A white chocolate baking bar combines with butter and heavy whipped cream to create this delectable White Truffle Sauce.
1 6-ounce package white chocolate bar, chopped
2 tablespoons butter
1/2 cup heavy whipping cream
Note: If you prefer, you can use margarine in place of the butter.
Heat white chocolate and butter in heavy 2-quart saucepan over low heat, stirring constantly, until melted (mixture will be thick and grainy). Remove from heat.
Stir in whipping cream until smooth.
Cover and refrigerate about two hours or until chilled.
Recipe makes 1-1/4 cup.
White chocolate is not technically chocolate. White chocolate contains cocoa butter, a product of the cocoa bean that is also used to produce chocolate. Cocoa butter is the fat from cocoa beans, extracted from the cocoa beans during the process of making chocolate and cocoa powder.
Good white chocolate contains cocoa butter, sugar, milk solids, vanilla, and lecithin. According to the FDA, to be called "chocolate", a product must contain chocolate liquor, which is what gives it its intense chocolate flavor. The FDA established rules for labeling white chocolate which went into effect on January 1, 2004. The rules say a product labeled and marketed as white chocolate must contain at least 20 percent cocoa fat, 14 percent milk solids and 3.5 percent milk fat, and not more than 55 percent sugar (or other nutritive carbohydrate sweetener).
When well wrapped and stored in a cool, dry place, unsweetened chocolate will keep for several years.
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