5 Best White Chocolate Substitutes to Consider

Are you searching for something that has that sweet, creamy, and delicious taste of white chocolate but don’t want to use it? You’re in luck.

Here we provide 5 healthy substitutes that’ll satisfy your sweet tooth without compromising your health.

Read on to find out what they are.

What’s White Chocolate?

White chocolate may sound a bit unusual and it certainly looks different, but it can be just as enjoyable to eat as regular milk or dark chocolate.

It is made from cocoa butter, milk solids, sugar, and other flavorings, blended together to create its one-of-a-kind taste.

Unlike milk and dark chocolates which contain cocoa solids that are responsible for giving it a rich flavor, white chocolate does not contain any cocoa solids at all.

Its light and creamy texture often strikes some people as oddly sweet but others find that this unusual sweetness is nothing to be afraid of.

For those who have never tried white chocolate before, there’s no better time than the present.

White chocolate can be used in all sorts of delicious recipes from fancy cheesecake bars, to oven-baked cookies, to decadent frostings.

It also works great in hot drinks like hot cocoa and even coffee.

If you’re feeling adventurous you can even use white chocolate as an ingredient in savory dishes like mashed potatoes or macaroni and cheese.

Either way, you’re sure to find something new that your taste buds will adore when it comes to white chocolate.

5 Best White Chocolate Substitutes to Consider

While white chocolate doesn’t contain cocoa solids, it still contains cocoa butter, milk, and sugar to create a creamy, smooth texture.

If you don’t have any white chocolate on-hand or if you need a dairy-free alternative, here are five great substitutes to consider:

1 – Milk Chocolate

Milk chocolate is the closest substitute for white chocolate.

It can be used in most recipes that call for white chocolate thanks to its creamy consistency and sweet flavor.

But it does contain a much higher fat content than white chocolate and can sometimes overpower other flavors when melting or stirring into recipes, so it’s important to use it in smaller quantities or mix it with other types of chocolate to balance out the sweetness.

2 – Unsweetened Chocolate

Unsweetened chocolate, also known as baking or chocolate liquor, is exactly what it sounds like.

It’s the pure, unrefined form of chocolate before sugar and additional ingredients are added.

It’s bitter on its own and has a deep cocoa flavor.

Depending on the manufacturer, unsweetened chocolate can have anywhere from minimal sugar added to up to 15%.

When substituting white chocolate with this option, you may need to add some additional sweetening agents such as honey or agave syrup.

Unsweetened chocolate is typically used when baking to add flavor, texture and richness.

3 – Dark Chocolate

Dark chocolate is the closest substitute for white chocolate in terms of taste, texture and appearance.

It has its own unique flavor, which may not be to everyone’s liking.

Many dark chocolates have a higher cocoa concentration than white chocolate and will have a stronger, more intense flavor.

Dark chocolate is still semisweet and adds sweetness to recipes but should be used carefully as it can easily overpower other ingredients.

Most dark chocolates come in bars, so they must be melted before being used in recipes.

They can also make a nice contrast to lighter-colored dishes when used in small amounts.

4 – Bittersweet Chocolate

Bittersweet chocolate has more cacao solids than semi-sweet chocolate, which means it has a higher cocoa butter content, at least 33%.

This will give desserts made with bittersweet chocolate a richer flavor.

Bittersweet chocolate works really well for brownies and baking, but not too well for cream-based recipes as the higher cocoa butter content throws off the consistency.

You may need to experiment with different ratios or use less cocoa powder for best results.

Many chefs suggest combining unsweetened cocoa powder and regular sugar to balance out the flavor and texture of the bittersweet chocolate.

5 – Butterscotch Chips

Butterscotch chips have a very similar flavor to white chocolate, and can make a great substitute if you need a lighter version that won’t contribute any color to your recipe.

They are slightly sweeter than white chocolate, with notes of caramel and vanilla, and make an excellent addition to cakes, cookies and other desserts.

Be sure to buy pure butterscotch chips rather than “butterscotch flavored” chips, as the artificial ingredients will not work as well as real butterscotch chips.

Butterscotch chips do not contain cocoa solids or cocoa butter, so they will not give the same texture or experience as white chocolate.

Conclusion

In conclusion, white chocolate can be a difficult item to find, and finding an adequate substitute is challenging.

But if you take a few factors into consideration when making your choice, you’ll be sure to come up with a great alternative.

Look at the amount of cocoa butter and fat solids in the product, as well as its sweetness level.

Ultimately, it’s important to remember that whatever choice you make should reflect the flavor of white chocolate – creamy and sweet.

Consider these substitutes for a tasty baking experience that rivals using real white chocolate.