White Chocolate Day 2023 is on Friday, September 22, 2023: Whats White Day
Friday, September 22, 2023 is White Chocolate Day 2023. September 22: National White Chocolate Day White chocolate was invented
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Whitened chocolate is really a relatively recent arrival towards the chocolate market, getting only come to exist and introduced (in Europe) within the nineteen thirties. White Chocolate Day remembers this tasty treat – and even though initially considered to not be ‘true’ chocolate inside a definitive sense, rules were eventually relaxed to permit whitened chocolate which consists of sufficient cacao that need considering to become ‘real’ chocolate.
White Day is an invention to make money. In Japan, on Valentines day women and girls buy gifts for boys and men (not just their boyfriends, but the men at work, teachers at school, etc). White day is a month after Valentines day and then the reverse happens (i.e. men buy gifts for women). It's just a clever marketing trick to make people buy chocolates and suchlike.
Chocolate mousse receipe!?
WHITE CHOCOLATE MOUSSE
8 ounces imported white chocolate, chopped
1 3/4 cups whipping cream
4 tablespoons light corn syrup
3 ounces semisweet chocolate (or bittersweet), chopped
Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in saucepan over very low heat until chocolate is melted and smooth.
Pour into a bowl and allow to cool to lukewarm.
Beat 3/4 cup cream with electric mixer to firm peaks.
Fold cream into the white chocolate mixture in 2 batches.
Divide mousse among 4 custard cups.
Cover and refrigerate until firm, about 4 hours.
Can be prepared up to 2 days ahead.
Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy saucepan over high heat.
Reduce heat to low, add bittersweet or semi-sweet chocolate and stir until melted and smooth.
Cool to room temperature. Spoon enough sauce over each mousse to cover completely.
Garnish with mint leaves, chocolate leaves, or chocolate curls, if desired. Or serve with berries, such as raspberries or strawberries.
Serve with a dollop of chocolate whipped cream.
MARVELOUS CHOCOLATE MOUSSE
300 g (1 1/2 cups) dark chocolate, chopped
2 tablespoons milk
6 egg yolks
100 g (scant 1/4 cup) confectioner's sugar
500 ml (2 cups) thickened cream
Fresh berries (optional) to serve
Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick).
Remove and cool slightly. Place yolks and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy.
Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.
Spoon into 12 x 1/2 cup capacity dishes and chill for 4 hours, until set. Serve with fresh berries if desired.
Serves - 12 Preparation Time - 15 minutes Cooking time - 5 minutes Chilling time - 4 hours
white chocolate covering recipe?
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.
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),
White chocolate, shavings
(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
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.
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.)