Eggnog White Chocolate Bark Recipes

HOMEMADE EGGNOG WHITE CHOCOLATE HOT CHOCOLATE

Steps:

• Melt the white chocolate in a heatproof bowl over simmering water, stirring until melted. Set aside and keep warm. In a heavy-bottomed saucepan, heat the half-and-half, cream, vanilla seeds and pod, orange zest, spices, and salt over low heat until it comes to a boil. Stir occasionally to prevent scorching. Remove from the heat, cover, and steep for 20 minutes. In the bowl of a stand mixer fitted with the whip attachment, whip the eggs and sugar on high speed until thick and ribbony, 3 to 4 minutes. Strain the spices from the cream, return the cream to the pan, and reheat to a simmer. Lower the speed of the mixer to low. Slowly ladle some of the hot cream into the eggs, warming them up. Add them back to the pot of cream. Attach an instant-read thermometer to the pot and cook the cream over low heat, stirring with a rubber spatula, until the cream reaches 170 degrees F. Remove the saucepan from the heat; pour the mixture through a fine mesh strainer. This will remove any pieces of cooked egg and keep the eggnog smooth. Whisk the hot strained eggnog into the bowl of white chocolate. Stir in the bourbon and rum. Pour into 4-ounce cups. Garnish with whipped cream, grated nutmeg, and homemade marshmallows. Best if consumed while hot, creamy, and delicious.

WHITE CHOCOLATE EGGNOG FUDGE

Steps:

• Yield: 2-1/2 lbs
• Prep Time: 30 minutes
• Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
• bring to a full boil, stirring constantly.
• Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
• Remove from heat;
• stir in white chocolate pieces and nutmeg until chocolate is
• melted.
• Add marshmallow creme, nuts and rum extract.
• Beat until well blended.
• Pour into buttered 8 or 9 inch square pan.
• Cool at room temperature;
• cut into squares.
• If fudge is too soft after cooling, chill.

WHITE CHOCOLATE EGGNOG BARS

Steps:

• Make the crust: position oven rack in the center of oven; preheat to 350°; line a 13x9 inch baking pan with foil so that the foil extends 2 inches beyond the short ends of the pan; lightly grease the foil.
• In a bowl, combine graham cracker crumbs and melted butter; transfer crumbs to prepared pan and pat them into an even layer.
• Bake for 8 minutes, or until it is slightly puffed and set.
• Place pan on a wire rack and let cool while you make the filling; decrease oven temperature to 325°.
• Make the filling: in the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and sugar at medium speed until smooth and light, about 1 minute.
• Beat in the cornstarch; add the egg and egg yolks, one at a time, beating until blended and scraping down sides of bow as needed.
• Beat in the heavy cream, brandy/rum, vanilla, and nutmeg.
• Scrape filling into the slightly cooled crust; bake for 15-20 minutes, until the filling is set.
• Place pan on wire rack and cool for 30 minutes.
• Refrigerate the bars for at least 1 hour, until chilled.
• Make the topping: in a small saucepan, bring the cream to a gently boil.
• Remove pan from heat and immediately add white chocolate.
• Let the mixture stand for 30 seconds to melt the chocolate, then stir until the chocolate is completely melted and the mixture is smooth.
• Set the topping aside to cool, stirring occasionally, for 15 minutes or until thickened.
• Pour the topping over the chilled bars, and using a small offset metal spatula, spread evenly.
• Refrigerate the bars for at least 2 hours before cutting (or freeze for 1 hour).
• Lift the bars out of the pan using the foil as handles.
• Remove the foil and cut into 24 bars; serve chilled, dusted very lightly with freshly grated nutmeg.