White Chocolate Covered Cranberries

Last winter I went on a cranberry craze. Well, I'm back at it this year! I've been craving dark chocolate-covered cranberries all year. As soon as cranberries showed up at the grocery store, I bought a bag and made chocolate-covered cranberries. Well, I happened to have some left over white chocolate from making a batch of homemade hot chocolate mix so I decided why not try white chocolate covered cranberries. Just add it to the list of cranberry recipes I love.

Ingredients:
2 cups fresh whole cranberries, rinsed and dried
1 cup white chocolate chips

Directions:
Line cookie pan with waxed paper.

Melt the chocolate in a microwave-safe bowl in the microwave on high. Microwave for 30 seconds, stir, and repeat as needed until chocolate is melted.

Pour the cranberries into the melted chocolate and gentle stir with a spatula until all the cranberries are covered in chocolate. With a fork, transfer the cranberries one by one to the cookie sheet. Place into the refrigerator until chocolate hardens.

Enjoy!

~Krissy

More Cranberry Recipes:
Cranberry Sauce Three Ways: Traditional, Orange Zest, and Brandied 
Spiced Cranberry Juice
Michigan Cranberry Brownies 
Sugared Cranberries
Pumpkin Oatmeal Cookies with White Chocolate Chips and Dried Cranberries

White Chocolate Hazelnut Cream Pie

White chocolate. Semi-sweet chocolate. Hazelnut chocolate. You would think so much chocolate would make an ultra treacly, heavy dessert. Not so. This is a great light, airy dessert for summer. I started with Giada De Laurentiis's white chocolate hazelnut tartlet recipe and transformed it into a pie recipe.

Ingredients:
1 9-inch prepared pie crust*
1 cup white chocolate chips
1 1/2 cup heavy whipping cream, divided
2/3 cup homemade chocolate-hazelnut spread (or Nutella)
1/4 cup mini semi-sweet chocolate chips, garnish

Directions:
In a small saucepan, heat the white chocolate and 1/4 cup cream in a small saucepan over low heat. Stir continually until chocolate is melted and smooth. Remove from heat, pour into a large bowl, and allow to cool to barely lukewarm. Do not put it in the fridge to hurry along the process. I made this mistake; it makes the next step difficult. 

In another large bowl, beat the remaining 1 1/4 cup cream into medium-firm peaks with a hand mixer. Fold the whipped cream into the cooled white chocolate. Cover and place in the refrigerator until cold, approximately an hour.

Spread the chocolate-hazelnut on the bottom of your cooled pie crust. Pour the white chocolate cream on top. Garnish by sprinkling the mini chocolate chips on top.

*For the pie crust I used Pillsbury Refrigerated Pie Crust and prepared it according to package directions. I usually make my pastry from scratch. You could also use a graham cracker crust.

Enjoy!

~Krissy