RASPBERRY WHITE CHOCOLATE MOUSSE
Raspberry sauce is an appealing base for this fluffy white chocolate mousse. The treasured treat is surprisingly easy and a delightful change of pace from heavier cakes and pies.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce. , In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally. , Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator.
Nutrition Facts : Calories 410 calories, Fat 32g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY MOUSSE
This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
WHITE CHOCOLATE RASPBERRY TORTE
We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs. -Martha Schwartz, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans., Bake 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper., In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool., In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers., In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator.
Nutrition Facts :
RASPBERRY WHITE CHOCOLATE MOUSSE
This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.
Provided by Stacey Walery
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
- In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
- In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
- Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.7 g, Cholesterol 37.9 mg, Fat 13.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 8.2 g, Sodium 21.4 mg, Sugar 12.1 g
FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE TORTE RECIPE
Provided by shauna
Number Of Ingredients 14
Steps:
- For Crust: Finely grind cookie pieces in processor. Add butter; blend till crumbs are moist. Press mixture onto bottom & halfway up sides of 9-in. diameter springform pan with 23/4-in. high sides. Freeze while preparing mousse. For Mousse: Place liqueur in heavy med saucepan. Sprinkle gelatin over liqueur; let stand till gelatin softens, about 20 min. Press raspberries firmly through a sieve into lg. measuring cup. Add enough juice to puree in cup to measure 12/3C. berry mixture & 1/2C. sugar to gelatin mixture. Stir over med-low heat just till sugar & gelatin dissolve, about 3 min. Remove from heat. Add white chocolate; stir till melted. Transfer raspberry mixture to lg. bowl. Chill till thick but not set, stirring often, about 2 hrs. Beat cream, powdered sugar & vanilla in bowl till stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze till firm, at least 6 hrs. (Can be made 4 days ahead. Cover; freeze.) Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top of torte. Decorate with mint or chocolate leaves & serve.
SEBASTIANS CHOCOLATE RASPBERRY MOUSSE CAKE TORTE
Dark chocolate devil's food cake layered with drunken raspberries and tart raspberry mousse, garnished with chocolate filled raspberries. This recipe comes from Boston based Sebastians
Provided by jackie
Categories Dessert
Time 1h
Yield 20 cakes, 20 serving(s)
Number Of Ingredients 15
Steps:
- Devil's Food Cake.
- Method of Preparation.
- Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
- Add eggs one at a time.
- Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
- Pour onto a greased sheet pan and spread evenly.
- Bake at 350 for 12 minutes.
- Tart Raspberry Mouse.
- Method of Preparation.
- Bloom gelatin, and set aside.
- Heat Raspberry Jam in a small sauce pan.
- Add the gelatin to the heated jam.
- Cool on ice.
- Whip Cream and fold into chilled raspberry jam mixture.
- Drunken Raspberries.
- Method of Preparation.
- Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar.
- Allow to sit at room temperature.
- Raspberry Garnishes.
- Method of Preparation.
- Melt chocolate and put into a piping bag.
- Pipe into the raspberries and chill.
- Assembly.
- Use 3" ring molds to cut out 20 pieces of cake.
- Place 4 drunken raspberries around the edges of the ring mold, on top of the cake.
- Pipe or pour raspberry mousse into the mold to the top.
- Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
- Freeze the cakes for 20 minutes or until set.
- Un-mold and garnish with chocolate filled raspberries.
Nutrition Facts : Calories 479.8, Fat 22.8, SaturatedFat 8.6, Cholesterol 57.8, Sodium 77.5, Carbohydrate 67.4, Fiber 3.2, Sugar 45.4, Protein 5
RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
- Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
- Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
- For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE CAKE
I tried this at a friends house and had to have the recipe. It is delicious! Cook and prep times are approximate. Cook time is for freezing.
Provided by keen5
Categories Frozen Desserts
Time 6h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325.
- Butter a 9-inch spring form pan with 2-3/4 inch high sides.
- Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
- Bake 6 minutes and cool on rack.
- Bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
- Add white chocolate and stir until smooth.
- Pour mixture into large bowl mix in liqueur and vanilla.
- Cool completely.
- Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
- Meanwhile, beat egg whites until soft peaks form.
- Gradually beat in boiling syrup.
- Continue beating until stiff peaks form and meringue is cool.
- Fold egg whites into white chocolate mixture in 2 additions.
- Beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
- Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
- Remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
- Release pan sides and cover the top with raspberries.
- Cut and serve.
WHITE CHOCOLATE MOUSSE TORTE
I picked this recipe up last Christmas from a Christmas fair I went to with my mom. It is absolutely gorgeous and just melts in your mouth. A great treat for a dinner party dessert or to pass around as a little bite. Make it the night before and put it in the fridge for best results.
Provided by Delete_
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
- Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
- Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again.
- Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
- Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
- Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.
MAIDA HEATTER'S CHOCOLATE MOUSSE TORTE
Maida Heatter, the legendary dessert-cookbook author, tested this recipe 20 times before deeming it good enough for publication in The Times in May 1972. Her toil was worth the trouble: Eight months later, it was named the paper's most requested dessert recipe of the year. This is an adaptation of the version that appears in Ms. Heatter's book "Happiness is Baking" (Little, Brown, 2019). It begins with a big batch of chocolate mousse, half of which is baked in a pie plate. As it cools, it sinks in the middle, creating a dense, fudgy cake with a bit of an elevated edge. The remaining mousse is piled in the center, then topped with snowy whipped cream and chocolate shavings. One note: Like most traditional mousses, this one contains raw eggs. Use the best pasteurized eggs you can find. If that worries you, try another Maida Heatter dessert instead.
Provided by Margaux Laskey
Categories cakes, dessert
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Set a rack in the center of the oven. Heat oven to 350 degrees. Butter a 9-inch glass pie plate. Dust it with bread crumbs or cocoa powder. Set aside.
- Place the chopped chocolate in the top of a small double boiler over water over low heat. Bring it to a low simmer. Meanwhile, in a cup or small bowl, dissolve the coffee in the 1/4 cup boiling water and pour it over the chocolate. Cover and cook over low heat, whisking occasionally, until the chocolate is almost melted. Remove from heat and continue to stir until smooth. Let cool slightly. (Alternatively, place chocolate in a medium microwave-safe bowl. Dissolve the coffee in the boiling water and pour it over the chocolate. Cover with a plate or kitchen towel and let stand for 5 minutes. Vigorously whisk until the chocolate is melted and smooth. If there are still bits of unmelted chocolate, microwave in 15-second bursts, whisking between, until smooth and fully melted.)
- In the bowl of an electric mixer fitted with the whisk attachment, beat the yolks at high speed until they are pale, thick and lemon-colored, about 5 minutes. Gradually add the granulated sugar and continue to beat at high speed for 5 minutes more until very thick. Reduce speed to low, and add the vanilla and cooled chocolate, scraping the sides of the mixing bowl as necessary. Transfer mixture to a medium bowl. Wash the whisk attachment and mixing bowl.
- In the mixing bowl of the electric mixer fitted with the whisk attachment, beat the egg whites with the salt until stiff but not dry. Gradually, in two or three small additions, gently fold half the egg whites into the chocolate, then fold the chocolate mixture into the remaining whites just until no whites show. Handling as little as possible, gently reserve about 4 cups of the mousse in a separate medium bowl; cover and refrigerate.
- Transfer the rest of the mousse into the pie plate; it will barely reach the top. Gently level and bake for 25 minutes. Turn off the heat, then leave it in the oven for 5 minutes more. Remove from oven and cool on a rack. (The mousse will rise during baking and then, while cooling, it will sink in the middle, leaving a high rim.) Wash the mixing bowl and whisk attachment and place in the refrigerator or freezer to chill.
- When the baked mousse is completely cool, remove reserved mousse from refrigerator. Handling as little as possible, transfer the chilled mousse to the center of the baked mousse. Mound it slightly higher in the center, but be careful to handle as little as possible or it will lose the air beaten into it. Refrigerate for at least 2 to 3 hours.
- Make the whipped cream: In the chilled mixing bowl with the chilled whisk attachment, whip the cream, confectioners' sugar and vanilla on high speed until it holds a defined shape. Spread over the unbaked part of the mousse, excluding the rim; refrigerate. (Another way of applying the whipped cream: Use a pastry bag fitted with a medium star tube and pipe a lattice pattern over the top of the pie and a border around the edge.) Coarsely grate some semisweet chocolate over the top before serving, if desired. The torte is best eaten the day it's made, but it's not bad the next day.
RICH RASPBERRY CHOCOLATE MOUSSE CAKE
With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie
Provided by Caroline Hire - Food writer
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
- Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
- For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
- Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites with a whisk, spread the mixture over the biscuit base and return to the fridge overnight.
- Release from the tin and decorate with concentric circles of raspberries and serve.
Nutrition Facts : Calories 691 calories, Fat 52.1 grams fat, SaturatedFat 28.7 grams saturated fat, Carbohydrate 42.5 grams carbohydrates, Sugar 31 grams sugar, Fiber 5 grams fiber, Protein 10.4 grams protein, Sodium 0.6 milligram of sodium
WHITE CHOCOLATE RASPBERRY TORTE
Make and share this White Chocolate Raspberry Torte recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350. Lightly grease and flour bottom and sides of 9 or 10 inch springform pan.
- In medium saucepan over low heat, melt 8 oz. of the white baking bars and butter, stirring constantly until smooth. Cool slightly.
- In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. By hand, fold in flour, salt, almond extract, melted white chocolate and remaining 8 oz. of chopped white baking bars. Fold in raspberries. Spread in greased and floured pan. Sprinkle with almonds; press lightly.
- Bake at 350 for 55-65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely.
- Melt chocolate chips in small saucepan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator.
Nutrition Facts : Calories 353.1, Fat 19.8, SaturatedFat 10.6, Cholesterol 72.1, Sodium 103, Carbohydrate 40.4, Fiber 1.6, Sugar 29.8, Protein 5.6
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