If you are a fan of white chocolate, you will love White Christmas. I’m not sure where this recipe originated from and how the name came about, but it is ridiculously easy to make and serves well as a sweet treat throughout the festive season, not to mention that they are great as Christmas gifts too.
I’ve always thought it was strange to buy chocolate and then melt it in order to make, in effect, chocolate. Once I got past this conundrum, I was happy to accept that it was a quick and easy base for many desserts and sweets. As the main component of this recipe is white chocolate, it makes sense to buy the best quality chocolate you can afford. Green & Blacks have a delicious white chocolate bar in their range which is flecked with vanilla seeds, a sign of a high-class product. But as I love white chocolate in general, I’m also happy to use the supermarket brand in my baking. That said, the supermarket brand chocolate sold in Switzerland is made by the popular Swiss chocolate factories, which no doubt explains why they taste pretty good. So you might want to be more selective if you live outside of Switzerland …
There are countless recipes for White Christmas, some with rice bubbles or rice krispies, others containing some variation of fruits and nuts. The following recipe is merely a blueprint and you can substitute the dried cranberries and pistachios for other dried fruits and nuts of your choice.
500 g white chocolate, chopped
1 cup dried cranberries
100 g (1/2 cup) pistachios, shelled and unsalted
Line a 17 cm x 27 cm baking tin with baking paper or grease-proof paper.
Melt the chocolate in a bain-marie or a bowl over a pan of simmering water.
Set aside a handful each of the dried cranberries and pistachios.
Mix the remaining dried cranberries and pistachios into the white chocolate. Pour the mixture into the lined baking tin and spread it evenly. Sprinkle the reserved dried cranberries and pistachios on top.
Place the tin into the fridge for a few hours (or overnight) for it to set.
Cut the White Christmas into small pieces to either give as gifts or to serve with coffee. If the White Christmas is cold from the fridge, let it rest for about 30 minutes to come to room temperature before cutting it, otherwise the chocolate may crack and you may not get even slices (not a bad thing but it’s good to know).
500 g de chocolat blanc
200 g de cranberries séchées
100 g de pistaches décortiquées non salées
Chemiser un moule de 17cm/27cm avec du papier de cuisson.
Couper le chocolat en morceaux et le faire fondre dans un cul de poule placé au bain-marie à feu doux.
Mettre de côté une poignée de pistaches et une de cranberries.
Mélanger le reste avec le chocolat. Répartir cette pâte dans le moule. Parsemer le dessus avec les pistaches et les cranberries réservées.
Faire prendre quelques heures ou toute une nuit au réfrigérateur (si la préparation est devenue trop ferme, la laisser 30 minutes à température ambiante afin de pouvoir découper sans risque le chocolat.)
Découper le Noël Blanc en morceaux réguliers qui peuvent être offerts en cadeau ou servis avec du café.