Desserts

For best results, use white chocolate coating, not chopped white chocolate. It provides a whiter sheen that makes the eyeballs really pop!

Chocolate bark is one of the most practical uses for leftover tempered chocolate. There are no set rules for making it. Simply combine any amount of chocolate with chopped or whole roasted nuts, cut-up dried fruit, dry cereal or anything else that is crispy or chewy. This white chocolate bark is studded, rather than mixed, with a variety of tasty morsels; it would be equally delicious made with dark or milk chocolate.

A silky-smooth white chocolate-cream cheese filling gets a bright lift from a lemony crust and citrus- and honey-scented pistachios. 

Who can resist the combination of sweet and salty? Display these ghosts standing in a tall glass or vase...until they fly away into the hands of Halloween munchers.

The wonderful thing about these biscotti is that they freeze well. We recommend dipping them in coffee, cappuccino, espresso, hot chocolate or tea.

Avoid the temptation to overbeat the cream for the mousses. The cream will continue to be “whipped” as it is folded into the base and can become curdled-looking if too stiff.

This festive fudge gets its jolly hue and minty flavor from finely crushed candy canes.

After the rich offerings of a holiday meal, this dessert will come as a welcome finale. It has an appealing lightness that results from combining airy whipped cream and melted white chocolate. Be careful not to overbeat the whipping cream; it should be firm enough to hold its shape without being soupy, but still be soft and creamy in appearance.

White chocolate and espresso make a heavenly combination. Add a dark chocolate crust, and you have an irresistible dessert that literally melts in your mouth.

The perfect addition to a dessert buffet, this two-layer cake is rich yet light in texture. The luscious White Chocolate-Cream Cheese Frosting complements the cake beautifully.