Whitechocolatemoussewithraspberrycompote Recipes

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.

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.

Steps:

• In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.

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!

Steps:

• In a saucepan, heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce for 10 minutes. Set aside. Make a light sugar syrup by heating the water and sugar together in a medium size saute pan, stirring until the sugar is dissolved. Add the lemon juice and berries to syrup and cook over medium heat 2 to 3 minutes, shaking the pan gently to coat the berries with syrup. Add the butter and continue to cook, swirling the berries and butter around the pan, until butter is melted. Cook for another 5 minutes. Spoon berry compote into ramekins, drizzle with white chocolate sauce and serve.

Steps:

• Melt the chocolate in a double boiler. Reserve at room temperature. In a saucepan, add 4 ounces heavy cream and 1-ounce butter, heat until butter is melted. Reserve. In a mixing bowl, add the egg yolks and whisk in the heavy cream and butter mixture, whisk until blended well. Then pour back into saucepan. Place on a low heat, heat until it thickens, be careful not to boil and not to curdle the yolks (making a creme anglaise). Let cool. Place the chocolate into a mixer with a paddle blade, add the creme anglaise, add the warm heavy cream, whip until cool. Fold in the soft peak cream until smooth (about 15 seconds). Place in a tightly covered plastic container, refrigerate overnight. Serve with crispy phyllo and raspberry sauce.;
• In food processor, combine the raspberries, sugar, and lemon juice. Process to blend. Strain through a fine mesh sieve to remove seeds. Transfer to a sealed container. The sauce may be refrigerated for 2 to 3 days, or frozen up to a month.;
• Preheat oven to 350 degrees. In a saucepan melt the butter. Remove from the heat and stir in cocoa powder. Take a sheet of phyllo pastry dough and brush with butter/cocoa mixture. Then sprinkle with granulated sugar and add another sheet of phyllo on top. Continue to layer the phyllo and brush with butter/cocoa mixture until 5 layers have been assembled. Place the phyllo layers between 2 pieces of parchment, then sandwich the paper/phyllo between 2 sheet pans. Place in oven and bake for 9 minutes or until crisp. May take longer in a conventional oven. Remove from the oven and let cool. Then remove the parchment paper and break up the phyllo into abstract pieces. On 4 plates, layer the mousse the phyllo then mousse, etc. until 3 layers are complete. Then drizzle the raspberry sauce around the mousse and garnish mint and fresh raspberrries.

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.

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.

Steps:

• In a microwave, melt semisweet chocolate and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of six paper or foil muffin cup liners with chocolate. Refrigerate until firm, about 25 minutes. Repeat once to add a second coat., For mousse, in a small saucepan, combine 1/2 cup cream and white baking chocolate; cook and stir over low heat until melted. Cool completely., Carefully remove chocolate cups from liners. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cooled chocolate mixture. Spoon into chocolate cups. Refrigerate until cold., If desired, in a microwave, warm raspberry jam; transfer to a resealable plastic bag. Cut a small hole in a corner of bag; pipe designs onto plates. Top with mousse cups. If desired, decorate with raspberries and mint.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
• Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
• Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
• Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
• Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.

Steps:

• Whisk milk, yolks and 2 tablespoons sugar in small metal bowl to blend. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Remove from over water. Add white chocolate; whisk until melted and smooth. Refrigerate mixture until cool but not set, stirring occasionally, about 1 hour. Mix in 1 tablespoon liqueur.
• Beat cream in large bowl to stiff peaks. Fold in white chocolate mixture.
• Puree 3/4 cup berries with remaining 1 tablespoon sugar in processor. Strain into small bowl, pressing on solids. Mix in ‟ cup berries and remaining 1 tablespoon liqueur. Spoon berry mixture into 4 coupe dishes or balloon-shaped wineglasses. Gently spoon mousse over. Cover and refrigerate until mousse is softly set, about 3 hours. Top mousse with remaining berries. Garnish with mint sprigs. Serve with cookies, if desired.

Steps:

• Make the white chocolate mousse:
• In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
• Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
• Make the raspberry mousse:
• In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
• Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
• Garnish the cake:
• Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
• Make the white chocolate génoise:
• Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely.

Steps:

• In a mixing bowl, beat whipping cream until soft peaks form.
• Gradually add sugar, beating until stiff peaks form; set aside.
• In a mixing bowl, beat cream cheese until fluffy.
• Add chocolate and beat until smooth.
• Fold in whipped cream.
• In parfait glasses, alternate layers of mousse and berries, ending with mousse.
• Garnish with additional berries if desired.
• Refrigerate up to 3 hours before ready to serve.

Steps:

• In medium saucepan, over low heat, melt chocolate with sweetened condensed milk; stir in extract.
• Cool to room temperature.
• Fold in whipped cream.
• Pour into prepared pastry shell.
• Chill 4 hours or until set.
• Serve with fresh fruit, if desired.
• Refrigerate leftovers.

Steps:

• In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.