289665 white chocolate irish cream berry Recipes

chocolate crumb crusts, ready crust, unflavored gelatin, vanilla, milk (whole or 2%), baileys irish cream, semi-sweet chocolate chips

cream-filled chocolate sandwich cookies, crushed, butter or 3 tbsp margarine, melted, cream cheese, sugar, unsweetened cocoa powder, cornstarch, eggs, egg yolk, irish cream, vanilla extract, instant coffee, water

cream cheese, sugar, eggs, vanilla extract, flour, baking powder, salt, fresh raspberry, white chocolate chips

lemon , juice and zest of, grated, egg, egg whites, baileys irish cream, granulated sugar, unsalted butter, cream of tartar, fresh blueberries (reserve a few for topping)

broenie mix, irish cream or kaluha, vegetable oil, eggs, milk, irish cream liqueur or kaluha, brewed coffee, butter,softened, confectioners sugar, vanilla, toffee baking bits(such as heath bar) optional

cream puff dough, chocolate-orange cream, fresh raspberries, garnish: semisweet chocolate curls , powdered sugar, unsweetened cocoa

eggs, sugar, all-purpose flour, white chocolate, heavy cream, white chocolate, broken into pieces, low-fat quark cheese or 9 oz cream cheese, dark chocolate or milk chocolate or white chocolate, melted, unsweetened cocoa powder , to dust

white chocolate truffles, butter, heavy cream, good quality white chocolate, broken into pieces., finish, white chocolate melted, method, line a loaf tin with parchment paper. place the butter and the cream in a saucepan and bring slowly to the boil, stirring constantly. boil for 1 minute, then remove the pan from the heat. add the chocolate pieces to the mixture, stir till melted ,then beat in the liqueur if using ( i didn tsp use it ).pour the mixture in the prepared tin and chill for 2 hours till firm. using a tsp, roll small amounts of the mixture into balls. chill for another 30 minutes., finish, dip the balls in the chocolate , allowing the excess to drip back into the bowl. place on nonstick baking parchment , swirl the chocolate with the tines of a fork and leave to harden., chocolate truffle cake, butter, caster sugar, eggs, lightly beaten, self raising flour, baking powder, cocoa powder, ground almonds, truffle topping, plain chocolate, butter, heavy cream, chocolate cake crumbs

irish stout (recommended : guinness), unsalted butter, dutch-processed cocoa powder, dark brown sugar, sour cream, eggs, vanilla extract, all-purpose flour, baking soda, irish liqueur frosting , recipe follows, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., unsalted butter, irish cream liqueur (recommended : baileys), sugar

crushed chocolate wafers (about 18 cookies), butter, melted, ground cinnamon, cream cheese, softened, carton dairy sour cream, sugar, semisweet chocolate, melted and cooled, eggs, irish cream liqueur, whipping cream or milk, vanilla

chocolate cake mix, instant chocolate fudge pudding, sour cream, baileys irish cream, eggs, semi-sweet chocolate chips

chocolate and mint cookies, crumbs (girl scout thin mints), sugar, flour, unsalted butter, melted, heavy cream (divided ), baileys irish cream, semi-sweet chocolate chips, egg yolks, slightly beaten, at room temperature, vanilla (divided ), powdered sugar, andes mints candies (garnish )

irish cream, butter, semisweet chocolate, egg yolks, heavy cream

creamy evaporated milk, water, coffee, drinking chocolate, irish cream

white baking chocolate,divided, cream cheese, milk, confectioners sugar, grated orange peel, graham cracker crust, sliced fresh strawberries, whipping cream ,whipped

strawberries, hulled, granulated sugar, grand marnier, raspberries, blueberries, blackberry, white chocolate, chopped, mascarpone cheese, heavy cream, sugar, packaged shortcakes , cut into cubes

white chocolate, chopped, cream, whole berry cranberry sauce (ocean spray ), orange liqueur, cream

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.