White Choc Brandy Sauce Recipes

BRANDY SAUCE (FOR CHRISTMAS PUDDING AND OTHER SWEETS)

Steps:

• Whisk the egg yolks, cream and sugar in a pot over low heat. Do not stop whisking and keep the heat low so that the custard doesn't curdle. Don't worry if it does, there's an easy fix.
• Continue whisking until the mixture thickens and becomes a sauce. (If you want to serve this to young children, remove some and add a drop of vanilla.) Add the brandy to your liking, from two teaspoonfuls to two tablespoonfuls (or more), but be careful not to add too much brandy or the sauce will become too runny. I used two tablespoonfuls.
• Whisk well so that the sauce is completely smooth. Pour into a serving jug to pour over the Christmas pudding before it's cut into pieces, which makes for a beautiful presentation. However, it may be more practical to cut slices and place in bowls, then pour the sauce over the top. I'd recommend this if you won't be finishing the entire pudding in one go.

CHOCOLATE-BRANDY SAUCE

Steps:

• Bring cream, sugar, brandy, and salt to a boil in a small saucepan. Pour over chocolate, and whisk to combine.

WHITE CHOCOLATE CHEESECAKE WITH WHITE CHOCOLATE BRANDY SAUCE

Steps:

• Preheat oven to 300 degrees. Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.
• Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
• Melt 4 ounces of the white chocolate. (This can be done in 10 second increments in the microwave.) With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
• Place cheesecake pan in a water bath filled with hot water. Bake at 300 degrees for 50 to 60 minutes or until center of the cheesecake is just firm. Cool at room temperature for one hour. Refrigerate until set before removing from pan.
• To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

BREAD PUDDING WITH WHITE CHOCOLATE BRANDY SAUCE

Steps:

• For pudding.
• Soak bread in milk.
• Stir in sugar, eggs and vanilla.
• Coat 13 x 9 baking dish with the butter before adding pudding. Or, individual ramekin dishes.
• Sprinkle top with cinnamon.
• Bake at 350 for 1 hour and 15 minutes.
• For Sauce.
• Bring cream to a boil.
• Remove from heat and stir in chocolate until melted.
• Stir in brandy.
• Serve warm sauce over warm pudding.

CHOCOLATE BRANDY SAUCE

Steps:

• Bring cream to a boil.
• Remove from heat and stir in chocolate until melted.
• Stir in brandy.
• You can use a cornstarch slurry to thicken it up.
• Serve warm sauce over warm chocolate Bread pudding.

WHITE CHOCOLATE SAUCE

Steps:

• Combine sugar and whipping cream in heavy medium saucepan.
• Heat and stir on medium heat for 1-2 minutes until sugar is dissolved.
• Boil gently for 3 minutes.
• Add vanilla and brandy.
• Stir and remove from heat.
• Stir in chocolate until melted and sauce is smooth.
• Cool.

WHITE CHOCOLATE BRANDY ALEXANDER

Steps:

• In a large saucepan, heat the milk and salt over medium heat just until mixture comes to a simmer. Remove from the heat. Add chocolate; whisk until mixture is smooth. Stir in brandy, creme de cacao and vanilla., Fill mugs or cups three-fourths full. Top with whipped topping and chocolate shavings if desired.