FROZEN WHITE CHOCOLATE MOUSSE CAKE
Taste it - you'll like it. I made this for my daughter because she loves white chocolate! This was my attempt at trying to look like a real chef. Courtesy - Source from thatsmyhome.com. I did not include the 6 hour chilling time in the recipe. Can be prepared up to 3 days ahead; just cover with plastic.
Provided by Manami
Categories Frozen Desserts
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Mix crumbs and butter in medium bowl.
- Press into bottom of 8" diameter springform pan.
- Refrigerate crust while preparing mousse.
- Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
- Cool slightly.
- Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
- Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
- Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
- Gradually beat hot syrup into whites.
- Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
- Fold in warm chocolate.
- Refrigerate chocolate mixture until cool but not set, about 5 minutes.
- Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form.
- Fold in chopped white chocolate.
- Pour mixture into crust; smooth top with spatula.
- Sprinkle top with chopped pistachios.
- Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
- Remove pan sides.
- Raspberry sauce:.
- Puree raspberries in food processor or blender.
- Strain into medium bowl to remove seeds.
- Stir in sugar and Grand Marnier.
- Refrigerate until well chilled, about 1 hour.
- (This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
- Cut the cake into wedges and serve with raspberry sauce.
FROZEN WHITE CHOCOLATE MOUSSE CAKE
43
Categories Cake Dessert Baked Goods Chocolate Pistachios
Time 6h
Yield 1
Number Of Ingredients 30
Steps:
- Mix crumbs and butter in medium bowl. Press into bottom of 8 inch diameter springform pan. Refrigerate crust while preparing mousse. Melt 6 ounces white chocolate in top of double boiler set over simmering water, stirring until smooth. Cool slightly. Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Continue boiling without stirring until candy thermometer registers 238 degrees (soft-ball stage). Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form. Gradually beat hot syrup into whites. Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes. Fold in warm chocolate. Refrigerate chocolate mixture until cool but not set, about 5 minutes. Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form. Gently fold cream into chocolate mixture. Fold in chopped white chocolate. Pour mixture into crust; smooth top with spatula. Sprinkle top with chopped pistachios. Freeze until firm, about 6 hours. (Can be prepared 3 days ahead; cover with plastic.) Remove pan sides. Cut dessert into wedges. Serve with raspberry sauce. For raspberry sauce: Purée raspberries in food processor or blender. Strain into medium bowl to remove seeds. Stir in sugar and Grand Marnier. Refrigerate until well chilled, about 1 hour. (Can be prepared 3 days ahead; cover).
Nutrition Facts :
FROZEN CHOCOLATE MOUSSE
This three-ingredient chocolate dream takes a mere 15 minutes to put together.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 2
Number Of Ingredients 4
Steps:
- Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
- Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.
Nutrition Facts : Calories 240, Carbohydrate 15 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 40 mg
FROZEN CHOCOLATE MOUSSE CAKE
Adapted from a French cookbook, I cannot believe how something this delicious can be so easy to make. And the results are truly magnificent. Decorate nicely, and you could swear this came from a big French Patisserie. By the way, the recipe says that the cake and the sauce both can be frozen for one month. The cake and sauce are unsuitable to microwave. MMM....When I made this me and my hubby finished it in one go, and he doesn't even like chocolate that much!
Provided by Fandoos
Categories Frozen Desserts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Line an ungreased deep 20cm round cake pan w/greaseproof paper-do not grease paper.
- Melt combined chocolate and butter in heatproof bowl over hot water, or microwave.
- Cool to room temperature.
- Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour.
- Then fold in chocolate mixture.
- Pour mixture into prepared pan, bake at 180°C/350°F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre.
- Leave cake to become cold in pan.
- Cover cake pan w/foil and freeze for several hours or overnight.
- Just before serving, place cake pan in hot water to loosen cake (for me this step wasn't necessary, I used foil instead of greaseproof paper to line my pan, and enough of it was hanging over for me to just cover the cake and freeze, which I just later pulled, and the cake came out w/it! No hot water dipping!) Invert cake onto serving dish and fill centre w/extra fresh fruit if desired.
- BERRY SAUCE: Blend or process berries w/icing sugar until smooth, strain.
- Pour berry sauce over slices cut, and serve-- Mmmm.
FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE
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
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.
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