Frozen White Chocolate And Raspberry Mousse Torte Recipes

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FROZEN ORANGE MOUSSE TORTE WITH BOYSENBERRY SAUCE



Frozen Orange Mousse Torte with Boysenberry Sauce image

Categories     Liqueur     Dairy     Egg     Dessert     Bake     Freeze/Chill     Orange     Pistachio     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12 to 14

Number Of Ingredients 17

For crust
1 1/2 cups shelled pistachios
1/4 cup (packed) brown sugar
2 tablespoons all purpose flour
1/2 teaspoon grated orange peel
3 tablespoons butter, melted
For mousse
1 cup sugar
1/2 cup fresh orange juice
6 large egg yolks
1/4 cup Grand Marnier or other orange liqueur
2 cups chilled whipping cream
1 tablespoon grated orange peel
Lightly sweetened whipped cream (optional)
1 orange, thinly sliced, cut into small triangles (optional)
Whole pistachios (optional)
Boysenberry Sauce

Steps:

  • Make crust:
  • Preheat oven to 350°F. Blend first 4 ingredients in processor until nuts are coarsely chopped. Add melted butter and blend until moist crumbs form. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Freeze while preparing mousse.
  • Make mousse:
  • Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until candy thermometer registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.
  • Beat 2 cups cream and orange peel in bowl to stiff peaks. Fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight. (Can be prepared 3 days ahead; keep frozen.)
  • Cut around pan sides to loosen torte. Release pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachio nuts. Cut torte into wedges. Serve with Boysenberry Sauce.

FROZEN WHITE CHOCOLATE MOUSSE



Frozen White Chocolate Mousse image

A delicious recipe and perfect in the warm months. Of course you could ring the changes by using dark chocolate too.

Provided by Kate in Katoomba

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

6 eggs, separated
300 g good quality white chocolate, melted
180 ml thickened cream
1 tablespoon caster sugar
3 drops vanilla
3 drops orange flower water (optional) or 3 drops Cointreau liqueur (optional)

Steps:

  • To melt the chocolate, grate or break into small chunks and place in a heat proof bowl over hot, but not simmering water, stirring regularly.
  • In a large bowl, beat the egg yolks until pale and creamy, then beat in the warm chocolate working continuously so it doesn't set.
  • Whisk the cream until soft peaks form and fold into chocolate mixture.
  • Whisk the egg whites with the sugar until soft peaks form.
  • Fold into the mixture with the optional flavours until just combined and freeze for four hours.

Nutrition Facts : Calories 456.6, Fat 32.3, SaturatedFat 18.3, Cholesterol 260.2, Sodium 126.6, Carbohydrate 33, Sugar 32.1, Protein 9.8

SEBASTIANS CHOCOLATE RASPBERRY MOUSSE CAKE TORTE



Sebastians Chocolate Raspberry Mousse Cake Torte image

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

1 cup cocoa powder
2 3/4 cups flour
2 1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup oil
3 eggs
2 cups hot brewed coffee (or water)
1 1/2 cups raspberry jam
1 1/2 cups heavy cream
1 (1 ounce) packet raspberry gelatin powder
1/4 cup sugar
2 tablespoons Chambord raspberry liquor
1 pint raspberries
8 ounces white chocolate

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

WHITE CHOCOLATE RASPBERRY TORTE



White Chocolate Raspberry Torte image

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

1 cup butter-flavored shortening
2 cups sugar
4 large eggs
1 cup white baking chips, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
FILLING:
2 cups fresh or frozen raspberries
3/4 cup water
1/2 cup sugar
3 tablespoons cornstarch
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup white baking chips, melted and cooled
1 carton (12 ounces) frozen whipped topping, thawed
Fresh raspberries, optional

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 :

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE TORTE RECIPE



Frozen White Chocolate & Raspberry Mousse Torte Recipe image

Provided by shauna

Number Of Ingredients 14

Crust:
1 (9oz.) Box Chocolate Wafer Cookies, broken into pieces
1/2 C. (1stick) Unsalted Butter, melted
Mousse:
1/3 C. Chambord (black raspberry-flavored liqueur) or Creme de Cassis (black currant-flavored liqueur)
11/2 tsp. Unflavored Gelatin
2 (12-oz.) Pkgs. Frozen, unsweetened raspberries, thawed, drained, juices reserved
1/2 C. Sugar
12 oz. Good-Quality White Chocolate (Lindt or Baker's, finely chopped)
2 C. Chilled Whipping Cream
3/4 C. Powdered Sugar
1 tsp. Vanilla Extract
11/2 Pint Basket Fresh Raspberries
Fresh Mint Leaves

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.

FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE



Frozen White Chocolate and Raspberry Mousse Torte image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Berry     Chocolate     Dairy     Dessert     No-Cook     Christmas     Raspberry     Winter     Chill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

Crust
1 (9-ounce) box chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted
Mousse
1/3 cup Chambord (black raspberry-flavored liqueur) or crème de cassis (black currant-flavored liqueur)
1 1/2 teaspoons unflavored gelatin
2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved
1/2 cup sugar
12 ounces good-quality white chocolate (such as Lindt or Baker's finely chopped
2 cups chilled whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2-pint basket raspberries
Chocolate Leaves

Steps:

  • For crust:
  • Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
  • For mousse:
  • Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
  • Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
  • Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
  • Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.

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