with other brownie mixes.

Start by adding a few tablespoons of flour at a time until you get a thick batter that doesn't spread out on the cookie sheet.

Nutrition Information:

Yield: 14 Serving Size: 1 cookie
Amount Per Serving: Calories: 306Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 200mgCarbohydrates: 40gFiber: 0gSugar: 3gProtein: 4g

You may also want to try these other great cookie recipes as well:

Monster cookies

Pecan praline chocolate chip cookies

Starbucks copycat chocolate chunk cookies

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Raspberry white chocolate muffin recipe

Kelley — Wed, 15 May 2019 18:05:46 +0000

Pretty sure that I may or may not have an obsession with muffins. In our home, we make them for any time of the day. Although muffins are primarily thought of as a breakfast food, there is absolutely no reason they can not be enjoyed during other times of the day as well. Snack and dessert muffins are also justifiable. If you love white chocolate recipes, you are going to adore this raspberry white chocolate muffin recipe!

Muffins are so easy to whip up when you don’t have a lot of time on hand. Making muffins from scratch tastes so amazing and this version is super similar to my strawberry white chocolate chip recipe. The best part is that I do not think that there is a household that doesn’t have some of the ingredients on hand that you need here for these raspberry white chocolate muffins.

Having muffins as an option for anytime of the day makes life that much better. They are so easy to just grab and go! Doubling the batch is also super simple, so if you need them to feed a crowd, it’s a quick and easy route to everyone’s tummies.

Raspberry white chocolate chip muffins

When the weather becomes warmer, I am all about fresh berries! Using fresh raspberries in this recipe literally makes my heart sing. I can just taste them as I am writing this. If you do not have the chance to have fresh raspberries for this recipe, using frozen is perfectly acceptable. I won’t judge and neither will anyone else once they get these muffins in their mouth.

White chocolate and raspberry pair together perfectly. This combination as a cookie is also amazing, but there is just something about a warm muffin. If you have never tried this combination of raspberry and white chocolate, you have been missing out. Now is the time that you need to do it! This recipe is super simple and can be whipped up from start to finish in about 30 minutes.

Muffin ingredients

Most of the ingredients you will have already in your arsenal at home, but make sure you just have those raspberries and white chocolate chips on hand! To make these raspberry white chocolate chip muffins you will need:

flour
baking powder
salt
butter, room temperature
sugar
eggs, room temperature
vanilla
buttermilk
fresh raspberries
white chocolate chip morsels

If you are looking for a healthier way then all-purpose flour to make these muffins, you can use a whole wheat flour to get in your grains! If you are wanting to make this recipe gluten free, simply substitute the all-purpose flour for a gluten free version. I love the King Arthur gluten free flour blend for baking.

The baking soda, salt, butter, sugar, eggs and vanilla are all common ingredients that I bet you already have on hand. If you run out of baking soda, you can use a baking soda substitute. I’ve been there before! I also prefer homemade vanilla extract whenever possible.

Fresh raspberries are suggested for this recipe but you can also use frozen or even freeze dried instead. I also suggest using a higher quality white chocolate chip for this recipe. The better the white chocolate chips, the better these muffins will turn out!

Raspberry white chocolate muffin alternatives

Another way that you could change the texture of these raspberry white chocolate chip muffins is to exchange the buttermilk for yogurt. Because these muffins do not have a ton of sugar in them, you will not get overloaded with a sugar rush in the morning. I honestly think I would choose muffins over donuts any day of the week!

There are some people that also love to have that dash of topping on their muffins. So whether you are a glaze person or maybe just some crystal sugar, either one would make the perfect accompaniment for these muffins. All you would need to do for an easy topper is to dip the cooled muffin into butter and next dip into crystalized sugar. So yummy for an extra treat!

You can also sub out the raspberries for your favorite fruit. Strawberries work great here as do blueberries and blackberries. Check out my strawberry white chocolate muffin recipe and my bakery style blueberry muffin recipe for detailed recipes.

Besides the ingredients you will need to grab these things to get the magic rolling on these amazing muffins:

Medium Sized Bowl
Whisk
Large Mixing Bowl or Stand Mixer
12 Cup Muffin Pan
Non-Stick Cooking Spray

To get started, you of course want to get your oven preheated to 425 degrees. I have totally been that person before that got so excited to be making a favorite muffin or cookie and forgotten all about the oven! So let’s go ahead and get that going right out the gate before we start combining any ingredients.

In the medium sized bowl, you will want to whisk together the flour, baking powder and salt. Put that off to the side while we get going on the wet ingredients. In the large mixing bowl or in your stand mixer, cream together your butter and sugar until it is fluffy. This process should take only a couple minutes.

Once you have your butter mixture, let’s add in the eggs one at a time until blended. After this is well blended you will add in your vanilla.

This is where it might get a tad tricky if you have never made a muffin from scratch before. Remember that flour mixture that you put together before? You will want to start to add that to your butter and eggs mixture in half cup increments alternating with your buttermilk. This will make it so that your batter will combine smoothly.

If you have never done add ins for muffins, you will want to be very gentle adding in the raspberries and white chocolate chips. So many when they first do this mix too hard and the berries burst. This is something that we want to avoid. We want to fold these ingredients into the mix with a light hand and not a heavy handed stir.

Now that you have all of the mix together, it’s time to get them in the baking cups and in the oven. Super important that a lot of box mix muffins don’t do is have you change the temperature so make note of this for these muffins. First 5 minutes will be at 425 with the remainder of the 12-15 minutes will be at 375 degrees.

Once you pull the muffins out and a toothpick comes out clean, you are ready for the best part, enjoying them!

Raspberry white chocolate muffin recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) butter, room temperature
¾ cup sugar
2 large eggs, room temperature
1 teaspoon vanilla
½ cup buttermilk
2 cups fresh raspberries
½ cup white chocolate chip morsels

Instructions

Preheat oven to 425 degrees. Line a 12 cup muffin pan with standard muffin cups and lightly spray with non-stick cooking spray.
In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy, beating for about 2 minutes.
To the butter, add the eggs one at a time and beat until blended. Add vanilla.
Add flour mixture in ½ cup increments alternating with the buttermilk. Mix only until just combined.
Gently fold in fruit and chocolate chips.
Divide batter evenly among the muffin cups.
Bake at 425 degrees for 5 minutes. Lower the oven temperature to 375 degrees and bake for an additional 12 to 15 minutes or until a toothpick inserted comes out with moist crumbs.
Enjoy!

Notes

Store in an airtight container or plastic baggy for up to 5 days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 269mgCarbohydrates: 36gFiber: 2gSugar: 18gProtein: 4g

You may also enjoy these other muffin recipes:

Strawberry white chocolate chip muffins

Healthy chocolate chip muffins

Bakery style blueberry muffins

Like it? Pin it for later!

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