white chocolate covering recipe?

Question

we are making a surprise birthday party for our mother , i need to know how to make a white chocolate covering for a gateau or cake , please answer , it is urgent

Answer 1

BLUEBERRY-WHITE CHOCOLATE MOUSSE TART
Blueberries top a creamy light mousse in this terrific dessert. It can be made a day ahead, then garnished with the white chocolate shavings before serving.
Filling
3 cups fresh blueberries
6 tablespoons fresh lemon juice
3 tablespoons sugar

1 tablespoon water
1 teaspoon unflavored gelatin
1 cup chilled whipping cream
4 ounce good-quality white chocolate (such as Lindt or Baker's),
finely chopped


White chocolate, shavings


Crust
(Makes one 9-inch crust)
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1 tablespoon cold water




For Mousse:
Preheat 350°F. Roll out tart crust dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom, pressing into place. Trim dough overhang to 1/2 inch. Fold overhang in; press firmly, forming double-thick-sides. Freeze 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans, Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 18 minutes. Transfer pan to rack; cool crust completely.

Finely chop 1/2 cup blueberries in processor. Transfer to heavy medium saucepan. Add 3 tablespoons lemon juice and sugar and stir over medium heat until mixture boils and thickens slightly, about 3 minutes. Remove from heat. Stir in remaining 2 1/2 cups blueberries. Cool.

Combine 1 tablespoon water and 3 tablespoons lemon juice in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir over low heat just until gelatin dissolves. Set aside. Bring 1/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until smooth. Whisk in gelatin mixture. Refrigerate until just cool and beginning to thicken slightly, stirring often, about 10 minutes.

Beat remaining 3/4-cup cream in medium bowl until stiff peaks form. Gently fold into white chocolate mixture. Spoon mousse into curst; smooth top. Refrigerate until set, about 2 hours.

Spoon blueberry mixture over white chocolate mousse, covering completely. refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)

Remove tart from pan. Transfer tart to platter. Sprinkle with white chocolate shavings. Cut into wedges and serve.

For Crust:
Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.

Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)

Serves 8.

Answer 2

I am an Executive Chef by trade and not a baker, but I do have a personal recipe although it is a little different than the norm, I have always had good fortune with it. It really rocks. If you do use it and it works well please let me know at [e-mail]

The following recipe is an alternative to traditional buttercream/ganache icings, it has a nice glossy finish and is reliably easy to make:

White Chocolate Cream Cheese Buttercream

12 ounces white chocolate, chopped
18 ounces cream cheese, softened
1 1/4 cup unsalted butter, at room temp
2 Tablespoons fresh lemon juice
1/2 teaspoon lemon extract

1. Place chocolate in a bowl over a pan of hot water over low heat and stir until melted. (Do not allow chocolate to become too hot) Cool slightly.

2. In a bowl with electric mixer, beat cream cheese until smooth. Gradually add in cooled white chocolate, then butter, lemon juice and extract.

3. Refrigerate until ready to use.

Answer 3

This is a really easy chocolate ganache:
Have equal amounts of cream and white chocolate
Place chocolate in a heatproof bowl.
Place cream in a saucepan on the stove top and let boil. Remove from heat and pour over chocolate. Stir until chocolate is melted. Place in the fridge and stir occasionally. Once it reaches desired thickness, spread ganache over cake and return to the fridge.

Answer 4

Hmmm try recipes.com thats where I go. I wonder if your the same guy that dated my mom when she was pregnant.....did you make me spagetti when I was 8 years old? anyways good luck on the cake!!!!!

Answer 5

Try tasteofhome.com or foodnetwork.com. I usually use these two websites.

Answer 6

http://cookie.betterrecipes.com/
i hoped i helped!
-michelle
ps i love to have lots of sex

Answer 7

.