From Desserts in Jars 50 Sweet Treats that Shine by Shaina Olmanson

I found this recipe in the food section of our local newspaper and couldn’t resist sharing it. It sounds so completely, deliciously, sinful !!

Courtesy of Ed Engoron and Mary Peabody, from Chocolatique (Perseus; 2011)

Ed says that white chocolate ganache is perfect for putting in his recipe for white chocolate brownies and other white chocolate confections. This ganache does not get firm; it’s more like an unbelievably delicious shooter.

Courtesy of Chef and Blogger, David Lebovitz: www.davidlebovitz.com

So, here’s what David has to say about White Chocolate Custard with Raspberries: I serve these custards slightly warm, which softens the raspberries and releases their subtle, sweet perfume. Savor these with tiny, delicate silver spoons; something as dreamy and elegant as these quivering custards, with their creamy-smooth white chocolate demands to be relished in small, measured doses.