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
WHITE CHOCOLATE MOUSSE
Steps:
- In a large glass bowl, place the chopped white chocolate and set aside.
- Add the egg yolks and sugar to a small bowl and whisk until pale in color.
- In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
- Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
- In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
- Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
- Garnish each serving with 3 blackberries and a sprig of mint, if using.
WHITE CHOCOLATE MOUSSE WITH RASPBERRY COULIS
Simply delectable! I use White Toblerone Chocolate for this recipe -(2 100g bars/blocks plus a half). A bit extravagant perhaps but if you only make this dessert once in a while, what the heck!! I last made it at Christmas - the 2 colours (red and white) and the garnish (mint leaves), made it visually very appealing and ofcourse Christmasy!!
Provided by Karin...
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the cream and chocolate in a saucepan, and stir over low heat until the chocolate is melted.
- Blend the eggs and vanilla extract until smooth.
- Pour in the chocolate mixture slowly and continue to blend as you pour.
- Now pour the Chocolate Mousse mixture into 6 lightly greased moulds.
- Cover and refrigerate until set.
- Prepare the Raspberry Coulis by pureeing the raspberries with caster sugar to taste then sieve.
- TO SERVE: unmould the White Chocolate Mousses onto serving plates,and pour Raspberry Coulis around each mousse.
- Garnish each plate with a couple of fresh mint leaves and 2-3 raspberries.
- Yum,Yum!
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 Krishnapriya
Categories Dessert
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Directions.
- 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.
WHITE CHOCOLATE MOUSSE WITH RASPBERRY COMPOTE
Make and share this White Chocolate Mousse With Raspberry Compote recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
- Add the marshmallow creme and stir with wooden spoon until blended.
- In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy.
- Add the white chocolate mixture and beat until smooth.
- Stir in the lemon juice.
- Using a rubber spatula, fold in the nondairy whipped topping.
- Combine frozen raspberries and sugar in medium saucepan.
- Bring to a boil over medium-high heat, stirring consrantlv.
- Set aside about 1 tablespoon of the raspberry liquid.
- Boil raspberry mixture, stirring occasionally, until volume is reduced by half, about 8 minutes.
- Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
- Cook and stir until thickened, about 1 minute.
- Remove from heat and let cool.
- Spoon half of the mousse into eight wine glasses.
- Layer half of the raspberry compote over the mousse layer.
- Repeat the layering with the remaining mousse and compete.
- Cover and chill at least 1 hour.
- This mousse tastes even better if you allow it to chill overnight.
Nutrition Facts : Calories 253.3, Fat 4, SaturatedFat 2.3, Cholesterol 3.8, Sodium 187.2, Carbohydrate 50.2, Fiber 1.9, Sugar 37.3, Protein 5.2
WHITE CHOCOLATE MOUSSE WITH RASPBERRIES
Today, berries are cultivated almost year-round, although they are the sweetest and juiciest during their peak, from April to June. White chocolate marries especially well with the berries' fantastic flavor. I made this for my daughter and she and her boyfriend enjoyed it thoroughly. I, also took a little taste - it was too, too wonderful! Originally found on Diana's Desserts. com.
Provided by Manami
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a blender or food processor fitted with metal blade, combine 1-1/2 cups of the raspberries with the sugar.
- Puree until smooth.
- Strain through a fine-mesh sieve into a bowl.
- Add the framboise liqueur or Chambord and stir to mix.
- Stir in the remaining whole raspberries, halved, into the puree.
- Set aside.
- Place the chocolate in a heatproof bowl and set over pan of gently simmering water; do not allow the bowl to touch the water.
- Heat the chocolate, stirring occasionally, until it is melted and smooth and registers 140ºF on an instant-read thermometer.
- Gradually add the warm milk to the chocolate, stirring constantly until smooth.
- Remove the bowl from the water and allow mixture to cool until it is almost at room temperature.
- In a bowl, using an electric mixer on high, beat the cream just until soft peaks form.
- In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high until stiff peaks form.
- Using a rubber spatula fold half of the whites into chocolate mixture to lighten it.
- Fold the remaining whites, whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain.
- DO NOT OVERMIX.
- At this point, you may cover and refrigerate the mousse for up to 1 day ahead.
- To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass.
- Top with raspberry sauce, again using about half and dividing equally.
- Then sprinkle the top with 2 tablespoons of almonds.
- Repeat with remaining mousse and raspberry sauce.
- Sprinkle with remaining finely chopped almonds.
- Put raspberries and fresh mint sprigs alongside of parfait glass, for garnish.
Nutrition Facts : Calories 391.3, Fat 27.5, SaturatedFat 15.1, Cholesterol 59.7, Sodium 64.3, Carbohydrate 32.9, Fiber 3.3, Sugar 27.4, Protein 5.8
WHITE CHOCOLATE MOUSSE-FILLED RASPBERRY CUPCAKES
Moist raspberry cupcakes filled with white chocolate mousse. Ice with frosting of your choice and top each cupcake with a fresh raspberry.
Provided by CPilling
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
- Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
- Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
- Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.
Nutrition Facts : Calories 205.5 calories, Carbohydrate 26.5 g, Cholesterol 32.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 3.1 g, Sodium 184 mg, Sugar 19.7 g
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