White Chocolate Mousse For Grapefruit Torte Recipes

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WHITE CHOCOLATE MOUSSE TORTE



White Chocolate Mousse Torte image

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

225 g ginger biscuits, finely crushed
75 g butter
700 g good white chocolate
600 ml double cream
icing sugar or cocoa powder, to decorate
raspberries, to decorate (optional)

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.

ELEGANT WHITE CHOCOLATE MOUSSE



Elegant White Chocolate Mousse image

Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. -Laurinda Johnston, Belchertown, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

12 ounces white baking chocolate, coarsely chopped
2 cups heavy whipping cream, divided
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
Mixed fresh berries, optional

Steps:

  • In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.

Nutrition Facts : Calories 422 calories, Fat 34g fat (23g saturated fat), Cholesterol 68mg cholesterol, Sodium 47mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

WHITE CHOCOLATE MOUSSE TORTE WITH OREO COOKIE CRUST



White Chocolate Mousse Torte With Oreo Cookie Crust image

I've had this for so long that I can no longer remember where I picked it up. The one thing I do know is that it's delicious! The ganache filling is superb with the combination of white chocolate. I didn't include chill time.

Provided by gailanng

Categories     Dessert

Time 45m

Yield 1 torte, 14 serving(s)

Number Of Ingredients 10

24 Oreo cookies
1/4 cup unsalted butter, melted (1/2 stick)
3/4 cup whipping cream
8 ounces semisweet chocolate, chopped
1 lb white chocolate, chopped
3 cups chilled whipping cream
1 tablespoon unflavored gelatin (1 packet)
1/4 cup water
1 teaspoon vanilla extract
additional Oreo cookies, crumbled for garnish

Steps:

  • Crust:.
  • Butter 10" springform pan.
  • Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.
  • Bring cream to a simmer in a heavy medium saucepan. Reduce heat to low; add chocolate and whisk until melted and smooth. Pour chocolate mixture over crust. Chill.
  • Filling:.
  • Combine white chocolate and 1 cup cream in top of double boiller. Stir over simmering water until melted and smooth. Remove from over water. Cool to barely lukewarm.
  • Sprinkle gelatin over 1/4 cup water in heavy small saucepan. Let stand 5 minutes to soften. Stir over low heat until gelatin dissolves. Pour into large bowl.
  • Add 2 remaining cups cream and vanilla; stir to combine.
  • Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.
  • Refrigerate until filling is set, at least 6 hours or overnight.
  • Run a small, sharp knife around pan sides to loosen torte. Release pan sides.
  • Sprinkle top with chopped cookies.

Nutrition Facts : Calories 601.6, Fat 49.8, SaturatedFat 29.7, Cholesterol 102.8, Sodium 158.1, Carbohydrate 39.9, Fiber 3.4, Sugar 27.4, Protein 6.9

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