Frozen Strawberry White Chocolate Mousse Squares Recipes

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FROZEN STRAWBERRY-WHITE CHOCOLATE MOUSSE SQUARES



Frozen Strawberry-White Chocolate Mousse Squares image

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

20 chocolate creme-filled chocolate sandwich cookies, finely crushed (about 1 cup)
1/4 cup butter, melted
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), divided
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
1 cup mashed fresh strawberries
1 cup thawed COOL WHIP Whipped Topping

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



Strawberry Shortcakes with White Chocolate Mousse image

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

Shortcakes
1 1/2 cups all purpose flour
3 tablespoons plus 1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon chilled buttermilk
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Topping
2 1-pint baskets strawberries, hulled, quartered
1/4 cup sugar
1 tablespoon Grand Marnier or other orange liqueur
White Chocolate Mousse

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



Strawberry & white chocolate mousse cake image

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

175g digestive biscuits
75g /2½ oz butter , melted
400g white chocolate
400g strawberries
300g tub full-fat soft cheese
200ml double cream

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



White Chocolate Mousse Bars image

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

1 1/2 cups chocolate wafer cookie crumbs (about 26 cookies)
1/4 cup butter or margarine, melted
3/4 cup whipping cream
1 cup white vanilla baking chips (6 oz)
3 eggs
1/3 cup sugar
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 tablespoon shortening

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



Frozen Chocolate Mousse Squares image

Enjoy this rich and indulgent frozen chocolate dessert on special occasions.

Provided by Allrecipes Member

Time 6h15m

Yield 16

Number Of Ingredients 6

12 each OREO Chocolate Sandwich Cookies, crushed
¼ cup butter or margarine, melted
2 (8 ounce) containers PHILADELPHIA Cream Cheese Spread
1 (14 ounce) can sweetened condensed milk
4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping

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



Frozen Strawberry Squares image

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

1 cup all-purpose flour
¼ cup packed brown sugar
½ cup chopped walnuts
½ cup butter, melted
2 cups sliced fresh strawberries
1 cup white sugar
6 tablespoons pasteurized liquid egg whites
2 tablespoons lemon juice
1 cup heavy whipping cream, whipped

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



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

LISA'S WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE



Lisa's White Chocolate Strawberry Mousse Cake image

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

2 1/4 cups cake flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 1/2 teaspoons vanilla (pure is best)
4 egg whites
5 ounces white chocolate, best quality, coarsely chopped
5 ounces white chocolate, best quality
1 cup fresh strawberries
1/4 cup strawberry preserves
1/2 cup heavy whipping cream, whipped
2 egg whites, beaten stiff
5 ounces white chocolate, best quality
2 1/2 tablespoons all-purpose flour
1 cup milk
1 cup butter
1 cup powdered sugar
1 1/2 teaspoons vanilla
3 cups fresh strawberries, thinly sliced
3 ounces white chocolate, best quality

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



Strawberry Chocolate Mousse Recipe by Tasty image

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

6 oz dark chocolate, 72% is best
½ cup low fat milk
1 teaspoon pure vanilla extract
1 pinch salt
1 cup greek yogurt
8 strawberries

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



Frozen Chocolate Mousse Squares image

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

12 vanilla creme-filled chocolate sandwich cookies, finely crushed
1/4 cup butter or margarine, melted
1-1/4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (5 oz.), divided
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
1 cup thawed COOL WHIP Whipped Topping

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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From anitalianinmykitchen.com


20 BEST WHITE CHOCOLATE DESSERTS - INSANELY GOOD RECIPES
2021-05-19 6. White Chocolate Macadamia Nut Cookies. Between the chewy cookie, creamy chocolate, and buttery macadamia nuts, these might just be the perfect cookie. To be sure these don’t spread too much, be sure to chill them before you bake, and always use a mix of white and brown sugar for the best texture and flavor. 7.
From insanelygoodrecipes.com


EASY FROZEN STRAWBERRY DESSERT - SWEET SPICY KITCHEN
2019-05-29 In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
From sweetspicykitchen.com


STRAWBERRY AND WHITE CHOCOLATE MOUSSE CAKE RECIPE
2016-06-26 Leave to cool. Melt the white chocolate and cream together in a saucepan. Add the gelatin and water and mix until dissolved. Leave to cool. Whip the cream and fold half into the white chocolate mixture and half into the strawberry mixture. Spread the white chocolate over the set biscuits and place back into the fridge for 10-15 minutes until ...
From recipesbycarina.com


STRAWBERRY WHITE CHOCOLATE GOOEY BARS - CAN'T STAY OUT OF THE …
2015-05-15 Rate this recipe! Instructions. Mix cake mix, butter, sugar, egg and milk with a whisk until well combined. Mixture will be very thick. Spray a 9x9” glass baking dish with cooking spray. Spread about half of the batter into prepared baking dish. Sprinkle evenly with all of the white chocolate chips.
From cantstayoutofthekitchen.com


FROZEN CHOCOLATE MOUSSE SQUARES RECIPE | OLD SALT FARM
2015-06-16 Instructions. Mix crushed cookies and butter in a foil-lined 9 inch square pan. Press firmly onto bottom of pan to form a crust. Beat cream cheese in a large bowl with electric mixer on low speed until creamy. Gradually add condensed milk, mixing well after each addition.
From oldsaltfarm.com


FROZEN STRAWBERRY SQUARES | TASTY KITCHEN: A HAPPY RECIPE …
2011-06-03 Preheat oven to 325°F. Combine flour, brown sugar, almonds and melted butter and spread in an 8×8″ pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool. Once cooled, evenly press 2/3 of the mixture in the 8×8″ pan to create the crust. Beat egg whites and granulated sugar until stiff. Beat whipping cream until soft peaks form.
From tastykitchen.com


SNACKWORKS
Recipe Tips. Size-Wise Enjoy a serving of this rich-and-indulgent dessert on special occasions. Frozen Chocolate Mousse Squares Prepare substituting non-hydrogenated margarine for the butter and 5 oz. semi-sweet chocolate for the Toblerone bars, using 4 oz. to prepare the mousse and making curls from remaining chocolate for the garnish. 85239
From snackworks.ca


STRAWBERRY AND WHITE CHOCOLATE MOUSSE RECIPE - NEW IDEA FOOD
Press hot mixture through a fine sieve over . a large bowl to remove . seeds, then set aside to cool completely. Discard seeds. Put 250ml of the strawberry puree into a jug and reserve any excess for another use. Put cream in a large bowl and whisk until soft peaks form. Put melted chocolate in a second large bowl.
From newideafood.com.au


3-INGREDIENT WHITE CHOCOLATE MOUSSE - DEL'S COOKING TWIST
Pour the heavy whipping cream in a medium mixing bowl and place in the refrigerator for 1 hour. Melt white chocolate chips in the microwave, stirring every 30 seconds, until smooth and creamy. Alternatively you can melt them in a water-bath. Let cool slightly for 5 minutes.
From delscookingtwist.com


CHOCOLATE CUPCAKES WITH A STRAWBERRY MOUSSE FROSTING - THE …
2014-02-14 Cupcakes. Preheat the oven to 350 degrees F. Line a muffin tin with liners and set aside. In a large bowl, sift together the pudding and cake mix. In a separate bowl, combine the eggs, vegetable oil, sour cream, yogurt, and vanilla. Mix wet and dry until combined (do not over-stir or beat in too much air)
From therecipecritic.com


FROZEN STRAWBERRY SQUARES RECIPE - SHE WEARS MANY HATS
2019-01-24 Instructions. Combine flour, brown sugar, almonds and melted butter and spread in 8x8-inch pan. Bake at 325-degrees F for 20 minutes. Stir a couple of times. Cool. Once cooled, evenly press 2/3 of the mixture in the 8x8-inch pan to create crust. Beat pasteurized egg whites and granulated sugar until slighly stiff.*.
From shewearsmanyhats.com


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