6 Ways to Use Toasty, Caramelized White Chocolate

Ever tried roasting white chocolate? It's a favorite technique of ours: When cooked at a low heat, the sugars and milk solids in white chocolate slowly caramelize, coloring it a golden brown and imbuing it with a toasty, butterscotch-like flavor. Once cool, the result can be broken into pieces and used anywhere you'd use the regular stuff. Add it to cookies; turn it into ganache or mousse; snap off a piece and use it to anchor a s'more; melt it down and dip fruit in it; or just eat it by the handful. (You'll probably end up doing that last one whether you intend to or not.) Go get the technique, then get started with one of the recipes below.

Roasted White Chocolate

Make a Ganache

Use equal parts roasted white chocolate and heavy cream to make a basic ganache: Break your roasted and cooled chocolate into small pieces and melt them slightly in a large bowl set over a double boiler. Whisk in scalded cream until thoroughly combined. Use it immediately, or let it cool and whip it into a thicker frosting.Ingalls Photography

White Chocolate-Macadamia Nut Cookies

Roughly chopped pieces of roasted white chocolate will improve just about any kind of cookie—we like to substitute it for the regular stuff in these classic white chocolate-macadamia nut treats.Todd Coleman
White Chocolate Bread Pudding

White Chocolate Bread Pudding

This decadent take on an iconic New Orleans dessert, from Mat & Naddie's Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and brûléed bananas. Using caramelized white chocolate gilds it even more.Todd Coleman

Ultimate S'more

After your chocolate is cool, break it into s'more-sized squares and top with roasted marshmallows.Michael Kraus

Blondies

Add a few handfuls of chopped roasted white chocolate to amp up the butterscotch flavor in classic blondies.Todd Coleman

Hazelnut White Hot Chocolate

Sub in roasted white chocolate for a caramel-flavored take on a classic hot cocoa.Helen Rosner