PA Baker
Master Chef
I can't wait to try this one!
Hot White Chocolate with Ginger
2/3 c chopped peeled fresh ginger
1/2 c sugar
1/4 c water
8 c fat-free milk
1 c chopped premium white baking chocolate (about 4 oz; such as Ghiradelli)
Combine first 3 ingredients in a large saucepan; cook over medium-high heat until sugar dissolves and mixture is golden (about 5 mintues), stirring frequently. Remove from heat, cool slightly.
Add milk and chocolate, stirring with a whisk. Heat over medium-low heat to 180F or until bubbles form around the edge of the pan, stirring frequently (do not boil). Strain mixture through a sieve into a bowl; discard solids.
Makes 8 (1 c) servings.
Hot White Chocolate with Ginger
2/3 c chopped peeled fresh ginger
1/2 c sugar
1/4 c water
8 c fat-free milk
1 c chopped premium white baking chocolate (about 4 oz; such as Ghiradelli)
Combine first 3 ingredients in a large saucepan; cook over medium-high heat until sugar dissolves and mixture is golden (about 5 mintues), stirring frequently. Remove from heat, cool slightly.
Add milk and chocolate, stirring with a whisk. Heat over medium-low heat to 180F or until bubbles form around the edge of the pan, stirring frequently (do not boil). Strain mixture through a sieve into a bowl; discard solids.
Makes 8 (1 c) servings.
