Frozen White Chocolate And Raspberry Mousse Torte Recipes

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WHITE CHOCOLATE AND RASPBERRY FROZEN MOUSSE BOMBES RECIPE



White Chocolate and Raspberry Frozen Mousse Bombes Recipe image

If you're ever in the mood to put together a fancy dessert at home, mousse bombes are a fantastic way to go. They satisfy my craving for many things at once; a little cake, a little frozen mousse, and a surprise bit of fresh fruit, jelly, or nuts. Best of all, they have a gorgeous, smooth shell of chocolate that looks as beautiful as it tastes, giving you the dramatic payoff of a plated dessert with just a little effort.

Provided by Lauren Weisenthal

Categories     Dessert     Cakes     Desserts

Time 4h

Yield 6

Number Of Ingredients 24

For the Shells:
4 ounces white chocolate, melted and tempered
For the Cake:
8 ounces butter
10 ounces sugar
2 eggs
3 yolks
2 ounces cocoa
8.25 ounces all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8.5 ounces buttermilk
For the Mousse:
5.25 ounces white chocolate
2 ounces heavy cream
1 teaspoon gelatin, bloomed in 2 tablespoons water
1 pinch salt
2 egg yolks
6 ounces heavy cream, whipped to soft peaks and chilled
Frozen raspberries for the center
For the Raspberry Sauce:
16 ounces frozen raspberries
4 ounces granulated sugar

Steps:

  • To Prepare the Mold: Place the dome mold sheet onto a sheet tray. Using a pastry brush, paint the melted, tempered chocolate evenly on the surface of each of the mold cavities, making sure that the chocolate goes straight to the edge. Place the molds in the fridge to set.
  • To Prepare the Cake: Preheat the oven to 350°F (180°C). Make an X with butter on the surface of a sheet tray, and line the tray with parchment. In the bowl of a stand mixer fitted with a paddle attachment on high speed, cream the butter and sugar until they are light and fluffy, scraping down the sides of the bowl periodically. Add the eggs and yolks one at a time and mix well after each addition. Sift dry ingredients together, turn the mixer down to low speed, and add half of the dry ingredients, followed by half the buttermilk. Mix on low until just incorporated, then add the rest of the dry ingredients and buttermilk and mix until just incorporated. Remove the bowl from the stand mixer and finish mixing by hand with a large rubber spatula, then pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 15-20 minutes, rotating halfway through, until a tester inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Allow the cake to cool for 15 minutes in the pan, then run a knife around the edge and place a piece of parchment and an inverted sheet tray on top and turn the cake upside down onto the new parchment. Pull the parchment off the top gently and allow the cake to rest for 10 minutes before cutting cake circles with a cutter that is the same size as the cavities of the mold.
  • To Prepare the Mousse: In a large bowl set over boiling water, melt the white chocolate. Add the 2 ounces of cream a little at a time, stirring until the mixture becomes smooth and warm to the touch. Melt the bloomed gelatin in the microwave (stop every 15 seconds to check it) and stir to add it to the mixture. Whisk the egg yolks and the salt together, then add them to the chocolate mixture a little bit at a time, whisking as you go to prevent them from cooking into chunks. Whisk the mixture for 1 minute over the double broiler, then remove it from the heat and place in the fridge to cool to room temperature, a point where the mixture is neither warm nor cold (about 20 minutes). At this point, the chocolate mixture will be firmer. Whisk to make it smooth and supple. Add 1/4 of the cold whipped cream to the chocolate mixture and stir to lighten it. Add the remaining cream and fold gently to incorporate it.
  • To Assemble the Bombes: Place the mousse in a piping bag. Remove the chilled mold from the fridge. Pipe the mousse into each of the shells, taking care to only fill it just to the top. Place a raspberry or two into each bombe and smooth mousse over the top. Place a circle of cake over each and gently press the cake into the mousse. Put the mold on a sheet tray in the freezer and allow it to freeze for at least 4 hours.
  • To Make the Sauce: Place the frozen raspberries and sugar in a saucepan over low heat, stirring occasionally. The raspberries will begin to melt, then they will liquefy. Stir to help break them up in the pot. When the fruit begins to simmer, remove from heat and force the juice through a fine mesh strainer. Discard the seeds, chill the sauce.
  • For Serving: Set out plates for portioning. Place a tablespoon of sauce on the plate, then drag the spoon through the spot to create a design. Loosen the edges of the bombes from the molds and turn the cavities inside out to unmold the bombes. Allow them to sit for 20 minutes so the cake can thaw, then carefully place the bombes on the plates and serve.

Nutrition Facts : Calories 1220 kcal, Carbohydrate 140 g, Cholesterol 384 mg, Fiber 8 g, Protein 19 g, SaturatedFat 39 g, Sodium 775 mg, Sugar 99 g, Fat 67 g, ServingSize makes 6 3-inch bombes, UnsaturatedFat 0 g

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.

RASPBERRY WHITE CHOCOLATE MOUSSE



Raspberry White Chocolate Mousse image

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

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 ¾ cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

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 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 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 & RASPBERRY MOUSSE CAKE



Frozen White Chocolate & Raspberry Mousse Cake image

I tried this at a friends house and had to have the recipe. It is delicious! Cook and prep times are approximate. Cook time is for freezing.

Provided by keen5

Categories     Frozen Desserts

Time 6h

Yield 6 serving(s)

Number Of Ingredients 11

1 (9 ounce) package chocolate wafer cookies, finely crushed
6 tablespoons unsalted butter, melted
1/2 cup whipping cream
9 ounces white chocolate, chopped
2 tablespoons Creme de Cacao
1 teaspoon vanilla
1/2 cup sugar
1/4 cup water
4 large egg whites, room temp
1 1/2 cups whipping cream, chilled
2 pints fresh raspberries

Steps:

  • Preheat the oven to 325.
  • Butter a 9-inch spring form pan with 2-3/4 inch high sides.
  • Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
  • Bake 6 minutes and cool on rack.
  • Bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
  • Add white chocolate and stir until smooth.
  • Pour mixture into large bowl mix in liqueur and vanilla.
  • Cool completely.
  • Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
  • Meanwhile, beat egg whites until soft peaks form.
  • Gradually beat in boiling syrup.
  • Continue beating until stiff peaks form and meringue is cool.
  • Fold egg whites into white chocolate mixture in 2 additions.
  • Beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
  • Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
  • Remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
  • Release pan sides and cover the top with raspberries.
  • Cut and serve.

WHITE CHOCOLATE RASPBERRY TORTE



White Chocolate Raspberry Torte image

Make and share this White Chocolate Raspberry Torte recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 11

16 ounces coarsely chopped white baking bar or 2 1/2 cups white vanilla chips
1/2 cup butter
4 eggs
3/4 cup sugar
1 1/2 cups flour
1/8 teaspoon salt
1/4 teaspoon almond extract
1 cup fresh raspberries or 1 cup frozen raspberries, without syrup, thawed, drained on paper towels
2/3 cup coarsely chopped sliced almonds
1/2 cup semi-sweet chocolate chips
1 teaspoon powdered sugar, if desired

Steps:

  • Heat oven to 350. Lightly grease and flour bottom and sides of 9 or 10 inch springform pan.
  • In medium saucepan over low heat, melt 8 oz. of the white baking bars and butter, stirring constantly until smooth. Cool slightly.
  • In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. By hand, fold in flour, salt, almond extract, melted white chocolate and remaining 8 oz. of chopped white baking bars. Fold in raspberries. Spread in greased and floured pan. Sprinkle with almonds; press lightly.
  • Bake at 350 for 55-65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely.
  • Melt chocolate chips in small saucepan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator.

Nutrition Facts : Calories 353.1, Fat 19.8, SaturatedFat 10.6, Cholesterol 72.1, Sodium 103, Carbohydrate 40.4, Fiber 1.6, Sugar 29.8, Protein 5.6

CHOCOLATE MOUSSE TORTE



Chocolate Mousse Torte image

Ringed with a row of vanilla wafers, this layered chocolate torte is topped with a creamy topping, fresh raspberries, and chocolate curls.

Provided by Allrecipes Member

Categories     Tortes

Time 3h10m

Yield 16

Number Of Ingredients 9

37 each NILLA Wafers, divided
4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided
2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding
2 cups cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
¼ cup sugar
2 tablespoons milk
¾ cup fresh raspberries

Steps:

  • Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
  • Beat pudding mixes and 2 cups milk with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until well blended.
  • Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
  • Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.

Nutrition Facts : Calories 237 calories, Carbohydrate 31 g, Cholesterol 19.9 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 6.7 g, Sodium 309.9 mg, Sugar 22.6 g

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.

WHITE CHOCOLATE, RASPBERRY & HAZELNUT MARBLE TORTE



White chocolate, raspberry & hazelnut marble torte image

Good enough to impress any crowd, this can be made ahead and whipped out of the fridge an hour before serving

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 1h50m

Number Of Ingredients 15

140g hazelnut , toasted
140g golden caster sugar
140g self-raising flour
1 tsp bicarbonate of soda
3 eggs , separated
140g butter , melted
75ml milk
400g white chocolate , broken into chunks
2 sheets leaf gelatine
586ml pot double cream
3 egg whites
450g frozen raspberry , plus a few extra to decorate
4 tbsp Frangelico hazelnut liqueur or Disaronno
icing sugar , for dusting
100g white chocolate , to make chocolate curls (see know-how below)

Steps:

  • For the sponge, heat oven to 180C/fan 160C/gas 4, then grease and line the base of a deep 22cm springform cake tin. Finely chop the toasted hazelnuts in a food processor, then tip into a bowl with the sugar, flour and bicarbonate of soda. Whisk the egg whites until stiff, then quickly stir the butter, milk and yolks into the dry ingredients. When the mixture is smooth, stir in one-third of the egg whites, then gently fold in the rest. Pour the mixture into the prepared tin, bake for 40-50 mins until the cake is golden andspringy to touch, then allow to cool.
  • For the mousse, melt the chocolate in a glass bowl set over a pan of barely simmering water, then let it cool slightly. Soften the gelatine in water, squeeze out, then put in a small pan with 100ml of the cream. Gently warm over a low heat until the gelatine is melted (you shouldn't be able to see any clear streaks in the cream), then tip into a bowl with the remaining cream and egg whites. Make sure you thoroughly scrape out the pan so no gelatine is left behind. Beat until it holds its shape, then spoon a quarter of this creamy mixture into the melted chocolate. Mix briefly until smooth. Fold in the remaining cream mix and raspberries, swirling the mixture so the berries begin to marble the mousse, then set aside until the cake is cool.
  • To assemble, split the sponge in half and re-line the base of the cake tin with baking parchment. Use a long continuous strip of baking parchment to wrap around and line the inside, as this will help to make the sides of the finished torte look smooth. Press the bottom half of the cake back into the tin, sprinkle with half of the liqueur, then gently spoon over the mousse. Sprinkle the cut side of the top cake with the remaining liqueur and put this, liqueur-soaked side down, on top of the mousse. Press down gently, wrap the entire tin in cling film, then chill overnight.
  • To serve, remove the torte from the fridge about 1 hr before you want to eat it, release from the tin, then gently peel off the baking parchment. Lightly dust the top of the torte with icing sugar, then pile on the chocolate curls (see box, below) and a few raspberries.

Nutrition Facts : Calories 879 calories, Fat 67 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium

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DISUELVE los sobres de la preparación para hacer atole en la leche de chocolate y revuelve bien.2. HIERVE el litro de leche y antes de que suelte el último hervor, agrega el azúcar y la …
From pinterest.com


FROZEN CHOCOLATE WAFER RASPBERRY TORTE RECIPE
2012-01-25 Line 8x4-inch loaf pan with plastic wrap, leaving edges hanging over sides of pan. 2. In medium bowl, mix yogurt and whipped topping. Spoon yogurt mixture into pan …
From lifemadedelicious.ca


FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE - SIDE DISH …
This recipe serves 12. One portion of this dish contains about 5g of protein, 35g of fat, and a total of 531 calories. Head to the store and pick up chocolate, crème de cassis, basket …
From fooddiez.com


DOUBLE CHOCOLATE MOUSSE TORTE RECIPE | MEL'S KITCHEN CAFE
2021-03-22 Instructions. For the cake, preheat the oven to 325°F. Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional). Combine the chocolate and butter in a saucepan …
From melskitchencafe.com


FROZEN WHITE CHOCOLATE & RASPBERRY TORTE - 21 DAYS VEGAN
2018-12-08 Frozen White Chocolate & Raspberry Torte [Vegan] This is one of my all-time favorite desserts – don’t be skeptical of the ingredients in this vegan variation! The silken tofu …
From 21daysvegan.com


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Top Asked Questions

How do you make raspberry mousse with whipped cream?
Fold in the rest of the whipped cream into the chocolate until combined. Divide half of the mousse among 6 small glasses or ramekins. Top with each with a tablespoon of cooled raspberry sauce and a few raspberries. Top with remaining mousse, sauce, and raspberries. Sprinkle with shaved white chocolate.
How to make raspberries and white chocolate ice cream?
Directions In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat).
How do you make a raspberry cake with white chocolate mousse?
Pipe a dam of raspberry mousse around the edge of the cake, then spread 4-5 tablespoons of raspberry filling evenly into the center. 22. Add about half of the white chocolate mousse on top of the raspberry filling and spread into an even layer. 23. Add the second cake layer and another layer of raspberry filling and white chocolate mousse. 24.
What is a raspberry mousse cake torte?
This torte is made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze. For the cake, preheat the oven to 350 ºF (180 ºC). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment. Dust the sides of the pan with flour, tapping out any excess flour.

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