White Chocolate Raspberry Mousse Cake Recipes

RASPBERRY WHITE CHOCOLATE MOUSSE

Steps:

• In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce. , In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally. , Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator.

RASPBERRY WHITE CHOCOLATE MOUSSE

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.

FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE

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 CAKE

Steps:

• Make the white chocolate mousse:
• In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
• Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
• Make the raspberry mousse:
• In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
• Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
• Garnish the cake:
• Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
• Make the white chocolate génoise:
• Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely.

RASPBERRY CHOCOLATE MOUSSE CAKES

Steps:

• Preheat the oven to 325 degrees.
• Butter two half-cup ramekins or molds. Line the bottoms of the molds with circles of wax paper and butter the paper.
• Melt the chocolate in the top of a double boiler over hot, barely simmering water, making sure not to let the pan touch the water. Set aside.
• Cream the butter and sugar together until smoothly blended. (Although this can be done with a food processor or a mixer, it is better to do it by hand, because the quantity is so small.) Beat in the egg yolk, and stir in the raspberry preserves, the eau de vie and the melted chocolate. Stir in the flour.
• Beat the egg white until it holds a peak but still has a creamy quality. Stir a little of the egg white into the chocolate mixture to lighten the batter, then fold the remaining egg white into the chocolate mixture.
• Divide the batter between the two prepared molds. Place the molds in a baking dish that will accommodate both comfortably and pour enough boiling water into the baking dish to come halfway up the sides of the molds. Place the baking dish in the oven and bake for 40 minutes.
• Remove the baking dish from the oven and allow the molds to cool in the water.
• Set aside one-quarter cup of the raspberries. Press the rest through a sieve to remove the seeds. If desired, sweeten the sauce to taste with the superfine granulated sugar.
• When ready to serve, unmold the cakes by running a knife around the inside of each mold, then inverting the cakes onto individual plates. (For the picnic, it is best to transport the cakes in their molds.) Peel off the wax paper.
• Surround each cake with a pool of the sauce and scatter the reserved fresh raspberries in it.

WHITE CHOCOLATE MOUSSE-FILLED RASPBERRY CUPCAKES

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.

CHOCOLATE RASPBERRY MOUSSE CAKE

Steps:

• Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale.
• In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form.
• Fold the egg white mixture into the egg yolk mixture.
• Sift the flour and cocoa over the egg mixture; gently fold in.
• Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched.
• Run a knife around the edge of the cake to loosen it.
• Let cool on a wire rack.
• Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute.
• Stir in the liqueur.
• Let cool.
• Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.
• Puree the berries in a food processor and then strain through a sieve to remove the seeds.
• There should be approximately 2 cups of puree remaining.
• Transfer the puree to a separate saucepan.
• Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
• Stir in the liqueur; transfer to a large bowl.
• Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
• Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
• Whip the cream; fold into the cooled raspberry mixture.
• Reserve 1/2 cup for garnish.
• To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
• Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
• Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
• Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
• Smooth the surface.
• Refrigerate until firm, 1 to 2 hours.
• Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
• Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
• Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
• Pull a toothpick through the circles to form a spider web design.
• Refrigerate until chilled.

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE CAKE

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 MOUSSE CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan., In a microwave, melt 1 cup white chips; stir until smooth. Set aside to cool. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Beat in melted chips. Add eggs; beat on low speed just until combined. Fold in remaining chips. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-60 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Meanwhile, in a small bowl, sprinkle gelatin over cold water and lemon juice; let stand for 1 minute. Place raspberries in a food processor. Cover and process until smooth. Strain; discard seeds., In a small heavy saucepan, heat sugar and 1/2 cup raspberry puree until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160°. Remove from the heat., Whisk a small amount of hot liquid into gelatin mixture; stir until gelatin is completely dissolved. Stir in liqueur and remaining hot raspberry mixture. Stir in remaining raspberry puree. Cover and refrigerate for 30 minutes. Fold in whipped cream. Spread over cheesecake., Refrigerate overnight. Remove sides of pan. Garnish with raspberries, white chocolate curls and mint leaves if desired.