176 red white chocolate cream Recipes

graham cracker crumb pie crust (see below ), cream cheese -- softened, sugar, eggs, sour cream, vanilla, white chocolate -- melted, macadamia nuts -- crushed or whole, chocolate ganache, optional (see below ), raspberry sauce, optional (see below ), fresh red raspberries , optional

red velvet cake mix, butter, egg, water, semi-sweet chocolate chips, walnuts, chopped (optional), unsalted butter, at room temperature, powdered sugar, vanilla extract, white chocolate, melted, heavy whipping cream

plain german chocolate cake mix, vanilla instant pudding mix, sour cream, water, vegetable oil, eggs, semisweet chocolate chips, white chocolate, coarsely chopped, reduced-fat cream cheese, at room temperature, butter, at room temperature, peppermint extract, sugar, sifted, divided, peppermint candies, crushed (optional)

sugar, cornstarch, milk, egg yolks, beaten, white baking chocolate, chopped, vanilla extract, pastry shell (9 inches), baked, white baking chocolate, divided, red and green paste food coloring, heavy whipping cream, sugar

oreo cookies, finely crushed or 12 reduced-fat oreo cookies, butter, melted, white chocolate baking squares, divided , baker s brand, philadelphia cream cheese, softened or 2 (8 oz) packages philadelphia neufchatel cheese, sugar, vanilla, eggs or 2 egg whites, red raspberry preserves

chilled whipping cream, hard red-and-white-striped peppermint candies, coarsely crushed, milk, good-quality white chocolate (such as lindt or baker s), chopped, peppermint extract, coarsely crushed peppermint candies

butter, softened, vegetable shortening, white sugar, sugar, baking soda, cream of tartar, salt, egg, vanilla extract, all-purpose flour, seedless raspberry jam, white chocolate chips, red sugar sprinkles , or as desired

egg yolks, milk cream, milk, sugar, marocchen biscuits, white chocolate, butter, gelatins, fresh mint, tea-cup of wild berries sauce, wild berries, sugar, red wine

unsalted butter, melted, plus more for the pan, all-purpose flour, plus more for the pan, granulated sugar, unsweetened cocoa powder, baking soda, salt, egg, vegetable oil, cider vinegar, buttermilk, sour cream, pure vanilla extract, unsalted butter, softened, sugar, milk, pure vanilla extract, white chocolate, assorted liquid food coloring or m and m s for decorating

heavy whipping cream, half-and-half, white chocolate, coarsely chopped, milk, sugar, eggs, cinnamon, nutmeg, french bread, cut into 2 cubes, tart cherry zinfandel sauce, dried tart cherries, red zinfandel, sugar

high-quality white chocolate (such as lindt or perugina), chopped, heavy whipping cream, all purpose flour, sugar, baking powder, hard-boiled egg yolk , finely grated on microplane or small holes of box grater, salt, chilled unsalted butter, cut into 1/2-inch cubes, chilled heavy whipping cream, raw sugar, fresh blueberries, divided, sugar, divided, water, sliced fresh strawberries

all-purpose flour, baking soda, salt, unsweetened cocoa powder, boiling water, unsalted butter, room temperature, sugar, vanilla extract, eggs, good-quality white chocolate, chopped, chilled whipping cream, sour cream, red-and-white-striped hard peppermint candies (about 2/3 cup) or 12 candy canes, crushed (about 2/3 cup), whipping cream, semisweet chocolate, chopped

milk, good-quality white chocolate (such as lindt or baker s), chopped, crushed red-and-white-striped candy canes or hard peppermint candies, salt, peppermint schnapps (optional), cream, crushed red-and-white-striped candy canes or hard peppermint candies

crushed shortbread cookie (about 3 oz.), toasted almonds, finely chopped, butter or 1/4 cup margarine, melted, cream cheese, softened, white chocolate , baking bars melted and cooled, sugar, eggs, sour cream, vanilla, seedless red raspberry jam, fresh red raspberries or 1 cup frozen loose-pack lightly frozen sweetened raspberries

sweetend condensed milk 14 oz, white chocolate instant pudding mix 3 oz, water, whipping cream, red raspberries, mint leaves

semisweet baking chocolate, chopped, unsalted butter, eggs, white chocolate chunks or 1 cup white vanilla baking chips, melted, whipping cream (heavy ), cream cheese, softened, powdered sugar, white creme de cacao , if desired, semisweet chocolate chips , if desired, frozen raspberries in light syrup, thawed, cornstarch, red currant jelly

cream cheese, room temperature (20 oz), sugar, grated lemon zest , plus 1/2 tbsp fresh lemon juice, coarse salt, eggs, sour cream, cake flour, sugar, baking soda, cocoa powder, salt, eggs, vegetable oil, buttermilk, vanilla extract, white distilled vinegar, cream cheese, softened, butter, softened, vanilla extract, sugar, white chocolate (optional for decoration) or 1 bar dark chocolate (optional for decoration)

raspberry sauce, frozen raspberries in syrup, juice of 1/2 lemon, sugar, cornstarch, water, grand marnier or other liqueur (optional), mouse, water, unflavored gelatin, milk, white chocolate** -- broken up, heavy whipping cream, combine undrained berries and lemon juice in processor or blender and puree. strain, pressing with back of spoon. add sugar, cornstarch, water and liqueur; blend well. place in saucepan over medium heat and bring to boil, stirring frequently. reduce heat and continue stirring 1 minute. remove from heat and allow to cool until ready to use., in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. microwave on high 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (alternatively, place cup in a bowl of hot water and stir until completely dissolved.) in a small saucepan bring milk to the simmering point. remove from heat and add white chocolate. stir occasionally until chocolate is melted and mixture is smooth. blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes., whip cream until stiff and peaks hold their shape. fold white chocolate mixture into whipped cream . beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. refrigerate 1-2 hours. to serve, garnish with partially frozen whole berries, or fresh if available.