White Chocolate Strawberry Loaf Recipes

Steps:

• Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
• For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
• Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
• Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

Steps:

• Combine cookie crumbs and butter. Press onto the bottoms and up the sides of two greased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., Place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 15-20 seconds or until cream comes to a boil. Add white chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature., Pour filling into crusts; arrange strawberries over top. In a microwave, melt chocolate chips; stir until smooth. Drizzle over tarts. Refrigerate for at least 1 hour.

Steps:

• Sprinkle the sliced berries with the 2 tablespoons of sugar and put them in the refrigerator in a covered bowl for several hours or overnight to make them release their juice.
• Preheat the oven to 350°F.
• Mix the flour, 3/4 cup sugar, baking soda, and salt and 1 ounce of the chopped white chocolate in a large mixing bowl.
• In a medium mixing bowl, combine the oil, vanilla, strawberry extract (if using) eggs, strawberry slices and the juice.
• Pour the strawberry mixture into the flour mixture, and mix just until blended.
• Pour the batter into a greased loaf pan (8 inches x 5 inches) and bake for approximately 40 minutes.
• FINISH: When the loaf has cooled melt the remaining 1/2 ounce of white chocolate in a small plastic bag in the microwave (should take 15-20 secs). Cut a small hole in the corner on the bag and squeeze the chocolate onto the loaf in any pattern you like.

Steps:

• Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends. Puree strawberries in processor. Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use. Stir white chocolate in top of double boiler set over barely simmering water until melted. Remove pan from over water.
• Combine sugar, water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 250°F, tilting pan if necessary to submerge bulb of thermometer and occasionally brushing down sides of pan with wet pastry brush, about 4 minutes.
• Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
• Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes. Fold white chocolate into meringue.
• Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture. Transfer 4 cups white chocolate mousse to medium bowl. Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse.
• Spread half of strawberry mousse in prepared pan. Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse. Freeze strawberry layer until almost firm , about 15 minutes.
• Spread white chocolate mousse over strawberry layer. Freeze until almost firm, about 25 minutes.
• Spread remaining berry mousse over white chocolate layer. Cover terrine with plastic and freeze overnight. (Can be prepared 4 days ahead. Keep frozen.)
• Uncover terrine. Cut between foil and pan side to loosen terrine. Invert onto platter. Lift off pan and peel off foil. Serve with Dark Chocolate Sauce.
• To make chocolate sauce:
• Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Mix in vanilla. Cool sauce.

Steps:

• Line a 1.2 litre loaf tin with a double layer of cling film allowing it to overhang the edges. Arrange rows of sponge fingers, widthwise, across the base. Sprinkle evenly with 3 tbsp orange juice.
• Put chocolate in a heatproof bowl with the butter. Microwave on Medium for 1½-2 mins, gently stirring halfway through. Whisk cream with 1 tbsp icing sugar until it just holds its shape. Fold in the melted chocolate until evenly mixed.
• Select 8-10 even sized strawberries. Spoon half the chocolate mix into tin, then put selected strawberries down the centre of the tin, pressing down gently. Spoon over remaining chocolate cream and smooth the top. Fold overhanging cling film over marquise. Chill for at least 24 hrs, preferably 2 days in the fridge until set.
• Weigh out 250g of the remaining strawberries, roughly chop them and put in the food processor with 2 tbsp icing sugar and 1 tbsp orange juice. Blitz until smooth, then press through a fine sieve to remove the seeds. Chill until needed.
• To serve, unmould marquise and cut into thick slices. Serve with strawberry sauce and a few reserved strawberries.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
• Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
• Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.