FROZEN STRAWBERRY-WHITE CHOCOLATE MOUSSE SQUARES
Our make-ahead Frozen Strawberry White Chocolate Mousse Squares ensure you'll enjoy the dinner party as much as your guests will!
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter; press onto bottom of plastic wrap-lined 9-inch square pan.
- Microwave 5 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate and strawberries. Whisk in COOL WHIP; pour over crust.
- Freeze 6 hours or until firm. Remove dessert from freezer 15 min. before serving. Shave remaining 1 oz. chocolate into curls; place on dessert. Use plastic wrap to remove dessert from pan before cutting to serve.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
STRAWBERRY SHORTCAKES WITH WHITE CHOCOLATE MOUSSE
Categories Cake Liqueur Food Processor Chocolate Fruit Dessert Bake Strawberry Spring Summer Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For shortcakes:
- Preheat oven to 425°F. Line baking sheet with parchment paper. Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Add 1/2 cup buttermilk and process just until moist clumps form. Blend in chopped chocolate using on/off turns.
- Turn dough out onto lightly floured work surface. Dust lightly with flour. Gently press dough to 1/2-inch thickness. Using 3 1/4-inch cutter, cut out shortcakes. Gather dough scraps and press to 1/2-inch thickness; cut out additional shortcakes for a total of 6. Transfer shortcakes to prepared baking sheet. Brush shortcakes with remaining 1 tablespoon buttermilk. Sprinkle with 1 teaspoon sugar.
- Bake shortcakes until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Let stand at room temperature.)
- For topping:
- Toss strawberries, sugar and liqueur in large bowl. Let stand at room temperature until juices form, tossing occasionally, about 1 hour.
- Cut shortcakes horizontally in half. Place 1 shortcake bottom on each of 6 plates. Spoon 1/3 cup White Chocolate Mousse over each. Spoon some of strawberry topping over each. Cover each with shortcake top. Top each with spoonful of mousse, then more strawberry topping and serve.
STRAWBERRY & WHITE CHOCOLATE MOUSSE CAKE
Bring the flavours of Wimbledon to your table with this enticing afternoon treat
Provided by Jane Hornby
Categories Dessert, Dinner, Lunch
Time 32m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
- Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
- Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
- Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
Nutrition Facts : Calories 737 calories, Fat 59 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.89 milligram of sodium
WHITE CHOCOLATE MOUSSE BARS
Treat yourself to a decadent chocolate bar made of three simple and delicious layers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Lightly grease 8- or 9-inch square pan with shortening or cooking spray. In small bowl, mix cookie crumbs and butter with spoon; press firmly in pan. Bake 10 minutes.
- Meanwhile, in 1-quart saucepan, heat whipping cream and baking chips over low heat, stirring frequently, until chips are melted. Remove from heat. Cool 5 minutes. In large bowl, beat eggs, sugar and salt with wire whisk until foamy. Pour white baking chip mixture into egg mixture, stirring constantly.
- Pour filling over baked crust. Bake 25 to 35 minutes or until center springs back when touched lightly. Cool in pan on cooling rack 15 minutes.
- Meanwhile, in 1-quart saucepan, melt topping ingredients over low heat, stirring frequently.
- Spread topping over bars. Refrigerate uncovered until chilled, about 2 hours. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 7 g, TransFat 0 g
FROZEN CHOCOLATE MOUSSE SQUARES
Enjoy this rich and indulgent frozen chocolate dessert on special occasions.
Provided by Allrecipes Member
Time 6h15m
Yield 16
Number Of Ingredients 6
Steps:
- Mix crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.
- Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.
- Freeze at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 25.9 g, Cholesterol 47.6 mg, Fat 17.8 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 10 g, Sodium 219.4 mg, Sugar 20.6 g
FROZEN STRAWBERRY SQUARES
I got this recipe from my mother ages ago.
Provided by P. Tindall
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 6h45m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Combine flour, brown sugar, chopped walnuts, and melted butter and mix well. Spread evenly in a shallow baking pan.
- Bake for 20 minutes, stirring occasionally. Remove from oven; when cool enough to handle, sprinkle 2/3 of the crumb mixture into a 13x9-inch baking dish.
- Mix sliced strawberries with sugar; set aside.
- Combine egg whites and lemon juice in a large bowl. With electric mixer, beat until stiff (pasteurized whites take longer to beat than fresh egg whites, so be patient). Mix in sugared strawberries.
- Fold in whipped cream. Spoon fruit and cream mixture over crumb crust. Sprinkle remaining crumbs on top.
- Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries, if desired.
Nutrition Facts : Calories 89 calories, Carbohydrate 10.8 g, Cholesterol 11.3 mg, Fat 4.9 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 24.3 mg, Sugar 7.6 g
FROZEN WHITE CHOCOLATE MOUSSE
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
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
LISA'S WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE
I first made this recipe for my mother in law's birthday - and now almost every time a birthday rolls around in my family, I get a request for this cake. It is quite a bit of work, but when you taste it, it's worth it! I recommend making the mousse the night before, so it has enough time to set.
Provided by Lisa in Canada
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- For the Cake: Preheat oven to 350°F.
- Grease and flour 2 round 8" pans.
- Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
- Then, beat on high speed for about 2 minutes.
- Add egg whites; beat on high speed 2 minutes longer.
- Fold in white chocolate.
- Pour into pans.
- Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
- Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
- For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
- Puree fresh strawberries.
- Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
- Remove from heat, and allow to cool slightly.
- Fold into melted chocolate.
- Allow the strawberry chocolate mixture to cool until tepid.
- Then gently fold in whipped cream, followed by gently folding in egg whites.
- Cover and refrigerate 8 hours.
- For the Icing: In a medium saucepan, combine melted chocolate and flour.
- Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
- Cool completely.
- In a large mixing bowl, cream together sugar, butter and vanilla.
- Beat until light and fluffy.
- Gradually add completely cooled chocolate mixture.
- Beat until well blended, but DO NOT over beat, or it will become runny.
- To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
- Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
- After the mousse is between the layers, put the cake in the freezer.
- In the meantime, melt the 3 ounces of chocolate.
- Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
- Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
- Take the cake out of the freezer, and place the pan of strawberries in the freezer.
- Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
- Once the cake is completely iced, take the strawberries out of the freezer.
- Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
- Use five strawberries to form a "flower" in the middle of the cake, if desired.
STRAWBERRY CHOCOLATE MOUSSE RECIPE BY TASTY
Here's what you need: dark chocolate, low fat milk, pure vanilla extract, salt, greek yogurt, strawberries
Provided by Joey Firoben
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, heat milk on medium-low heat until scalding around 180˚F (82˚C). Do not boil the milk.
- Pour hot milk over chocolate.
- Add vanilla and salt. Let it stand for 3 minutes to soften.
- Whisk together until fully incorporated. Let cool.
- Add yogurt. Whisk together until fully incorporated.
- Layer chocolate in the bottom of 2 cups followed by strawberries. Repeat until the glasses are full.
- Enjoy!
Nutrition Facts : Calories 625 calories, Carbohydrate 72 grams, Fat 35 grams, Fiber 8 grams, Protein 19 grams, Sugar 57 grams
FROZEN CHOCOLATE MOUSSE SQUARES
There's nothing square about Frozen Chocolate Mousse Squares. Chocolate on chocolate, topped with chocolate? That's our Frozen Chocolate Mousse Squares.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan.
- Melt 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.
- Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
- Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.
Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9445 g, Sugar 0 g, Protein 4 g
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- Up to two hours before serving, chop the strawberries into small (1cm-ish) chunks. Place in a bowl with the vanilla paste, lemon juice and icing sugar and mix well. Refrigerate until ready to serve the mousse.
- Place the whipped mousse mixture into a piping bag fitted with a plain tip (or simply use a spoon to fill the glasses, if you prefer). Pipe or spoon some mousse into the bottom of each glass. Arrange the strawberry slices around the side of the glasses, pressing them against the glass with your finger. Fill the glasses with the remaining mousse. Chill until ready to serve.
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