Torani White Chocolate Sauce Recipe
Want to enjoy the creamy, rich flavor of Torani White Chocolate Sauce at home? This homemade white chocolate sauce is easy to make, cheaper than store-bought, and fully customizable. With just a few ingredients, you can create a smooth, velvety, and preservative-free white chocolate sauce perfect for coffee, desserts, and more.
Ingredients
- 8 oz high-quality white chocolate chopped or chips
- ½ cup heavy cream
- ¼ cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
- Pro Tip: Use high-quality white chocolate brands like Lindt Valrhona, or Ghirardelli for the best creamy texture.
Instructions
Melt the White Chocolate:
- Use a double boiler or microwave method to melt white chocolate.
- If using a microwave, heat in 20-second intervals, stirring in between to prevent burning.
Heat the Cream Mixture:
- In a saucepan over medium heat, warm the heavy cream and sweetened condensed milk until heated (do not boil).
Combine Ingredients:
- Slowly pour the warm cream mixture into the melted white chocolate while stirring continuously.
- Stir until the mixture is smooth, silky, and glossy.
- If the sauce is grainy, reheat on low heat and stir until fully combined.
Add Flavor:
- Stir in vanilla extract and a pinch of salt to enhance flavor.
- Mix well to ensure even distribution.
Cool and Store:
- Let the sauce cool at room temperature.
- Transfer to a jar or squeeze bottle for easy use.
- Store in the refrigerator and reheat before serving if needed.
- Pro Tip: If the sauce gets too thick, stir in 1 tbsp of warm milk or cream to adjust consistency.
Notes
- Storage: Refrigerate in an airtight container for up to 2 weeks.
- Reheating: Warm in a microwave (10-second intervals) or on low heat on the stovetop.
- Freezing: Freeze in ice cube trays and store for up to 3 months.
- Serving Ideas: Drizzle over coffee, ice cream, brownies, cheesecake, pancakes, and fruit.