A couple of years ago when I first met Hayley I created a White Chocolate alternative because my husband Brenton loves white chocolate. So recently I was checking out facebook when I saw this cake and I was inspired to go back to that original white chocolate recipe to see if there were a couple of other ways I could make the chocolate mix so that I could also use it as an icing to make my own gluten, dairy, egg and soy free version of that famous malteser christmas pudding cake.
So if you love white chocolate too and you’d like to have a play with making your own at home here are 3 different recipes to get you started.
This one uses cashews ground into a fine powder. I’ve done that using my coffee grinder. (Just bear in mind if you have someone with a severe allergy in the house to nuts that traces and crumbs of nuts will remain in the grinder – because they’re really hard to clean so you might need a separate grinder).
2. Macadamia White Chocolate Frosting Because not everyone has a coffee grinder, or wants to contaminate it with nuts, I created another white chocolate recipe which you could also use as a frosting for cupcakes using macadamia spread.
1/3 cup grated cacao butter
1/8 cup macadamia butter
1/2 tbsp light agave syrup
1. Set up some hot water in a saucepan, and add the grated cacao butter to a Pyrex jug and mix with a small whisk until all the cacao butter has dissolved.
2. Add in the agave syrup and mix.
3. Add in the macadamia butter and mix.
4. Place the jug in the freezer for 5 mins and then remove from the freezer to give it a stir. If it is still runny, place it back in the freezer for 2 minutes at a time, taking it out every minute to 30 sec to give it a stir once it starts to thicken.
5. Once it has just started to thicken (eg. it’s the consistency of thickened cream but is still soft enough or runny enough that you can pour it on a cupcake or use a knife to ice a cupcake the its ready to go). If you leave it too long it will set. Depending on what you’re using it for you can put it over the hot water again to re-dissolve it if you missed the point and it set. Once it starts to set it sets quickly.
I created this White chocolate icing recipe for a bit of fun and as an allergy-friendly alternative to a popular chocolate Christmas pudding which was going around. This recipe is based on the above recipe but uses coconut cream instead of macadamias or cashews with a couple of other tweaks because it’s a bit finicky but looks pretty cute once you get it just right.