White Chocolate Recipes

When white chocolate is baked into a muffin like this one from Food & Wine’s Justin Chapple, little bits of it get toasty, caramelized and irresistible.

Toasty matcha powder balances the sweetness of white chocolate in this creamy, coconut milk-based, white hot chocolate by blogger Molly Yeh.

A fine layer of white chocolate gives both green and red grapes a creamy crunch. The orange curd dipping sauce could not be simpler; it's hard to imagine a more elegant use of the microwave.

Almond flour and toasted almonds give these crispy, chewy cookies doubly nutty flavor.

Light, toasty Matcha powder balances out the sweetness of white chocolate in this luscious four-ingredient mousse by blogger Molly Yeh.

Belinda Leong made many kinds of ganache (a rich, smooth chocolate-and-cream mixture) during her time at the venerable Pierre Herme patisserie in Paris. Here, she slow-roasts white chocolate, which adds an enticing caramel flavor to the supercreamy ganache filling in her truffles.

Creamy, sweet, and perfect for any treat, you'll wan to make this frosting for all of your favorite cakes.

The filling for this cake calls for orange marmalade, but you can also use seedless raspberry or apricot jam. These would work well with the candied orange peel garnish. Edible flowers would also make a lovely decoration.

These thick bakery-style white chocolate chunk and macadamia nut cookies are golden and crispy on the outside and super soft and buttery on the inside.

Crunchy macadamia nuts and silky white chocolate nestled in a soft butter cookie make a decadent treat.

This rich white-chocolate mousse filling for layer cakes can also be made with dark chocolate or milk chocolate.

Pastry chef Deanie Fox of Ubuntu in Napa Valley adores the excellent local citrus. When she makes this parfait at the restaurant, she uses as many as 10 varieties, from yuzu to tangerine. This streamlined version is still sensational, combining puckery lime curd and minty orange-grapefruit salad with light, luxurious white-chocolate mousse.

In his version of no-bake cheesecake, baker and cookbook author Kamran Siddiqi beats melted white chocolate and citrus zest into the creamy filling for a deep, decadent flavor.

This reimagined pumpkin pie from Mr. Holmes Bakehouse in San Francisco has an ethereal pumpkin-and-white-chocolate-mousse filling and a stellar, crunchy crust.

This trifle is three desserts in one: mousse, gingerbread and caramel. Each part is delicious on its own, too.