RASPBERRY WHITE CHOCOLATE MOUSSE!
A Really Easy and Simple 3-Ingredients Individual Raspberry & White Chocolate Mousse. Perfect Desserts for Any Occasion!
Provided by Jane's Patisserie
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Prep your Glasses/Dishes that you're going to serve your desserts in. I cleaned my new mixer glasses!
- In a heatproof bowl, add all of the chopped White Chocolate, and 65ml of the double cream and microwave on a medium/low heat till smooth.
- You'll want to stir it halfway through to make sure its smooth, and it will take less time then you think to melt. Do it in bursts of 30 seconds max!
- Whilst leaving it to cool, whip the rest of the cream to soft peaks. Not so solid that you can pipe it, but still so it holds itself.
- Add a dollop of the whipped cream to the chocolate mix and stir it though so its smooth.
- Add in the rest of the cream and fold through carefully making sure to not knock out too much air from the cream.
- Reserve some of your raspberries for decoration. In a different bowl, mash the rest of them slightly, and then fold through the Mousse mixture.
- Pour/Scoop/Pipe your mousse into the glasses, and decorate with the rest of the fresh raspberries and the freeze dried raspberries!
Nutrition Facts : Calories 361 kcal, Carbohydrate 21 g, Protein 3 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 82 mg, Sodium 47 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
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-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
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!
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 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 BERRIES
Although a real mousse, this recipe uses egg yolks instead of whites, and no gelatin. Make this in transparent dessert cups or stemware to "show off" the layers. If you can get candies flowers (hibiscus, rose, etc.) add one to each cup as a garnish just before serving. Preparation time does not include chilling.
Provided by oc2961
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix berries with powdered sugar and Creme de Cassis. Let stand while you prepare the rest of the dessert.
- Bring 1 cup of heavy whipping cream to a boil.
- Turn off heat, and add white chocolate to cream. Carefully stir until chocolate is completely melted.
- When chocolate-cream mixture cools to room temperature, add egg yolks and beat briskly.
- Whip the remaining 2 cups of cream, and fold into chocolate mixture.
- Dip the Lady Fingers in the lukewarm coffee.
- Prepare the dessert cups: place a layer of soaked lady fingers.
- Spoon on top a layer of mixed berries. Use only the berries, without the accumulated liquid. Save the liquid for later.
- Top with a layer of white chocolate mousse.
- Refrigerate for at least 4-5 hours.
- Just before serving, drizzle on top a little of the berry mixture liquid.
Nutrition Facts : Calories 545.8, Fat 38.1, SaturatedFat 22.8, Cholesterol 204, Sodium 90.3, Carbohydrate 46.7, Fiber 0.6, Sugar 33.2, Protein 6.6
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