…with Dreamy Creamy White Chocolate Frosting. Doesn’t that sound heavenly?
I’m sitting here finishing off the last lonely piece that my co-workers left behind, listening to the train running by just across the street. This recipe was really easy. The hardest part was probably washing the food processor twice. Once after grating the carrots, and again after making the frosting.
…say that 3 times fast.
My favourite non-fiction books!
Just a quick note, in case it helps anyone. My white chocolate custard completely seized up on me. I’m talking a big lump of white chocolate on the bottom of the bowl with a soupy mess of yellow butter (probably mixed with cocoa butter) on the top. The more I tried to whisk it back together, the worse it got. I even tried with an electric hand mixer. Nothing was going to bring that back together. I remembered something I’d seen Alton Brown say: a little bit of water causes chocolate to seize, but more water will smooth it back out again. I thought, “Hm. Eggs contain water, and they’re also an emulsifier. I’m supposed to be adding the eggs to this anyway. Worst that can happen is I waste the eggs, because the butter and white chocolate are already a total loss.” So, I slowly beat the eggs into my awful, disgusting mess with the electric hand mixer. Tada! Smooth and creamy!